Leftover Turkey Cheesecake12 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“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!” - by Sarah Ford
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 309 cal
- 14.7 g
- 26.7 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 layer of..." See more sweet potatoes & maybe stir some of the cranberry or dried cranberries into the cheesecake layer. You could do a layer of vegetables too. Thanks for an inspiring recipe Sarah."
"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!..." See more"
"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 stuff..." See moreing as per the instructions on the box but I had to add 3 tablespoons of gravy to the stuffing to get it extra moist, so it would press into the pan well. I used an immersion blender for the cheese mixture which worked well and made the cake light and fluffy. THE COOKING TIME WAS OFF ON THIS: after 35 minutes the centre was still runny, so I left it in for another 7 minutes. I finished it by spreading the canned sauce on top and baking it for another 10 minutes. For a total of 52 minutes cooking time. LET IT STAND FOR 5-10 MINUTES before slicing, this helped it slice beautifully. TO SERVE: No side dishes necessary for this meal, it was great on its own. This would be a great "make ahead dish" as it tasted even better the next day and was easy to reheat in the oven and microwave. Anyhow great job Sarah! This will be my new party dish for potlucks and showers."
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