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! Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsCranberry Cheesecake Galette RecipeRecipe ingredients Ingredient notes Cranberry sauce: This recipe is ideal for using up leftover cranberry sauce, so if you already have some, skip Step 1.Pie crust: Store-bought pie crust is easy and welcome here, or you can make your own pie crust.Step-by-step 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 ½ cup cranberry sauce per galette.Gently drag knife through cranberry sauce to create a swirl pattern.Us

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