Creamy PHILLY Chicken Pot Pie

Nothing says comfort like a warm, flaky Creamy PHILLY® Chicken Pot Pie fresh from the oven. This elevated version uses Philadelphia cream cheese for an irresistibly rich, velvety filling that’s creamy without being heavy. Perfect for family dinners, holidays, or make-ahead meals, this pot pie is a timeless classic with a luxurious twist.

⭐ Why This PHILLY Chicken Pot Pie Is So Good

Extra-creamy filling without canned soup
Flaky, golden crust every time
Family-friendly comfort food
Perfect for make-ahead and freezer meals
Easy upgrades for gourmet flavor

🥧 Ingredients

Filling

2 cups cooked chicken, diced or shredded
200 g PHILLY® cream cheese, softened
1 cup chicken broth
¾ cup milk
1 cup frozen peas and carrots
½ cup corn kernels (optional)
1 small onion, finely diced
2 cloves garlic, minced
3 tbsp butter
3 tbsp all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
½ tsp dried parsley

Crust

2 refrigerated pie crusts (or homemade)
1 egg, beaten (for egg wash)

🍳 Instructions

1. Prepare the Filling

Melt butter in a large skillet over medium heat.
Add onion and sauté until soft (about 3–4 minutes).
Add garlic and cook for 30 seconds until fragrant.
Sprinkle flour over the mixture and stir for 1 minute.
Slowly whisk in chicken broth and milk until smooth.
Add PHILLY cream cheese and stir until fully melted.
Season with salt, pepper, thyme, and parsley.
Fold in chicken, peas, carrots, and corn.
Remove from heat once thick and creamy.

2. Assemble the Pot Pie

Preheat oven to 190°C / 375°F.
Press one pie crust into a 9-inch pie dish.
Pour the creamy chicken filling evenly into the crust.
Top with the second pie crust and crimp edges.
Cut small slits in the top for steam.
Brush with egg wash.

3. Bake

Bake for 35–40 minutes, until golden brown.
Let rest for 10 minutes before serving.

🍗 Variations & Add-Ins

Extra veggies: mushrooms, green beans, or potatoes
Cheesy upgrade: add ½ cup shredded cheddar
Herb boost: fresh rosemary or sage
Crust swap: puff pastry for a bakery-style finish

❄️ Make-Ahead & Freezing Tips

Assemble unbaked pie and freeze up to 3 months
Bake straight from frozen at 180°C / 350°F for 55–60 minutes
Store leftovers in the fridge for up to 4 days

💡 Pro Tips for Best Results

Soften PHILLY cream cheese before adding for smooth texture
Let filling cool slightly before assembling to avoid soggy crust
Place pie dish on a baking sheet to catch drips

🥗 What to Serve with Chicken Pot Pie

Simple green salad with vinaigrette
Roasted Brussels sprouts
Steamed green beans with butter

📌 Final Thoughts

This Creamy PHILLY Chicken Pot Pie is everything comfort food should be—rich, cozy, and deeply satisfying. The cream cheese adds depth and silkiness you won’t get from traditional recipes, making this a standout dish your readers will come back to again and again.

OTHER RECIPES

Philadelphia Cream Cheese Ingredients

* 1 Tbsp. non-hydrogenated margarine
* 1 large onion, chopped
* 1/2 lb. (225 g) mushrooms, quartered
* 1-1/2 lb. (675 g) boneless skinless chicken breasts, cut into bite-size pieces
* 1 tub (250 g) PHILADELPHIA Herb & Garlic Cream Cheese Spread
* 3/4 cup 25%-less-sodium chicken broth
* 2 cups frozen peas and carrots, thawed
* 1 refrigerated ready-to-use pie crust (1/2 of 425-g pkg.)
* 1 egg, beaten

Philadelphia Cream Cheese Instructions

Heat oven to 400ºF.
Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 10 to 12 min. or until lightly browned, stirring occasionally.
Add chicken; cook and stir 5 min. or until done.
Stir in cream cheese spread and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.
Spoon into 9-inch round 1.4-L casserole sprayed with cooking spray. Brush top of chicken mixture and inside of dish with egg.
Cover with pie crust; gently press edge of crust onto side of dish to seal. Brush crust with remaining egg.

Cut slits in crust to permit steam to escape.
Bake 25 to 30 min. or until crust is golden brown

The Philadelphia Cream Cheese recipe of chicken pot pie is ready to serve...nice and delicious ! Enjoy !
easy-philly-oreo-cheesecake.

