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.

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 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.

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 :

Creamy PHILLY Pesto Chicken

This creamy chicken Philadelphia pasta with pesto is not only rich in flavor but also requires minimal effort and time. It is versatile and can be prepared in under 20 minutes, making it an ideal choice for a hassle-free weeknight dinner, utilizing just a few basic ingredients.

A close-up of Philadelphia chicken pasta, garnished with rocket and tomatoes.

Chicken Philly pesto pasta

This dish is a wonderfully creamy Philadelphia pasta, although it may shock an Italian (as Italians typically do not combine chicken with pasta). Nevertheless, I will continue to prepare it, as I thoroughly enjoy this chicken and Philadelphia pasta.

Originally, my chicken coleslaw salad was intended to utilize an excess of turkey, but it is equally delightful when made with chicken. This traditional, mildly spiced salad blends British and Indian flavors; coronation chicken remains a timeless favorite.

Here is a collection of my preferred recipes for leftover roast chicken, perfect for quick, easy, and delicious midweek meals and beyond!

For me, it represents the ultimate comfort food after a long day at work. I find it incredibly quick and simple to prepare, making it an excellent way to serve a tasty meal that cooks in mere minutes. It becomes even faster if you use leftover roast chicken from Sunday’s dinner.

Like many of my favorite recipes, there are countless variations you can try with different vegetables. My best advice for incorporating green vegetables is to add them to the pasta pot towards the end of the cooking time and cook them alongside the pasta, ensuring they remain vibrant and fresh, while also reducing the amount of washing up!

How to prepare chicken Philly pesto pasta

A top-down collage of six images illustrating step-by-step instructions for preparation.

Begin by measuring and preparing the ingredients – dice the chicken and grate the cheese. I always find that taking a few minutes to measure everything in advance saves a significant amount of time later. It greatly reduces the likelihood of omitting an essential ingredient. Additionally, I often find myself cooking too much pasta. By measuring out portions, this issue is completely resolved!

Step two – Heat a small frying pan and pour in a generous amount of olive oil, then add the diced chicken breast. Cook the chicken for 5 minutes, turning the pieces frequently to prevent burning. If the chicken is not browning, incorporate a teaspoon of butter into the frying pan to assist with the cooking.

(If you are utilizing leftover roast chicken, simply fry it for a minute to warm it up.)

Step three – Once the chicken is thoroughly cooked and has developed some color, add one heaped tablespoon each of Philadelphia cream cheese and pesto. Mix these ingredients together with the chicken.

Scoop out an espresso cup of pasta water (approximately 75 ml). Incorporate the pasta water into the chicken mixture, along with half of the grated cheese, to create a sauce. The addition of pasta water to sauces results in a delectably smooth, velvety texture that evenly coats the pasta without the need for excessive butter or oil!

Step four – As the pasta nears completion, add the peas to the pan to cook.

Making Philadelphia chicken pasta – the finished dish is ready to serve.

Step five – Drain the pasta and peas, then combine them with the sauce. Stir thoroughly and serve immediately, garnished with the remaining cheese.

Hints, tips and variations for Philly Pesto Chicken Pasta

This dish is incredibly forgiving, so feel free to use what you have on hand!

Utilize any pasta shapes available. Due to the chunks of chicken, short pasta shapes are more suitable than spaghetti or other noodles.

Employ leftover roast chicken or turkey – just heat it through for a minute in the frying pan.

Incorporate some chopped bacon and fry it alongside the chicken.

Opt for red pesto for a vibrant twist.

Substitute the peas with sweetcorn, or use a combination of both.

Add extra vegetables with our helpful suggestions for enhancing pasta dishes.

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Notes

Hints, tips, and variations for Philly Pesto Chicken Pasta

This dish is incredibly forgiving, so feel free to use what you have on hand!

You can use any pasta shapes available. Due to the chunks of chicken, shorter pasta shapes are preferable to spaghetti or other long noodles.

Utilize leftover roast chicken or turkey – simply heat it in the frying pan for a minute.

Incorporate some chopped bacon and fry it alongside the chicken.

Consider using red pesto for a vibrant twist.

Replace the peas with sweetcorn, or combine both.

Enhance your dish with additional vegetables by following our useful tips for incorporating extra veggies into pasta recipes.

• Please be aware that the nutritional information provided below is approximate and intended as a guideline only.

• Unless specified otherwise, cup conversions have been performed using an online tool. For precise measurements, please consult your preferred conversion tool. We suggest investing in affordable digital kitchen scales.

Philadelphia Cream Cheese Ingredients

* 1 tsp. oil

* 4 small boneless skinless chicken breasts (1 lb./450 g)

* 1/4 cup PHILADELPHIA Cream Cheese Spread

* 1/3 cup 25%-less-sodium chicken broth

* 2 Tbsp. pesto

Philadelphia Cream Cheese Instructions

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 min. on each side or until done (170ºF). Transfer to plate; cover to keep warm. Add cream cheese spread to skillet; cook on medium heat 5 min. or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 min. or until sauce is thickened and well blended. Pour over chicken..enjoy Creamy PHILLY Pesto Chicken !

Creamy PHILLY Pesto Chicken Video :

Marinated PHILLY Cheese Squares

Philadelphia Cream Cheese Ingredients

* 1 (250 g) package PHILADELPHIA Brick Cream Cheese

* 1/2 cup KRAFT Extra Virgin Olive Oil Fig Balsamic Vinaigrette Dressing

* 2 tablespoons chopped fresh parsley

* 1 tablespoon finely chopped red onions

* 1 teaspoon lime zest

* 1/2 teaspoon cracked black pepper

Philadelphia Cream Cheese Instructions

1. Cut cream cheese into 32 pieces; place in shallow dish.

2. Mix remaining ingredients.

3. Pour dressing mixture over cream cheese. Refrigerate 1 hour.Cool. Enjoy the Marinated PHILLY Cheese Squares recipes !!!

Marinated PHILLY Cheese Squares Video :

PHILADELPHIA Vanilla Mousse Cheesecake

PHILADELPHIA Ingredients

40 NILLA Wafers, crushed
3 tablespoons butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
4 teaspoons vanilla, divided
3 eggs
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

PHILADELPHIA Directions

Heat oven to 325 degrees F.
Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. 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 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

PHILADELPHIA Vanilla Mousse Cheesecake Video :

Beetroot Relish and Dukkah

Beetroot Relish and Dukkah

PHILADELPHIA INGREDIENTS

100g PHILADELPHIA Original Block Cream Cheese
1 cup beetroot relish
1/4 cup chopped mint
1/4 cup dukkah
Pita crisps or crackers for serving
Antipasto, for serving, if desired

PHILADELPHIA METHOD

ARRANGE the PHILLY onto a serving platter then drizzle over the beetroot relish. Top with the chopped mint then sprinkle over the dukkah. Serve with pita crisps, crackers and antipasto. Serve Immediately. Enjoy the Beetroot Relish and Dukkah !

Beetroot Relish and Dukkah Video :