Cheesecake with Yam Swirl and Cranberry Glaze (Thanksgiving Leftover Recipe)

This is actually one of the best cheesecakes I’ve ever made, and it uses up TWO kinds of leftovers – yam casserole and cranberry sauce.

Crust:

12 graham crackers (about 2 cups)

1 stick unsalted butter, melted

½  cup pecans

½ tsp salt

Fillings:

2 bars of cream cheese (total of 12 oz) softened.

3 eggs

¾ cup heavy cream, divided to ½ and ¼

1½  cup of leftover yam casserole

1 tsp vanilla

¼ tsp cinnamon OR /2 tsp pumpkin pie spice

¾ cup sugar, divided

Topping:

2 cups whole cranberry sauce.

½ cup sugar

½ cup whole pecans, toasted

Preheat oven to 325.

In food processor, pulse graham crackers, salt, and ½ cup pecans to crumbs.  Stream in melted butter and pulse just til mixture is moistened.

Press crumb mix into 10” springform pan, going up the sides about ½ inch.  Bake for 10 minutes and remove from oven.

Prepare 2 mixing bowls.

In one bowl, mix 2 bars cream cheese, 2 eggs, ½ cup sugar, vanilla.  When blended, add ½ cup heavy cream and mix 1 more minute.

In second bowl, mix 1 ½ cups cooked yam, 1 egg, ¼ cup sugar, cinnamon until soft.  Add ¼ cup cream and mix one more minute.

Pour 2/3 of cream cheese mix into baked crust.  Gently pour yam mix over cream cheese batter, using spatula to make sure it is distributed evenly.  It will be thicker than first mix.  Using spatula, gently swirl yam into cheese mix, being careful not to disturb bottom crust.  Don’t over mix.  Pour remaining one-third of cream cheese mix over top.

Bake at 325 for 40-50 minutes, until knife blade is almost clean.  Don’t over brown the top.  Be brave.  Even if the cheesecake seems not to be set, it will solidify when it comes out of the oven.  Cool the cake on a rack for 15 minutes, then refrigerate 1 hour.

Simmer cranberry sauce with ½ cup sugar for 15 minutes on low heat to thicken.  Remove to cool.

Remove cake from refrigerator and run wet knife edge around springform pan.  Remove side of pan.  Run knife edge around bottom, and transfer to plate.  Pour cooled cranberry topping on top of cake – there will probably be a slightly sunken well on the top of the cake – if so, go only to edge of the well.  Refrigerate 2 hours or more.  Decorate with ½ cup toasted pecans (around outside edge) if desired.

Remove from refrigerator 20 minutes before serving.

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One Comment on “Cheesecake with Yam Swirl and Cranberry Glaze (Thanksgiving Leftover Recipe)”

  1. […] last few years I’ve made Yam Swirl Cheesecake which the family loves, but we elected not to have yams this year.  We did have store-bought […]


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