Leftover Turkey Cheesecake

Leftover Turkey Cheesecake

Sarah Ford 0

"I saw a recipe for this about 8 years ago, but did not have it. Since then I have been searching several websites for it with no luck. This Christmas I decided to try my have hand at it, and my husband agreed that it was a success! Hope you enjoy it as much as we do!"


50 m {{adjustedServings}} servings 309 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Combine stuffing and 1 tablespoon gravy in a bowl. Press the stuffing into the bottom of a 9-inch pie pan.
  2. Beat the cream cheese, ricotta cheese, eggs, and 3 tablespoons gravy with an electric mixer in a large bowl until smooth. Fold in the diced turkey. Spoon the filling into the pie pan. Bake in a preheated oven for 35 minutes. Remove from oven and cover the top of the cheesecake with the cranberry sauce.
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  1. 16 Ratings


This is really very good. I made it in a 9" spring form pan and it was a little thin. I would double the recipe next time. When I make this again & there will be a next time - I will add a la...

Absolutely wonderful! I substituted sour cream for the ricotta. The pie firms up very nicely and is even better as a leftover (yes, leftovers from leftovers...). Thank you for such a unique dish!

This recipe is a real conversation starter! And it tastes great too!! In our house there is no such thing as leftover stuffing or cranberry sauce, so here are my CHANGES: I made a large box of...