2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp.
vanilla
1
egg, slightly beaten
3/4 cup
sugar, divided
2 Tbsp.
ground cinnamon
PREHEAT oven
to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of
greased 13×9-inch baking pan to form crust, firmly pressing seams
together to seal.
BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
UNROLL remaining
can of crescent dough onto large sheet of wax paper. Pat out dough to
form 13×9-inch rectangle, pressing seams together to seal. Invert over
cream cheese mixture to form top crust; discard wax paper.
BAKE 30
to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and
cinnamon in small bowl; sprinkle over squares before cutting.
It’s February 2008 and you’re one of the lucky people flying
on JetBlue. Seemingly out of nowhere, a breakfast filled box lands in your lap,
but no one is asking you to fork over twelve bucks. This, my jet set friends,
is the Breakfast from Heaven and
guess what? It’s FREE! In February, the good folks at Philly will treat 500,000
JetBlue passengers to the excellence that is their New 1/3 Less Fat PHILLY. These
scrumptious boxes of goodness will be given out on selected flights, while en
route to many major cities such as New York, Boston, Ft.Lauderdale, Chicago
and Vegas! Complimentary breakfast that includes a delicious, lower fat version
of Philly … sounds heavenly to me!
Ok my fellow Philly fans … there are 2 nifty new tools at CreamCheese.com! The first is a party planning widget that lists tons of cream cheese recipes, all categorized by occasion.
Whether you need a recipe for fancy appetizers or Valentines Day, you can just click on the category that suits you and have oodles of options at your finger tips. My favorite part of this little widget is the “party math calculator.” I think one of the hardest parts of planning a party is deciding how much food you’ll need or how much wine to buy for the number of guests invited. This tool figures it all out for you, from meat and wine to coffee for a crowd. This way you won’t end up running out of anything or having massive amounts of leftovers.
The other cool gizmo worth checking out is the cheesecake customizer. Now, if youarea cheesecake addict, you’ll definitely have fun with this.
If you’ve never made a cheesecake and want to try baking your first one, this will make it easier than ever.
Not only can you opt to make a baked or no-bake cheesecake, but also you can choose the flavor of crust, filling, and topping! The last step asks you to name your cheesecake. The recipe then appears along with a widget you can add to your own blog or website so all your friends can test out your custom made Philly Cheesecake. Yum! Be sure to check both of them out at CreamCheese.com!
2cupssliced mixedstrawberries, raspberries and blueberries
1store-bought roundsponge cake (10 inch)
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Gently stir in whipped topping. Set aside.
STIR boiling water into dry gelatin in large bowl 2 minutes until completely dissolved. Add ice; stir until gelatin slightly thickened. Remove any unmelted ice. Add berries; mix well. Pour half of the gelatin mixture over cake. Spoon cream cheese filling evenly over gelatin layer. Top with remaining gelatin mixture.
REFRIGERATE 1 hour or until set. Store leftover dessert in refrigerator.
3pkg.(8 oz. each)PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2pkg.(8 oz. each)PHILADELPHIA Cream Cheese, softened
1/2cupsugar
1/4cupgranulated sugar substitute
1Tbsp.vanilla
1cupBREAKSTONE’S or KNUDSEN Sour Cream
4eggs
1pt. (2 cups) fresh raspberries
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
BEAT Neufchatel cheese, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
BAKE 50 to 55 minutes 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. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings
4pkg.(8 oz. each)PHILADELPHIA Cream Cheese, softened
2tsp.vanilla, divided
1container(16 oz.)BREAKSTONE’S or KNUDSEN Sour Cream, divided
4eggs
2cupsstrawberries, sliced
PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.
BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.
PREHEAT oven to 350°F. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly. Pour into 9-inch round cake pan.
PLACE 4 of the chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after each min; cool. Place milk and cream cheese in blender container; cover. Blend until smooth. Add remaining 1/2 cup sugar, eggs and melted chocolate; cover. Blend well. Pour over syrup in pan. Place pan in larger baking pan. Add enough water to larger baking pan to come halfway up side of round pan.
BAKE 1 hour or until knife inserted 1-inch from edge comes out clean. Remove from oven. Place round pan on wire rack; cool completely. Refrigerate 4 hours or overnight before unmolding.
MELT remaining 2 chocolate squares in small microwaveable bowl on HIGH 1 min. or until chocolate is melted, stirring after 30 sec. Use teaspoon to drizzle chocolate in 5 or 6 random crisscross designs onto a sheet of wax paper; let stand until firm. Carefully remove chocolate designs from wax paper and place on top of flan to decorate.
1pkg.(11.1 oz.)JELL-O No Bake Real Cheesecake1cupcoldmilk30lollipop sticks1tub(7 oz.)BAKER’S Real Dark Semi-Sweet Dipping ChocolateDecorations, such as assortedsprinkles, colored sugars, chopped PLANTERS Nuts (optional)
BEAT Filling Mix and milk with electric mixer on low speed just until moistened. Beat on medium speed 3 minutes. (Filling will be thick.) Stir in 1 cup of the Crust Mix. Place remaining Crust Mix in resealable plastic bag; reserve for later use. Pour filling mixture into large bowl; cover. Refrigerate 1 hour.
ROLL filling mixture into 30 balls with moistened hands, using about 1 Tbsp. of the filling mixture for each ball. Place in single layer on wax paper-covered baking sheet. Insert lollipop stick into center of each ball. Freeze 2 hours.
MELT dipping chocolate as directed on package. Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of tub. Immediately dip balls into reserved Crust Mix and/or desired decorations. Freeze an additional 2 hours or until chocolate is set.
1pkg.(8 oz.)PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2cupsugar
1/4cupflour
PREHEAT oven to 350°F. Mix brownie mix, applesauce, 2 of the egg whites and water. Pour into 13×9-inch baking pan sprayed with cooking spray.
MIX Neufchatel cheese, sugar, flour and remaining egg white until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.
BAKE 28 to 30 min. or until wooden toothpick inserted in center comes out with fudgy crumbs attached. Cool in pan on wire rack.
MIX 1/4 cup of the whipped topping, the cream cheese, melted chocolate and sugar until well blended.
PLACE 2 of the wafers in bottom of each of 2 paper-lined medium muffin cups. Cover with 1 Tbsp. of the whipped topping mixture. Repeat layers. Top evenly with remaining whipped topping. Cover.