VIDEO:

Easy Creamy PHILLY Spaghettini

This Creamy PHILLY Spaghettini is smooth, comforting, and packed with flavor thanks to classic Philadelphia cream cheese. Ready in under 25 minutes, it’s an effortless pasta dish the whole family will love.

⭐ Why You’ll Love This Recipe

Extra creamy without heavy cream
Budget-friendly pantry ingredients
Perfect base for chicken, shrimp, or veggies
Weeknight-ready and elegant enough for guests

🧄 Ingredients

250 g spaghettini (or thin spaghetti)
200 g PHILLY® cream cheese, softened
3 cloves garlic, minced
2 tbsp butter
½ cup milk (or pasta water)
½ cup grated Parmesan cheese
Salt and black pepper, to taste
½ tsp Italian seasoning (optional)
Fresh parsley or basil, chopped (for garnish)

🍳 Instructions

Cook the spaghettini in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
Melt butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Lower the heat and add PHILLY cream cheese. Stir gently until melted.
Add milk (or pasta water) gradually, whisking until smooth and creamy.
Stir in Parmesan, salt, pepper, and Italian seasoning.
Add cooked spaghettini to the sauce and toss until fully coated.
Adjust consistency with extra pasta water if needed.
Garnish with fresh herbs and serve immediately.

🍗 Optional Add-Ins (Highly Recommended)

Grilled chicken slices
Sautéed mushrooms or spinach
Crispy bacon bits
Shrimp or smoked salmon
Red chili flakes for heat

💡 Pro Tips

Use low heat to prevent the cream cheese from separating
Freshly grated Parmesan melts best
For extra richness, add 1 tbsp olive oil before serving

🥗 Serving Suggestions

Serve with:

Garlic bread or focaccia
Simple green salad with lemon vinaigrette
Roasted vegetables

OTHER RECIPES

A great Philadelphia Cream Cheese recipe to try !

Philadelphia Cream Cheese Ingredients

* 300 g (1/3 of 900-g pkg.) spaghettini pasta, uncooked
* 1-1/4 cups 25%-less-sodium chicken broth
* 1 Tbsp. flour
* 1/3 cup PHILADELPHIA Light Cream Cheese Spread
* 3 Tbsp. KRAFT 100% Light Parmesan Grated Cheese, divided
* 1/4 tsp. ground nutmeg
* 2 Tbsp. chopped fresh parsley

Philadelphia Cream Cheese Instructions
Cook pasta as directed on package.
Meanwhile, beat broth and flour in medium saucepan with whisk until well blended. Add Philadelphia cream cheese spread, 2 Tbsp. Parmesan and nutmeg; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
Drain pasta; toss with sauce in large bowl. Sprinkle with remaining Parmesan and parsley...and the Philadelphia Cream Cheese is ready to serve,..enjoy it !
philadelphia-pumpkin-swirl-cheesecake

VIDEO:

Easy PHILLY OREO Cheesecake

Easy PHILLY OREO Cheesecake

Ingredients

Crust:

24 OREO cookies
1/4 cup butter, melted

Filling:

3 packages (8 oz each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp vanilla extract
3 large eggs
12 OREO cookies, coarsely chopped

Optional Topping:

Additional crushed OREOs
Whipped cream

Instructions

Prepare the crust
- Heat oven to 350°F (175°C).
- Crush 24 OREO cookies (filling included) into fine crumbs.
- Mix crumbs with melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
Make the filling
- Beat PHILADELPHIA Cream Cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing on low speed just until blended.
- Fold in the chopped OREO cookies.
Assemble & bake
- Pour filling over the prepared crust.
- Bake 45–50 minutes, or until the center is almost set.
- Run a knife around the rim of the pan to loosen the cheesecake.
- Cool completely before removing the rim.
Chill
- Refrigerate 4 hours (overnight is best).
Garnish
- Add whipped cream or extra crushed OREOs on top if you like.

Tips

Use room-temperature cream cheese for a smoother filling.
Don’t overmix after adding eggs—prevents cracking.
For extra OREO flavor, add 8 more crushed OREOs into the crust.

OTHER RECIPES

...a great Philadelphia cream cheese recipe to try !

INGREDIENTS

* 24 OREO Cookies, divided
* 3 tablespoons butter, melted
* 3 (250 g) packages PHILADELPHIA Cream Cheese, softened
* 3/4 cup sugar
* 1 teaspoon vanilla
* 3 eggs

INSTRUCTIONS

1. Heat oven to 350 degrees F.

Place 16 of the cookies in resealable plastic bag.

Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl.

Add butter; mix well.

Press firmly onto bottom of 9-inch springform pan.
2. Beat Philadelphia cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

Add eggs, 1 at a time, beating just until blended after each addition.

