Cranberry Cheesecake Galette

erynwhalen

This Cranberry Cheesecake Galette combines a flaky pie crust, creamy cheesecake filling, and tangy homemade cranberry sauce. A rustic yet elegant dessert, it’s perfect for holiday celebrations or cozy winter gatherings. With fresh cranberries, orange zest, and a golden brown crust, this easy recipe is a festive showstopper that pairs beautifully with vanilla ice cream.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Additional Time 10

Total Time 1

Cuisine france

Servings 2 galettes

Calories 264 kcal

Ingredients

Cheesecake Filling:
12 oz cream cheese room temperature
½ cup granulated sugar
2 egg yolks
1 tsp vanilla extract
2 tbsp orange juice freshly squeezed
2 tsp orange zest

Cranberry Filling:

2 cups fresh cranberries
½ cup granulated sugar
2 tbsp orange juice
1 tsp orange zest
1 tsp lemon juice

For Assembly:

Pie crust homemade or store-bought
Egg wash 1 egg white whisked with 1 tbsp water
2 tbsp coarse sugar for sprinkling

Instructions

Step 1: Prepare the Cheesecake Filling
In a medium mixing bowl, use a handheld or stand mixer to beat the cream cheese until smooth and creamy.
Add the granulated sugar, egg yolks, vanilla extract, orange juice, and orange zest. Beat again until the mixture is fully combined and free of lumps. Set aside.
Step 2: Cook the Cranberry Filling
In a small saucepan over medium heat, combine fresh cranberries, granulated sugar, orange juice, orange zest, and lemon juice.
Stir occasionally as the cranberries begin to soften and burst, forming a thick sauce. This should take about 5–7 minutes.
Remove the pan from heat and let the cranberry filling cool to room temperature.
Step 3: Roll Out the Pie Crust
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out both chilled pie dough disks into 12-inch circles. Gently transfer each to a parchment-lined baking sheet.
Step 4: Assemble the Galette
Spread half of the cheesecake filling evenly into each rolled dough circle. Leave a 2-inch border around the edges.
Spoon the cranberry filling over the cheesecake layer, spreading it gently to create an even layer.
Fold the edges of the dough up and over the filling, creating pleats as you go for a rustic look. Be sure to leave the center open to show off the layers.
Step 5: Add the Finishing Touches
Brush the folded edges of the crust with the egg wash.
Sprinkle the edges generously with coarse sugar for a golden, sparkly finish.
Step 6: Bake the Galette
Place each assembled galette in the preheated oven (seperately) and bake for 30–35 minutes, or until the crust is golden brown and the cranberry filling bubbles.
Remove the galette from the oven and let it cool on a wire rack for at least 10 minutes before slicing.

Notes

Make-Ahead Tips:

Prepare the cranberry filling and cheesecake filling up to 2 days in advance. Store them in separate airtight containers in the refrigerator until ready to assemble.
Crust Options:

While a homemade pie crust provides the best buttery flavor, store-bought crust or puff pastry works well if you’re short on time.
Chilling the Dough:

Ensure your pie crust is chilled before rolling it out. This helps maintain its structure and creates a flaky texture during baking.
Adjust the Tartness:

If your cranberries are especially tart, you can add an extra tablespoon of sugar to the filling.
Egg Wash Benefits:

Don’t skip the egg wash! It gives the crust its gorgeous golden brown color and helps coarse sugar stick for added texture and sweetness.
Serving Suggestions:

For an extra festive touch, garnish slices with a dollop of whipped cream, a sprinkle of orange zest, or sugared cranberries.
Storage:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes to crisp up the crust before serving.