Love My Philly

Right now I am dieting, so of course I’m craving all the things that I shouldn’t be eating. Thankfully, one of those things is not Philly. But I do have chocolate on the brain, it’s all I can think about morning, noon, and night. So I had to come up with a recipe that stayed inside the parameters of my dietary guidelines. I managed to come up with this treat. Try it out and satisfy your sweet tooth, without any of the guilt.

Brownie Bottom Mini-Cheesecakes

Brownie
4 squares unsweetened chocolate
1 cup flour
1 stick margarine
1-1/2 cups Splenda
1/4 cup non fat milk
2 eggs
1 tsp. vanilla extract
1/2 tsp. salt

Cheesecake
Philadelphia Cream Cheese Neufchatel 1/3 Less Fat
1/2 cup Knudsen Sour Cream
1/4 cups Splenda
3 eggs
1 tsp. vanilla extract

24 cupcake paper liners

PREHEAT oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH for 2 min. Stir until chocolate is completely melted. Add 1-1/2 cups of the Splenda; mix well.

ADD 2 eggs, one at a time; mixing on low speed after each adding each one. Add milk and 1 tsp. of vanilla; mix well. Combine flour and salt and gradually add to chocolate mixture; mix after each addition until blended. Pour evenly into cupcake liners. Bake for 25 min.

BEAT cream cheese, 3/4 cup sugar and 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add 3 eggs, one at a time, mix on low speed after each one. Pour over brownie layer in liners.

BAKE 55 min. to 60 min. or until center is almost set. Refrigerate for at least 4 hours. Let stand at room temperature 30 min. before serving. Store leftovers in the fridge.

We all know that cheesecake tastes great when topped with cherries or strawberries, especially when that cheesecake is made with Philly. But there are more than a few fruit variations to incorporate into your Philadelphia Cream Cheese infused cheesecakes, and we’re going to count ‘em down. Give your normal fruit flavors a rest and get a load of these top 5 fruit cheesecakes.

Amaretto Berry Cheesecake
Before you start pulling those strawberries off your cheesecake, try this idea instead. Add a few blueberries and raspberries on top and swirl in a splash of Amaretto. Presto change-o, you’ve just updated a classic.

Luscious Lemon Cheesecake
Add the crisp taste of lemon to your cheesecake; top with lemon zest and wake up your tastebuds with a refreshing zing.

Triple Citrus Cheesecake
This one is the ultimate triple threat of fruit cheesecakes. Blend lemon, lime, and orange flavors for the perfect medley to capture the taste of summer. Dress this cheesecake with zest from all three of it’s flavors and wait to be cut up in a current of citrusy goodness.

Low-Fat Tropical Dream Cheesecake
Aptly titled, tropical dreams is exactly what each bite of this cheesecake conjures up. Adorned with kiwi and pineapple, close your eyes and let this dessert take you away to warm beaches and summer breezes.

Caramel Apple Cheesecake
You can’t lose when you take the flavor of America’s favorite pie and mix it with America’s favorite cream cheese. To add even more flavor to this cheesecake creation, place a few apple slices atop this delightful dessert.

I think the only thing that I love more than Philly is chocolate. In my opinion, it is the best thing ever invented! So, mixing the two seems like an obvious idea. Take your taste buds on a journey of purely decadent bliss by melding the creamy taste of Philly with the sweet indulgence of chocolate.

Chocolate Cream Mousse
I love chocolate mousse. It is quite possibly my favorite dessert. But add Philly, Cool Whip, and marshmallow cream and you are in for the ultimate taste sensation.

Brownie Bottom Cheesecake
Cheesecake and brownie, one atop the other…keep extra towels handy, one bite and your head just may explode.

Chips Ahoy! Cheesecake Sandwiches
Take everybody’s favorite cookie, sandwich it with cheesecake, dip it in chocolate and presto change-o you’ve got yourself a dessert worth crawling over broken glass to get to.

Chocolate Peanut Butter Cake
This peanut buttery treat is overflowing with creamy goodness, how could anyone resist.

Philadelphia 3-Step Double Chocolate Layer Cheesecake
This is truly the chocolate lovers cheesecake. It may take 4 hours to make but believe me, it’s worth the wait.

The 4th of July is the best summer holiday. It’s early enough in the season so it’s not too hot to enjoy the day and you know you’ll see some great fireworks shows, wherever you are. What could make the day any better? A table full of 4th of July foods, all infused with Philly.

