Famous pastry chefs around the world use chocolate to create wonderful masterpieces. Mold, twirl, twist— however you want to sculpt it, the sky’s the limit for creating exquisite chocolate treats. In this case, swirl your chocolate to make a Chocolate Swirl Cheesecake. Simply elegant!
Impress your loved ones with a special, homemade cake. Clear your schedule for the afternoon and take your time making this White Chocolate Cherry Pecan Cheesecake. Crunchy, creamy, and yummy, this treat is sure to brighten up anybody’s day! Like many great things in life, this fanciful cheesecake is definitely worth the wait!
1 cup PLANTERS Pecan Halves, toasted, divided
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1 pkg. (6 oz.) BAKER’S White Chocolate, melted
2 tsp. vanilla, divided
4 eggs
1 can (21 oz.) cherry pie filling
1 cup thawed COOL WHIP Whipped Topping
Instructions
PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.
BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
MIX pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans. Cut into wedges to serve. Store leftover cheesecake in refrigerator.
Prep Time: 20 min Total Time: 4 hr min Makes: 24 servings, 1 square each Nutritional Information
Ingredients
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1-1/2 cups BAKER’S ANGEL FLAKE Coconut, divided
1-1/4 cups sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs
2 cans (8 oz. each) crushed pineapple, undrained, divided
Instructions
PREHEAT oven to 350°F. Mix graham crumbs, 1 cup of the coconut, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13×9-inch baking pan.
BEAT cream cheese, remaining 1 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended. Stir in 1 can of the undrained pineapple. Pour over crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Cut into 24 squares. Drain remaining can of pineapple. Top each square with about 2 tsp. of the pineapple and 1 tsp. of the remaining 1/2 cup coconut just before serving. Store leftover dessert squares in refrigerator.
NUTTER BUTTER Cookies are such a versatile cookie! While these fun, peanut-shaped cookies make for great treats, did you know that you can also make tasty cheesecake bars out of them? Just follow this simple recipe to make your very own Peanut Butter Cookie Cheesecake Bars. Use these handy tips to keep your beautiful bars in good shape.
How to Easily Remove Bars from Pan:
Line the pan with foil before pressing crumb mixture onto the bottom of the pan, while extending ends of foil beyond sides of pan. You can use the foil as handles to easily remove the cooled dessert from pan.
Prep Time: 15 min Total Time: 3 hr 55 min Makes: 32 servings, 1 bar each Nutritional Information
Ingredients
32 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
Instructions
PREHEAT oven to 350°F. Chop 16 of the cookies; set aside. Place remaining 16 cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of 13×9-inch baking pan.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the chopped cookies. Pour over crust. Sprinkle with remaining chopped cookies.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 32 bars. Store in tightly covered container in refrigerator.
Sometimes even the best appliances need a day off, right? Give your oven a break because you won’t need it for this No-Bake Chocolate-Cherry Cheesecake. Too good to be true? Thanks to canned cherry pie filling, PHILLY Cream Cheese, melted semi-sweet chocolate, COOL WHIP, and a graham pie crust, this delicious recipe is possible! Your oven will be envious!
Pasta e Fagioli is a traditional meatless Italian dish. Instead of meat, this dish contains scrumptious cannellini beans, baby spinach leaves, and basil. Topped with a creamy mixture of PHILLY Cream Cheese, this pasta dish is bound to be a dinnertime favorite!
Prep Time: 5 min Total Time: 27 min Makes: 6 servings, 1-1/2 cups each Nutritional Information
Ingredients
1 jar (26 oz.) spaghetti sauce
2 cups water
4 large cloves garlic, minced
4 cups broad egg noodles, uncooked
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 pkg. (6 oz.) baby spinach leaves
1 can (15 oz.) cannellini beans, rinsed
3 Tbsp. chopped fresh basil
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
3 Tbsp. KRAFT Grated Parmesan Cheese
Instructions
BRING spaghetti sauce, water and garlic to boil in large skillet. Stir in noodles; cover.
COOK on medium-low heat 10 to 12 min. or until noodles are tender, stirring occasionally. Add cream cheese spread; cook until melted, stirring frequently.
STIR in spinach, beans and basil; cover. Cook 5 min. or until heated through, stirring occasionally. Top with remaining cheeses; cook, covered, 3 to 5 min. or until cheeses are melted.
We’ve heard a lot of good things about baking with applesauce. Get ready to enjoy lusciously moist cakes because that’s one of the many benefits to this baking secret! Don’t believe us? Give it a shot with this Ginger-Applesauce Cake. It has a zesty tang from the ginger and an ultra moist texture from the—you guessed it—applesauce!
BEAT 1/2 cup butter, cake mix, eggs and applesauce with mixer 2 min. or until well blended. Stir in 1/2 cup chopped ginger. Pour into 13×9-inch baking dish sprayed with cooking spray.
BAKE 45 to 50 min. or until toothpick inserted in center comes out clean. Cool completely.
BEAT cream cheese and remaining butter in large bowl with mixer until well blended. Add vanilla and ground ginger; mix well. Gradually beat in powdered sugar. Spread onto cake. Garnish with remaining chopped ginger. Keep refrigerated.
We’ve got some exciting news! The Philadelphia Cream Cheese site underwent a makeover this week! We’ve made it even easier to find our tasty recipes, explore inspiring creations through our cooking center, get involved in our Philly community and to check out all of your favorite Philly Cream Cheese products. Head on over to www.spreadphilly.com and let us know what you think!
With the creamy taste of regular PHILADELPHIA Cream Cheese, PHILLY’s Fat Free Cream Cheese is a great alternative for those of you who are vigorously working on sticking to your New Year’s Resolution to eat a bit lighter. Simply spread some Fat-Free PHILLY on ham slices and roll them up on pickle slices. Voila! These quick and delicious Savory Pickle Wrappers are ready to be enjoyed!
