1-Start your cranberry cheesecake galette by making the cranberry sauce: Combine 1/2 cup sugar, 1/3 cup water, and a pinch of salt in a small saucepan, then bring it to a boil. Stir in 8 ounces of fresh cranberries and cook for about 10 minutes until the berries pop and the sauce thickens; let it cool for at least 30 minutes.

2-Preheat your oven: Preheat your oven to 400°F and line baking sheets with parchment paper for easy cleanup. Unroll the pie crusts and place them on the sheets. Separate the eggs, setting aside the whites and yolks separately whip together 16 ounces of softened cream cheese, 2/3 cup sugar, 2 egg yolks, and 1 teaspoon vanilla until smooth.

3-Spread the cream cheese mixture: Spread the cream cheese mixture in the center of each crust, leaving a 1-inch border. Spoon about 1/2 cup of the cooled cranberry sauce onto each filling and swirl it gently with a knife. Fold 2-inch sections of the crust up and over the filling to create the edges, making about 8 folds per galette, then whisk the egg whites with 1 tablespoon water or cream and brush it over the crust edges.

4-Bake: Bake for 15 to 20 minutes until the crust turns golden and the filling is heated through. Let the galettes cool for 10 minutes before cutting each into 6 wedges. For a smooth process, prepare your workstation ahead, and remember similar cheesecake treats can offer more ideas if you’re experimenting.