If you’re playing hostess for the day start your guests off with the perfect Philly appetizer. Grand Old Flag Cheese Spread is a great way to start things off. It’s creamy, filling, and best served with chips or crackers. Your guests and family can enjoy it while catching up and having fun. Another great Philly recipe is their Blue Cheese-Horseradish Sauce. It serves as an excellent topper for all the meat you’ll be serving up. Prepare it ahead of time and give it time to chill. Everyone will be clamoring to top their burgers with this sauce, it’s especially good when paired with a smoked beef brisket. Whatever you serve as your main 4th of July dish, you can give it an extra bit of flavor and class by adding a side of New Potatoes in Dill Cream Sauce. And of course, no holiday dinner is complete without a great dessert. Serve up an infamous Fourth of July Cheesecake.

This menu will leave your friends and family full and happy. And why wouldn’t they be? A belly full of Philly would make anyone’s holiday better. Enjoy all these 4th of July dishes and have a happy, fun, and safe one.

To make this recipes into Cheesecake Bars: Omit crust. Line 8-inch square baking pan with foil. Mix 1-1/2 cups OREO Chocolate Cookie Crumbs and 1/4 cup melted butter; press firmly onto bottom of prepared pan. Prepare cheesecake batters and layer over crust as directed. Bake and cool as directed. Cut into 16 bars. Makes 16 servings, 1 bar each.

Let’s face facts not all of us have three to four hours to bake a cheesecake, and
lucky for us the folks at Philadelphia feel our pain. That’s why they have come up with Philadelphia Ready-To-Eat Cheesecake Filling, now available in two flavors, Heavenly Original and Chocolate Dream. Try either of the flavors in any of the following recipes, for a quick dessert that can be done and on the table in 15 min.

Quick
Cherry Cheesecake: You can buy canned berries or cherries in your local
grocery store for a quick fix topping. If you have a little more time to spare,
make your own topping with fresh pitted cherries simmered in a little water and
sugar to make a thick topping.

Quick
Oreo Cheesecake: Break up pieces of Oreo cookies and mix them in with
batter, then pour batter into a crumbly Oreo crust, which you can find on the
baking isle of your grocery store.

Read more… »

Not all of us have a big family to cook for. So when we are craving something sweet
do we really need to make a whole cheesecake? Not at all!
Unless you feel like you could down a whole cheesecake by
yourself or between you and your significant other, try making a few mini
cheesecakes instead. Go ahead and indulge, with out feeling like you wasted a
whole cake.

Orange
Grove Mini Cheesecake: This is an elegant and refreshing way to end any
meal. The light fluffy cheesecake with a citrus touch is mouthwatering. It’s
also a sophisticated way to end any dinner party, and the guests will love
their individual dessert.

Philadelphia
No-Bake Mini Cheesecakes: These are the perfect size for indulging while on
diet. Make them about the size of a small muffin, and decorate with rainbow
srinkles, mini chocolate chips, or shaved coconut.

Crème
de Menthe Mini Cheesecake: In my opinion you can really take any regular
cheesecake recipe and make it into a mini recipe. All you have to do is bake
the filling in muffin or cupcake tins instead of using a regular cake pan. This
is my favorite cheesecake of the moment. It reminds me of those creamy after
dinner mints. Rich creamy and minty fresh is all I could ask for. Add a few
drops of food coloring to the batter to give it that rich green look.

This is a delicious and flexible recipe. It’s the perfect treat for parties and
events of that nature. Great dessert to make a day ahead!

The second the weather turns warm I put away the chocolate
ice cream and turn for fruity flavors. My friends and I love to enjoy rainbow
sherbet on a warm day or a creamsicle. So, when faced with the dilemma of what
recipe to share with you all, I turned to my favorite warm weather flavors for
inspiration and I came up with a Creamsicle Cheesecake. This is sure to please
and is the perfect treat after a light dinner. Grab your SO, a slice of this
cake, and enjoy while you watch the sunset.

Creamsicle Cheesecake

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

2
eggs

1/2
cup sugar

1
tsp. vanilla

1
tsp. orange extract

2
drops yellow food coloring

1
drop red food coloring

9”
graham cracker crumb crust

PREHEAT
oven to 350º.

BEAT,
in a large bowl, the cream cheese and sugar until light and fluffy. Add the
eggs, beat well. Add the sour cream and vanilla, mix well.

PLACE 1
cup of the mixture in a small bowl and stir in the orange extract and the
yellow and red food colors.

POUR
the remaining cream cheese mixture into the pie crust. Drop the orange cream
cheese mixture into it by spoonfuls and swirl with a knife to create a marbled
effect.

BAKE
for 30-35 minutes or until firm around the edges. The center will be slightly
loose. Allow to cool for 1 hour then cover and chill for at least 8 hours
before serving.