Chop or crush remaining 8 cookies.

Gently stir half of the chopped cookies into cream cheese batter.

Pour over prepared crust; sprinkle with the remaining chopped cookies.
3. Bake 45 min. or until centre is almost set.

Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces.

Store leftover cheesecake in refrigerator. The Philadelphia cream cheese recipe is ready to serve...nice !
philadelphia-pumpkin-swirl-cheesecake.

VIDEO:

PHILLY Spicy Thai Soup

PHILADELPHIA Spicy Thai Soup

Ingredients

1 tbsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1–2 tbsp red curry paste (adjust to heat preference)
4 cups chicken broth
1 can (400 ml) coconut milk
1 cup PHILADELPHIA Cream Cheese (softened, cut into cubes)
1–2 tbsp fish sauce
1 tbsp brown sugar
1 cup cooked chicken, shredded (optional)
1 cup mushrooms, sliced
1 red bell pepper, thinly sliced
1 cup baby spinach or bok choy
Juice of 1 lime
Fresh cilantro, chopped
Chili flakes or sliced red chili (optional)
Salt to taste

Instructions

Sauté aromatics
Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook until fragrant and soft (about 3–4 minutes).
Add curry paste
Stir in red curry paste and cook another 1 minute to release the flavors.
Build the broth
Add chicken broth and coconut milk. Bring to a gentle simmer.
Add Philadelphia cream cheese
Add cubes of softened PHILADELPHIA Cream Cheese. Whisk until fully melted and the broth becomes creamy.
Season the soup
Stir in fish sauce and brown sugar. Taste and adjust seasoning.
Add vegetables & chicken
Add mushrooms and bell pepper; simmer 5–7 minutes until tender.
Add cooked chicken and spinach/bok choy and cook until wilted.
Finish
Remove from heat and add lime juice. Taste and add more lime, fish sauce, or curry paste if desired.
Serve
Ladle into bowls and top with cilantro, extra chili, or lime wedges.

Tips & Variations

Vegetarian option: Replace chicken broth with vegetable broth and omit chicken. Add tofu.
Thicker soup: Add extra PHILADELPHIA or reduce broth slightly.
More Thai flavor: Add 1–2 kaffir lime leaves or a splash of soy sauce.

OTHER RECIPES

A great PHILADELPHIA Cream Cheese recipe to try !

Ingredients

* 1/4 cup KRAFT Signature Asian Sesame Dressing
* 1 onion, chopped
* 1 teaspoon red curry paste
* 3 (10 ounce) cans 25%-less-sodium chicken broth
* 1 (2 pound) butternut squash, peeled, cubed
* 1/2 cup PHILADELPHIA Light Cream Cheese Spread
* 1/4 cup chopped cilantro

INSTRUCTIONS

1. Heat dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 minutes or until crisp-tender. Stir in curry paste. Gradually add broth, stirring until well blended.
2. Add squash. Bring to boil. Reduce heat to medium; cover. Simmer 15 minutes or until squash is tender, stirring occasionally.
3. Pour, in batches, into blender; cover. Blend until pureed. Return to saucepan. Add PHILADELPHIA cream cheese spread and cilantro; cook until PHILADELPHIA cream cheese is melted and mixture is well blended, stirring frequently with wire whisk. The PHILADELPHIA cream cheese recipe of Thai soup is ready to serve...enjoy the soup.!
easy-philly-oreo-cheesecake

VIDEO:

PHILADELPHIA Pumpkin Swirl Cheesecake

🎃 PHILADELPHIA PUMPKIN SWIRL CHEESECAKE

A buttery graham crust, velvety vanilla cheesecake base, and a spiced pumpkin swirl baked to perfection. Ideal for Thanksgiving or any fall dessert table.

🧈 INGREDIENTS

Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons melted butter
½ teaspoon cinnamon (optional)

Cheesecake Filling

3 (8 oz / 225 g) bricks PHILADELPHIA cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

Pumpkin Swirl Mixture

¾ cup canned pumpkin (not pumpkin pie filling)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 tablespoons sugar
1 tablespoon all-purpose flour
¼ cup sour cream (or heavy cream)

🧁 INSTRUCTIONS

1. Prepare the Crust

Heat oven to 325°F (160°C).
Combine graham crumbs, sugar, cinnamon, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then cool slightly.

2. Make the Cheesecake Filling

Beat PHILADELPHIA cream cheese until smooth and fluffy.
Add sugar and vanilla; beat again until creamy.
Add eggs one at a time, mixing on low just until blended—
do not overmix or the cheesecake can crack later.

Pour most of the batter over the crust, reserving about 1 cup for swirling.

