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!"
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Ingredients

50 m servings 309 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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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.

Reviews

16
  1. 20 Ratings

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Most helpful positive review

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...

Most helpful critical review

Not bad, but far from great. Needs a bit of doctoring. Maybe some broccoli or asparagus. The cranberry topping gave it an odd taste. I'll make this again, but with a few changes.

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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...

Not bad, but far from great. Needs a bit of doctoring. Maybe some broccoli or asparagus. The cranberry topping gave it an odd taste. I'll make this again, but with a few changes.

A different way to deal with the leftovers and very tasty. Didn't use the cranberry sauce.

This was a great way to finish off the leftover turkey. I didnt have more than a tablespoon of gravy left but even with that this was a great dish. I will make it again!

Soooooooooo good! Made no modifications.

Finally, something new and different to do with leftovers! I made this recipe as directed and it was delicious. I will look forward to making this again next year

This recipe is the best part of Thanksgiving dinner (or any other day!). We love it. The only thing I do differently is, after it's cooked, add some warmed gravy over the top (the stuffing alway...

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