Love My Philly

Prep Time: 15 min
Total Time: 4 hr 55 min
Makes: 12 servings
Nutritional Information

Not sure if you want to bake a chocolate or white chocolate cheesecake?  Combine the flavors of both with this Marbled White Chocolate Cheesecake. 

Ingredients

1-1/2 cups crushed FAMOUS Chocolate Wafers
3 Tbsp. Butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup Sugar
1/2 tsp. Vanilla
3 Eggs
2 squares BAKER’S Semi-Sweet Chocolate, melted
1 pkg. (6 squares) BAKER’S White Chocolate, melted

Instructions

PREHEAToven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crushed wafers and butter. Press firmly onto bottom of pan. Bake 10 minutes.

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 cup of the cream cheese mixture; place in small bowl. Add melted semi-sweet chocolate; stir until well blended. Add melted white chocolate to remaining cream cheese mixture; mix well. Spoon semi-sweet and white chocolate mixtures alternately over crust. Swirl with knife to marbleize.

BAKE 40 minutes or until center is almost set. Run small knife or spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.

Prep Time: 20 min
Total Time: 4 hr 48 min
Makes: 9 servings
Nutritional Information

Thinking about baking a cheesecake this weekend?  Look no further than these White Chocolate-Raspberry Cheesecake Bars.  The combination of raspberry preserves and white chocolate cheesecake make a sweet combination for your taste buds.

Ingredients

12 OREO Cookies, finely crushed
2 Tbsp. Butter, melted
3 squares BAKER’S White Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup Sugar
1 tsp. Vanilla
2 Eggs
1/4 cup Red raspberry preserves

Instructions

HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.

BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

 
 
 
 
 
 
 
Delight in the amazing flavor of this PHILADELPHIA-OREO No Bake Cheesecake.  Great recipe for the summer because you don’t have to touch your oven to create this marvelous cheesecake.  For a delicious variation, prepare using one pack of Golden Uh Oh! OREO Cookies or one pack of DOUBLE STUF OREO Cool Mint Crème Sandwich Cookies.  Enjoy!

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 16 servings.
Nutritional Information

Ingredients

1 pkg. (1 lb. 2 oz.) OREO Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup Sugar
1 tsp. Vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

COARSELY chop 15 cookies. Finely crush remaining cookies; mix with butter. Press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies. Spoon over crust.

REFRIGERATE 4 hours or until firm.

 
 
 
 
 
 
 
Need an easy-to-make no bake dessert?  Prepare the Very-Strawberry Cheesecake.  With only three easy steps to prepare, this recipe can be prepared earlier in the day, chilled, and ready to serve as your last course.

 
 
 
 
 
Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings
Nutritional Information
 
 
 
 
 
 
Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup Sugar
2 cups thawed COOL WHIP DIPS Strawberry Crème
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup sliced strawberries

Ingredients

BEAT cream cheese and sugar in large bowl with electric mixer until well blended. Stir in COOL WHIP DIPS.

SPOON into crust.

REFRIGERATE 3 hours or until set. Top with strawberries just before serving. Store leftovers in refrigerator.

Prep Time: 30 min
Total Time: 5 hr 30 min
Makes: 16 servings
Nutritional Information

Enjoy a serving of this chocolaty cheesecake with an OREO Cookie crust for a divine sweet treat.  This Chocolate Royale Cheesecake has an impressive 5 star rating!  Don’t forget to add the mixed fruit and sifted powder sugar for an elegant presentation.

Ingredients

1-1/2 cups crushed OREO Cookies (about 18 cookies)
2 Tbsp. Butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup Granulated sugar
2 Tbsp. Flour
1 tsp. Vanilla
1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, melted, cooled slightly
1/4 cup Hazelnut-flavored liqueur (optional)
4 Eggs
1 Tbsp. sifted powdered sugar
1/3 cup mixed berries

Instructions

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 minutes to 1 hour or until center is almost set if using a silver springform pan. (Or, bake at 300°F for 1 hour to 1 hour 5 minutes or until center is almost set if using a dark nonstick springform pan.) 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 powdered sugar and berries just before serving.