3. Mix the Pumpkin Swirl

In a small bowl, stir together:

Pumpkin puree
Spices
Sugar
Flour
Sour cream (or heavy cream)

Add the reserved 1 cup of cheesecake batter and mix until smooth.

4. Create the Swirl

Spoon the pumpkin mixture over the plain cheesecake layer in several dollops.
Use a butter knife to gently swirl the pumpkin into the batter in circular motions.
Don’t over-swirl — you want clean orange and cream patches.

5. Bake the Cheesecake

Bake at 325°F (160°C) for 55–70 minutes, or until the center is slightly wobbly but set around the edges.
Turn off the oven, crack the door slightly, and let the cheesecake sit inside for 1 hour (prevents cracking).

6. Chill

Refrigerate for at least 4 hours, preferably overnight.

This step makes the cheesecake firm, creamy, and perfect for slicing.

🍰 SERVING

Serve chilled with:

Whipped cream
Caramel drizzle
Toasted pecans
Cinnamon on top

⭐ TIPS FOR A PERFECT SWIRL CHEESECAKE

Always start with softened PHILADELPHIA cream cheese.
Use low speed when adding eggs to avoid too much air.
Let the cheesecake cool gradually to prevent cracking.
Use a water bath for an ultra-smooth, crack-free result (optional).

🎃 VARIATIONS

Spiced Maple Pumpkin Swirl

Replace ¼ of the sugar with maple syrup and add extra cinnamon.

Gingersnap Crust

Use crushed gingersnaps instead of graham crackers for a stronger fall flavor.

Chocolate Pumpkin Swirl

Drizzle melted chocolate into the swirl before baking.

OTHER RECIPES

INGREDIENTS

* 18 PEEK FREANS Ginger Crisps, crushed
* 1/4 cup finely chopped pecans
* 1/4 cup butter, melted
* 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
* 3/4 cup sugar, divided
* 1 teaspoon vanilla
* 3 eggs
* 1 cup canned pumpkin
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 dash ground cloves

INSTRUCTIONS

1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
2. Beat philadelphia cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
3. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator. The Philadelphia cream cheese pumpkin swirl cheesecake is ready...nice ! Enjoy the cheesecake !
easy-philly-oreo-cheesecake.

VIDEO:

PHILADELPHIA Sundried Tomato and Garlic Dip

🧀 PHILADELPHIA SUNDRIED TOMATO & GARLIC DIP

Creamy, savory, slightly tangy, and bursting with Mediterranean flavor. Takes only 10 minutes to make.

🥣 INGREDIENTS

Base

1 (8 oz / 225 g) block PHILADELPHIA cream cheese, softened
½ cup sour cream or Greek yogurt
1 tbsp mayonnaise (optional, for extra creaminess)

Flavor Mix-ins

½ cup sundried tomatoes, finely chopped
(oil-packed sundried tomatoes taste best)
2–3 garlic cloves, minced or grated
2 tbsp olive oil (from the sundried tomato jar if possible)
2 tbsp grated Parmesan cheese
1–2 tbsp fresh basil or parsley, chopped
½–1 tsp dried Italian seasoning
Salt & black pepper, to taste

Optional Add-ons

A pinch of red pepper flakes
2 tbsp chopped green onions
1–2 tsp lemon juice
Extra sundried tomato pieces for topping

🧂 INSTRUCTIONS

1. Soften the Cream Cheese

Let the PHILADELPHIA cream cheese sit at room temperature for 15–20 minutes so it blends smoothly.

2. Mix the Creamy Base

In a medium bowl, add:

Cream cheese
Sour cream (or Greek yogurt)
Mayo (optional)

Beat with a spoon, spatula, or hand mixer until smooth and fluffy.

3. Add the Flavor Mix-ins

Stir in:

Chopped sundried tomatoes
Minced garlic
Olive oil
Parmesan
Basil or parsley
Italian seasoning
Salt & pepper

Mix until everything is evenly distributed.

4. Adjust to Taste

Add more garlic for stronger flavor.
Add more olive oil for a looser, creamier dip.
Add lemon juice if you want a slight tang.

5. Chill (Important!)

Refrigerate for 30–60 minutes.
The flavors blend and intensify during chilling.

6. Serve

Garnish with:

Extra chopped sundried tomatoes
A drizzle of olive oil
Fresh herbs
Cracked black pepper

Serve with:

Toasted baguette slices
Crackers
Chips
Pita bread
Fresh vegetables

Or use as a spread on:

Sandwiches
Wraps
Burgers
Grilled chicken

⭐ TIPS FOR BEST RESULTS

Oil-packed sundried tomatoes add deeper flavor.
If using dry-packed tomatoes, soak them in hot water for 10 mins.
For a smoother dip, pulse everything in a food processor.
Add crushed red pepper for a spicy kick.

