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Cranberry cheesecake galette on a piece of parchment paper over a cooling rack.
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Cranberry Cheesecake Galette

This Cranberry Cheesecake Galette is an easy free-form tart with a rich cheesecake filling and cranberry sauce. Keep things easy with store-bought pie crust and your leftover cranberry sauce from the holidays!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12 slices (from 2 galettes)
Calories 101kcal

Ingredients

For the cranberry sauce (see note 1):

  • 1/2 cup granulated sugar
  • 1/3 cup water
  • pinch salt
  • 8 ounces fresh cranberries

For the galette:

Instructions

  • To make the cranberry sauce, in small saucepan, combine sugar, water, and salt. Bring to boil, then stir in cranberries. Cook until cranberries have popped and broken down and the sauce has thickened, about 10 minutes. Cool at least 30 minutes.
  • Meanwhile, preheat oven to 400 degrees. Line baking sheets with parchment paper. Unroll both pie crusts into a flat circle and lay on prepared sheets.
  • Separate egg whites from egg yolks and set whites aside. In a standing mixer with the paddle attachment, or in a bowl with a hand mixer, whip cream cheese, sugar, yolks, and vanilla until smooth.
  • Divide cream cheese filling between the center of both pie crusts, leaving a 1-inch border around the outside. Drop spoonfuls of cranberry sauce on each, using about 1/2 cup cranberry sauce per galette.
  • Gently drag knife through cranberry sauce to create a swirl pattern. Use a light touch and be careful not to over-swirl the filling. Fold 2-inch segments of pie crust up at a time to create crust. You should have about 8 folds per galette.
  • In a small bowl, whisk together egg whites and cream or water. Brush on folded galette crust. Bake until crust is golden brown and filling is heated through, about 15 to 20 minutes. Remove from oven and cool 10 minutes. Cut each tart into 6 wedges.

Notes

  1. Cranberry sauce: This recipe is ideal for using up leftover cranberry sauce, so if you already have some, skip Step 1.
  2. Pie crust: Store-bought pie crust is easy and welcome here, or you can make your own pie crust.
  3. Yield: This recipe makes 2 tarts with 6 slices per tart, 12 servings total.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: The cranberry sauce can be made up to 3 days in advance. Store covered in the refrigerator.
  6. Yield: This recipe makes 2 tarts with 6 slices per tart, 12 servings total.
  7. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  8. Make ahead: The cranberry sauce can be made up to 3 days in advance. Store covered in the refrigerator.
  9. Freezer: Cooled cranberry sauce can be frozen up to 3 months. Thaw overnight in the refrigerator before making the galettes.
  10. Apples: My favorite cranberry sauce has apples in it, and it tastes divine in these galettes.
  11. Fun flavors: Stir in 1/2 teaspoon ground cinnamon, ground ginger, or orange zest to your cranberry sauce for extra flavor.
  12. Honey: Drizzle the finished tart (or just the crust) with honey if desired.

Nutrition

Serving: 1slice | Calories: 101kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 13mg | Potassium: 28mg | Fiber: 1g | Sugar: 20g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg