Tag : Cream Cheese

Lemon Cheesecake

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

  1. 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.
  2. POUR into crust.
  3. BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Store leftover cheesecake in refrigerator.
8-14-2016 |

Key Lime Cheesecake

Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1 tsp. grated lime zest
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 1 cup thawed COOL WHIP Whipped Topping

Instructions

  1. 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.
  2. POUR into crust.
  3. BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.
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Citrus Cheesecake

Ingredients

  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup granulated sugar
  • 2 Tbsp. flour
  • 1 tsp. vanilla
  • 4 eggs
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. fresh orange juice
  • 1 tsp. grated lemon zest
  • 1 tsp. grated lime zest
  • 1 tsp. grated orange peel

Instructions

  1. 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). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. BEAT cream cheese, granulated sugar, flour and vanilla 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. Stir in remaining ingredients; pour over crust.
  3. BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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Chunky Cheesecake Brownies

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 egg
  • 1 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1 cup semisweet chocolate chips
  • 1/2 cup white sugar
  • 2 eggs
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
  2. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
  3. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
  4. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
  5. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
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Almond Butter Sandwich Cookies

Ingredients

  • 1.25 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 3/4 tsp coarse salt
  • 1 stick unsalted butter
  • 1/2 cup creamy natural almond butter
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 cup sliced almonds, toasted and finely chopped
  • 16 oz cream cheese, room temperature
  • 1/4 cup honey
  • 1/2 tsp vanilla extract

Instructions

  1. Whisk together flour, baking soda, and salt. Beat butter with an electric mixer on medium-high for 1 minute. Add almond butter and beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add the flower mixture until just combined. Stir in almonds.
  2. Form dough into an 11 inch long log that is 1.75 inches in diameter. Wrap in parchment paper and freeze until firm, about 1 hour (or up to 3 months).
  3. Preheat oven to 350. Using a chef’s knife, slice log into scant ¼ inch thick rounds, using one quick motion for each slice. Arrange rounds 1.5 inches apart on parchment-lined baking sheets, pressing back into shape.
  4. Back, rotating sheets halfway through, until cookies are light golden on edges, 8-10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.
  5. Beat cream cheese, honey, and vanilla with mixer on medium speed until combined. Spread one tablespoon each on bottom of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.
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