-----------

OTHER RECIPES

INGREDIENTS

* 1 (250 g) tub PHILADELPHIA Cream Cheese Spread
* 1/2 cup MIRACLE WHIP Dressing
* 2 tablespoons finely chopped fresh chives
* 1 clove garlic, minced
* 1 teaspoon freshly ground black pepper
* 1/2 cup sundried tomatoes packed in oil, drained, chopped

INSTRUCTIONS

1. Mix all ingredients except tomatoes until well blended. Stir in tomatoes.
2. Serve with Christie Crackers and cut-up fresh vegetables.
The Philadelphia cream cheese recipe is ready to serve....!! Enjoy it ...
philadelphia-mediterranean-dip

VIDEO:

Classic PHILADELPHIA Cheesecake

Original PHILADELPHIA Cheesecake Recipe ~ STILL the Best!

This is the authentic Philadelphia Cream Cheese Cheesecake Recipe – my absolute favorite! It is prepared using Philadelphia cream cheese, sugar, butter, vanilla, and eggs, all nestled in a graham cracker crust, baked to achieve genuine flavor and texture.

There is certainly a place for no-bake cheesecakes in the culinary world, and we enjoy those as well. They are incredibly quick and simple to prepare. However, when you truly desire that classic cheesecake flavor and texture, the original Philly cheesecake is the way to go.

I genuinely prefer to utilize the traditional Philadelphia cheesecake recipe that we all cherish (and I am using it with permission). Nevertheless, this year I have another festive no-bake Eggnogg Cheesecake that I intend to create for Christmas Eve. Delicious!

Original PHILADELPHIA Classic Cheesecake Recipe

For the Crust:

1-1/2 cups graham cracker crumbs (or crushed chocolate cookies)
3 Tbsp. sugar
1/3 cup butter or margarine, melted

For the Filling:

4 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

How to Prepare the OG Philly Cheesecake:

HEAT the oven to 325°F.

MIX graham crumbs, 3 Tbsp. sugar, and butter. Press this mixture into the base of a 9-inch springform pan.

BEAT the cream cheese, 1 cup sugar, and vanilla with a mixer until well combined.

Incorporate the eggs, one at a time, mixing on low speed after each addition just until blended.

Pour the filling into the prepared crust.

BAKE for 55 minutes or until the center is nearly set. Loosen the cake from the rim of the pan; allow it to cool before removing the rim.

Refrigerate for 4 hours, then add toppings or savor it as it is!

Optional Cheesecake Toppings:

Chocolate
Caramel
Strawberries
The world’s finest cranberry blueberry sauce
Cherry pie filling
Espresso whipped cream
Nothing! It’s perfectly delightful on its own as well!

FAQs

Q: Can I use alternative ingredients for the cheesecake crust?

A: Absolutely! As long as the ingredient is a dry, moderately sweet cookie or cracker, it will work perfectly. Avoid cookies that contain filling. We have successfully used crushed chocolate cookies (without filling), crushed gingersnaps, crushed snickerdoodles, and crushed animal crackers (the ones with a hint of lemon). Oh my, that combination was delightful with fresh blueberries.

Q: Is it possible to use different brands of cream cheese?

A: Yes, indeed, but we consistently opt for the original brand. If you are confident that you have a generic or different brand that has a similar texture to Philadelphia, it will likely yield excellent results. Avoid substituting low-fat or Neufchatel cheese unless absolutely necessary or desired. While it may appear similar, the texture will be less rich and creamy, which is not our preference.

Q: What distinguishes mascarpone from cream cheese in a cheesecake?

A: The distinction between mascarpone and cream cheese is quite subtle. Mascarpone is an Italian variant of cream cheese that possesses a higher fat content compared to American cream cheese. Consequently, the cheesecake is slightly richer and creamier with a touch less tang.

OTHER RECIPES

A nice Philadelphia cream cheese recipe to try !

Ingredients

* 1-1/4 cups HONEY MAID Graham Crumbs

* 1/4 cup butter, melted

* 3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

* 3/4 cup sugar

* 1 tsp. vanilla

* 3 eggs

Instructions

Heat oven to 350°F. Mix crumbs and butter; press onto bottom of 9-inch springform pan. Beat Philadelphia cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 40 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. The Philadelphia cream cheese recipe cheesecake is ready to serve...nice cake to try !

Philadelphia sundried..

Classic PHILADELPHIA Cheesecake VIDEO :