Love My Philly

This delightfully rich cheesecake is sure to curb your chocolate craving.

1-1/2 cups sugar, divided

6 squares BAKER’S Semi-Sweet Baking Chocolate, divided

1 can (12 oz.) evaporated milk

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

4 eggs

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.

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake 1 cup cold milk 30 lollipop sticks 1 tub (7 oz.) BAKER’S Real Dark Semi-Sweet Dipping Chocolate Decorations, such as assorted sprinkles, 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.

These brownies are a great lowfat treat. Use reduced fat brownie mix for an even more lowfat recipe. It still keeps that delicious brownie taste!

1 pkg. (19.5 oz.) brownie mix

1/2 cup applesauce

3 egg whites, divided

1/4 cup water

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

1/2 cup sugar

1/4 cup flour

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.

These cupcakes are superb, so good and so light (try using low-fat ingredients).

1/2 cup thawed COOL WHIP Whipped Topping, divided

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 square BAKER’S Semi-Sweet Baking Chocolate, melted, cooled

1 Tbsp. powdered sugar

8 NILLA Wafers

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.

REFRIGERATE at least 1 hour.

This a great family dessert, everyone will love the yummy fruit on top!

40 NILLA Wafers, finely crushed

1/2 cup sugar, divided

5 Tbsp. butter or margarine, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed

1 large banana, sliced

1 cup each: blueberries and sliced strawberries

3/4 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin

1 cup ice cubes

PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13×9-inch baking pan. Bake 5 to 8 min. or until lightly browned. Cool completely.

PLACE cream cheese and remaining 1/4 cup sugar in separate medium bowl; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping; spread over crust. Top with the fruit.

STIR boiling water into dry gelatin mix in medium bowl until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted. Pour over fruit. Refrigerate 1 hour or until firm. Cut into 24 bars to serve. Store leftover bars in refrigerator.

OREOS and cheesecake, what a brilliant combination!

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1 tsp. vanilla

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

LINE 13×9-inch pan with foil, with ends of foil extending over sides of pan. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Store any leftover cheesecake in refrigerator.

This is a quick, easy Italian dessert with a great flavor!

2 pkg. (8 oz.each) PHILADELPHIA Cream Cheese, softened

1/2 cup powdered sugar

1 tsp. vanilla

1/2 cup brewed MAXWELL HOUSE Coffee, cooled, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

39 NILLA Wafers, divided

BEAT cream cheese, sugar, vanilla and 3 Tbsp. of the coffee in large bowl with electric mixer on medium speed until well blended. Stir in 2 cups of the whipped topping.

SPOON 1/3 of the cream cheese mixture into 1-1/2-quart serving bowl. Dip 9 of the wafers into remaining coffee for about 5 seconds; place evenly over cream cheese layer. Repeat layers twice. Cover with remaining whipped topping.

REFRIGERATE at least 1 hour. Top with remaining 12 wafers just before serving.

This cheesecake will be a delicious hit for an end of summer party and even the upcoming holidays. You just can’t get enough!

66 NILLA Wafers, divided

1-1/4 cups sugar, divided

1/4 cup (1/2 stick) margarine or butter, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream

1 tsp. vanilla

3 eggs

25 KRAFT Caramels

3 Tbsp. milk

1/2 cup PLANTERS Pecan Pieces, toasted

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). Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the margarine. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.

BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into prepared crust.

BAKE 45 to 50 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16 slices to serve, using the wafers standing around the edge as a guide. Store leftover cheesecake in refrigerator.

This is the perfect cheesecake recipe for any peanut butter lover!

20 Peanut Butter CHIPS AHOY! Real Chocolate Chip Cookies, finely crushed

3 Tbsp. margarine or butter, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/4 cup creamy peanut butter

PREHEAT oven to 350°F. Mix crumbs and margarine; press firmly onto bottom of 9-inch square baking pan. Beat cream cheese, sugar and vanilla in large bowl 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. Remove 1/2 cup of the batter; set aside. Spread remaining batter over crust. Stir peanut butter into reserved 1/2 cup batter. Spoon over cheesecake. Cut through batter with knife several times for marble effect.

BAKE 35 to 40 min. or until center is almost set. Cool completely on wire rack. Cover.

REFRIGERATE 3 hours or overnight. Cut into 25 squares. Store in airtight container in refrigerator.

This cheesecake cookie treat will win over even the most critical children!

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

2 Tbsp. sugar

1 cup thawed COOL WHIP Whipped Topping

20 CHIPS AHOY! Real Chocolate Chip Cookies

1 tub (7 oz.) BAKER’S Real Milk Dipping Chocolate, melted

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping.

COVER bottom (flat) side of each of 10 of the cookies with about 2 Tbsp. of the cream cheese mixture; top each with second cookie, bottom-side down, to form sandwich. Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container.

FREEZE 3 hours or until firm. Store leftover sandwiches in freezer.