Ingredients
- 18 HONEY MAID Honey Grahams, divided
- 1/3 cup butter or margarine, melted
- 3 Tbsp. sugar
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 Tbsp. vanilla
- 3 Tbsp. flour
- 4 eggs
- 1 cup BAKER’S Semi-Sweet Chocolate Chunks, divided
- 1 cup JET-PUFFED Miniature Marshmallows
Instructions
- PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the grahams. (You should have about 2 cups crumbs.) Mix graham crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.
- BEAT cream cheese, 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Chop 1/2 cup of the chocolate chunks; stir into cream cheese mixture. Pour over crust. Sprinkle with remaining 1/2 cup chocolate chunks, the marshmallows and reserved chopped grahams.
- BAKE 40 min. or until center is almost set. Cool completely. Cover. Refrigerate 4 hours or overnight. Remove cheesecake from pan using foil handles before cutting into squares to serve. Store any leftover cheesecake in refrigerator.
Ingredients
- 3 squares BAKER’S Semi-Sweet Chocolate, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/3 cup sugar
- 1/4 cup milk
- 2 cups thawed COOL WHIP Whipped Topping
- 3/4 cup JET-PUFFED Miniature Marshmallows
- 1/3 cup chopped PLANTERS COCKTAIL Peanuts
- OREO Pie Crust (6 oz.)
Instructions
- MICROWAVE 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted. Set aside.
- BEAT cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.
- REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.
Ingredients
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 1/2 tsp. ground cinnamon
- Dash ground cloves
- Dash ground nutmeg
- 2 eggs
- 1 HONEY MAID Graham Pie Crust (6 oz.)
- 1 cup thawed COOL WHIP Whipped Topping
Instructions
- PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
- POUR into crust.
- BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in refrigerator.
Ingredients
- 1 cup finely crushed NILLA Wafers
- 3 Tbsp. butter or margarine, melted
- 1/2 tsp. ground cinnamon
- 1 envelope KNOX Unflavored Gelatine
- 1 can (8 oz.) crushed pineapple, drained, liquid reserved
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Instructions
- MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside.
- SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened.
- ADD pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.
Ingredients
- 1 pkg. (15 oz.) OREO DOUBLE DELIGHT Peanut Butter ‘n Chocolate Creme Chocolate Sandwich Cookies, divided
- 3 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 container (16 oz.) BREAKSTONE’S or KNUDSEN Sour Cream
- 1 cup creamy peanut butter
- 3 eggs
Instructions
- PREHEAT oven to 350°F. Finely crush 16 of the cookies. Coarsely chop remaining 14 cookies; set aside.
- MIX finely crushed cookies and butter. Press firmly onto bottom of 9-inch springform pan; set aside.
- BEAT cream cheese and sugar in large bowl with electric mixer at medium speed until well blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Pour over crust.
- BAKE 50 to 60 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Ingredients
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 6 OREO Cookies, coarsely chopped (about 3/4 cup), divided
- OREO Pie Crust (6 oz.)
Instructions
- PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the cookies.
- POUR into crust. Sprinkle with remaining chopped cookies.
- BAKE 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Ingredients
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp. pumpkin pie spice
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- HONEY MAID Graham Pie Crust (6 oz.)
Instructions
- BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
- SPOON cream cheese mixture into crust.
- REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.
Ingredients
- 8 oz. semi-sweet baking chocolate broken into pieces
- 9 oz. cream cheese, softened
- 1/4 cup sugar
- 1/4 cup butter or margarine
- 1 tsp. vanilla extract
- 1 cup cold whipping cream
Instructions
- Place chocolate in a small microwaveable bowl. Microwave in 30 second intervals, stirring between each until chocolate is nearly melted. Set aside to cool slightly.
- Beat cream cheese, sugar, butter, and vanilla in a large bowl until smooth.
- Add melted chocolate; beat on low speed of electric mixer.
- Beat whipped cream in small bowl until stiff; fold into chocolate mixture.
- Pour mixture into prepared crust. Cover and refrigerate until firm.
Ingredients
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 1 can (8 oz.) crushed pineapple, drained, divided
- 1 HONEY MAID Graham Pie Crust (6 oz.)
- 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
- 1 1/3 cups cold milk
Instructions
- BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP and half the pineapple.
- SPREAD into crust.
- BEAT pudding mix and milk in medium bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.
Ingredients
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. vanilla
- 2 eggs
- 1 HONEY MAID Graham Pie Crust (6 oz.)
Instructions
- PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- POUR into crust.
- BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Store leftover cheesecake in refrigerator.