This Apple Cinnamon Cheesecake is quite a treat! You can even get a head start with this cheesecake recipe since it takes about four hours to complete. But look on the bright side—it only takes three steps! The apple topping on this cheesecake adds a special touch. Reminds me of the classic filling of an apple pie, but here, instead of a filling, it’s a topping!
Prep Time:10 min Total Time:4 hr min Makes:8 servings
2pkg.(8 oz. each)PHILADELPHIA Cream Cheese, softened
1/2cupsugar
1tsp.vanilla
2eggs
1HONEY MAID Graham Pie Crust
2mediumtartapples, peeled, cored and cut into thin wedges
1Tbsp.water
2Tbsp.sugar
1/4tsp.ground cinnamon
PREHEAT oven to 350°F. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour into crust.
BAKE 50 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight.
MIX apples and water in medium saucepan; cook 4 minutes or until apples are tender, stirring frequently. Add 2 Tbsp. sugar and the cinnamon; mix lightly. Serve spooned over cheesecake. Store leftover cheesecake and apple mixture, separately, in refrigerator.
One of my childhood friends always brought sliced green apples to school. There wasn’t a day where she was caught without them. The part that I remember was that she was never eager to eat her sliced apples. I saw it on her face, she needed excitement. If only her mother knew of this Over-The-Top Apple Snack, maybe my friend could have avoided that glum look on her face. The mixture of Cream Cheese and brown sugar will totally change how you eat apples. Learn from my friend, add some pizzazz to your apples and seize the day!
Here’s a unique, fruity and sweet dip—the Nut and Honey Pear Dip. Just dip your crackers in this concoction of walnuts, honey and pears, and each bite will be a crunchy delight! If you don’t feel like your microwave can do the trick, use the oven. Just prepare as directed, but bake at 350ºF for 15 min.
Prep Time:5 min Total Time:7 min Makes:Makes 16 servings, 2 Tbsp. dip and 5 crackers each.
MIX walnuts and 2 Tbsp. of the honey in small bowl; set aside.
COMBINE Neufchatel, remaining 2 Tbsp. honey and pear in medium bowl until well blended. Spread mixture onto bottom of 9-inch pie plate or bowl. Top with walnut mixture.
MICROWAVE on HIGH 1 to 2 min. or until heated through. Serve with crackers.
If it’s a hot summer day and you don’t feel like standing near anything that lets out heat, such as the oven, then you’ll really appreciate this No-Bake Lemon Peach Pie. People that have made this pie said it was “really easy and very tasty.” Sounds good to me! The last thing that I want to do in this heat is watch a pie bake in the hot, hot oven. If you feel like this no-bake pie needs to be firmer, just put it in the freezer for a while.
Prep Time:20 min Total Time:50 min Makes:10 servings
3cupsthinly sliced peeled freshpeaches (3 to 4 medium peaches), divided
1cupthawedCOOL WHIP Whipped Topping
1/4cupapricot jam, heated
1/4cupfreshraspberries
MIX crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate to form crust.
BEAT cream cheese and powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add milk, lemon peel and juice; mix well. Chop 1 cup of the peach slices. Add to cream cheese mixture with the whipped topping; stir gently until well blended. Pour into crust.
TOP with remaining 2 cups peach slices. Brush apricot jam over peaches. Top with raspberries. Refrigerate at least 30 minutes before serving. Store leftover pie in refrigerator.
So, you’ve got the adults covered; now let’s think about what the kids would fancy. I have a really good feeling that they’ll love this RITZ Tulip Cream Cheese sandwiched crackers. They have a wonderful time helping you make these. Green apples for leaves and strawberry slices for the petals, this recipe is indeed crafty and cute!
Prep Time:5 min Total Time:5 min Makes:1 serving, 2 topped cracker sandwiches
SPREAD 2 of the crackers with cream cheese spread; top with 2 remaining crackers.
CUT strawberry halves into a tulip shape; place 1 on top of each cracker sandwich. Cut apple peel to resemble stem and leaf shapes; insert into sides of cracker sandwiches.
After a long night of studying I used to love getting smoked salmon on a toasted bagel with cream cheese, green onions and dill. Now that I’m a little bit older and actually have a reason to have guests over for a little entertaining, Classic Smoked Salmon & Dill Appetizers sounds real appetizing. Since this appetizer only takes about five minutes, you can totally multi-task in the kitchen.
Have you always wanted to make your own ice cream sandwiches? I know I have! I didn’t think it would be this easy too and I definitely didn’t know Cream Cheese is one of the key ingredients. Plus, where’s the ice cream? This recipe doesn’t call for any! Some people that have made this tried out different instant pudding flavors and added their own toppings as well, so get creative! Remember to freeze for about four hours before enjoying these frosty Pudding Grahamwiches!
Prep Time:30 min Total Time:4 hr 30 min Makes:20 servings, 1 sandwich each
1pkg.(4-serving size)JELL-O Instant Pudding, any flavor
1cupthawed COOL WHIP Whipped Topping
20wholeHONEY MAID Honey Grahams, broken crosswise into squares (40 squares)
BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, beating until well blended. Add pudding mix; beat 2 minutes. Gently stir in whipped topping.
SPOON about 1/4 cup of the pudding mixture onto each of 20 graham squares; top with remaining graham squares to form sandwiches. Wrap each sandwich individually in plastic wrap.
Weekend down-time is sometimes– much needed. Spend some time with the family and kids and integrate them into the kitchen. This Cinnamon Pull-Apart Bread is a great recipe to get everyone’s attention. Share some laughs and create memories with this great tasting bread. It won’t be long until the warm scent of freshly baked cinnamon bread starts dancing around your home. Enjoy it hot from the oven, or at room temperature, either way this bread is unforgettable.
Prep Time:15 min Total Time:1 hr min Makes:12 servings
3cans(7.5 oz. each)refrigerated buttermilk biscuits
3/4cupgranulated sugar
1Tbsp.ground cinnamon
1/2cup(1 stick)butter or margarine, melted
4oz.(1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, softened
1/2cuppowdered sugar
1 to 2Tbsp.milk
CUT each biscuit into quarters.
MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/2 the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.
BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.
Rise and shine with these Morning Maple Waffles! Roll out with your PJs for an easy weekend morning, watch your favorite cartoons and enjoy these bacon and Cream Cheese topped waffles. This is going to taste so good that you won’t even remember to take out the syrup from the pantry. That’s alright, because you don’t need to anyway!
Prep Time:5 min Total Time:15 min Makes:4 servings, 2 waffles each
Don’t settle for the frozen aisle fish sticks when you can make a simple and tasty Crispy Herb Fish with Parmesan Potatoes for suppertime. A 30-minute cooking time investment lands you not one, but two items! You can also incorporate kids with this recipe too since it involves SHAKE ‘N BAKE Chicken Coating Mix and we all know how we all used to love to help shake those baggies!
Prep Time:10 min Total Time:30 min Makes:4 servings
LINE 15×10x1-inch baking pan with foil; spray with cooking spray. Mix coating mix and 1 tsp. of the basil in shaker bag. Add fish, one piece at a time; shake gently to coat. Place in prepared pan.
BAKE at 400°F for 20 minutes or until fish flakes easily with fork.
MEANWHILE, cook potatoes in boiling water 15 to 20 minutes or until tender; drain. Add milk, grated topping, cream cheese spread, rosemary and remaining 1/2 tsp. basil. Mash with potato masher or back of spoon until mixture is well blended and of desired consistency. Serve with fish.
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