 
 
 
 
 
 
 
Happy Fourth of July Philly Fans! We hope you have all of your food and beverages ready for your guest if you’re hosting.  If you still need a quick dessert, prepare this Fourth of July Cheesecake for a creamy and delicious patriotic dessert to accompany the rest of your menu for the today. Best part, the cheesecake is no bake and only needs at least 1 hour of refrigeration.  Enjoy a slice while watching your local fireworks.

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings
Nutritional Information

Ingredients

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/2 cup  (1 stick) butter or margarine, melted
1/4 cup granulated sugar
2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup strawberry jam, heated
1 pt.  (2 cups) blueberries

Instructions

MIX crumbs, butter and granulated sugar. Press firmly onto bottom of 13×9-inch dish.

BEAT cream cheese and powdered sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon over crust. Refrigerate at least 1 hour or overnight.

PRESS assorted sizes of star cookie cutters lightly into top of cheesecake. Drizzle jam over surface of remaining cheesecake; spread gently to completely cover area around the stars. Carefully remove cookie cutter. Arrange blueberries around edge of cheesecake. Store leftover cheesecake in refrigerator.

 
 
 
 
 
 
 
Fourth of July is tomorrow!  Have you been to the grocery store to pick up all of your ingredients yet?  If not, here are some great recipes you can add to your list. 

Old Glory Cheesecake Bars

Seven Point Spread

Firecracker Bites

Herbed Stuffed Eggs

Prep Time: 20 min
Total Time: 4 hr 25 min
Makes: 20 servings
Nutritional Information

Looking for a patriotic cheesecake recipe to prepare in advance for your guest tomorrow?  Look no further than this divine Wave Your Flag Cheesecake!  This no bake cheesecake has a layer of pound cake, strawberry gelatin with strawberries and blueberries, COOL WHIP and cream cheese mixture, and topped with more strawberries and blueberries to form the American flag. 

Ingredients

4 cups fresh strawberries, divided
1-1/2 cups boiling water
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
  ice cubes
1 cup cold water
1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.

MEANWHILE, line bottom of 13×9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.

BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.

One look at this stunning Strawberry Cheesecake Supreme you would think it took hours to bake.  Guess what, this recipe is no bake!  It is perfect for a hot summer day, birthday parties, and more.  TIP: Use waxed paper instead of parchment paper to line your pan when preparing.  Enjoy!

Prep Time: 35 min
Total Time: 3 hr 35 min
Makes: 16 servings
Nutritional Information

Ingredients

28 NILLA Wafers, crushed (about 1 cup)
1/2 cup BAKER’S ANGEL FLAKE Coconut
1/3 cup butter, melted
4 cups fresh strawberries, hulled, divided
2 env. KNOX Unflavored Gelatine
1/2 cup cold water
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/2 cup orange juice
1 Tbsp. lemon juice
2 cups thawed COOL WHIP Whipped Topping, divided

Instructions

MIX first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip parchment paper.

RESERVE 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan. Mash remaining sliced berries.

SPRINKLE gelatine over cold water in saucepan; let stand 5 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until well blended. Add mashed berries; mix well. Gradually beat in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.

REFRIGERATE 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Dollop remaining COOL WHIP around edge of cake and top with strawberry halves.

Instead of graham crackers, NILLA Wafers, and OREO Cookies as a cheesecake crust, try TEDDY GRAHAMS Chocolate Grahams as a crust in this Prizewinning Chocolate Cheesecake.  Present this chocolaty no bake dessert to your family or special one and win their heart all over again .

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 10 serving
Nutritional Information

Ingredients

3/4 cup PLANTERS Sliced Almonds, finely chopped
1-1/2 cups TEDDY GRAHAMS Chocolate Graham Snacks, crushed
1/4 cup (1/2 stick) butter, melted
1 tsp. vanilla, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 jar (13 oz.) chocolate-hazelnut spread
1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed

Instructions

MIX nuts, graham crumbs, butter and 1/2 tsp. vanilla; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Gently stir in COOL WHIP. Spoon into crust.

REFRIGERATE 4 hours before serving.