PHILADELPHIA Pumpkin Swirl Cheesecake

PHILADELPHIA Pumpkin Swirl Cheesecake

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.

Easy PHILLY OREO Cheesecake

Easy PHILLY OREO Cheesecake ...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.

PHILADELPHIA Mediterranean Dip

PHILADELPHIA Mediterranean Dip ...a great Philadelphia cream cheese recipe to try !

INGREDIENTS

* 1 (250 g) tub PHILADELPHIA Herb & Garlic Light Cream Cheese Spread
* 2 tablespoons fat-free sour cream
* 1/2 cup oil-packed sun-dried tomatoes, drained, finely chopped
* 1/2 cup chopped black olives
* 1/4 cup finely chopped red onions

DIRECTIONS

1. Mix cream cheese spread and sour cream in medium bowl until well blended.
2. Add remaining ingredients; mix well.
3. Serve with assorted Christie Crackers or cut-up fresh vegetables.
The Philadelphia cream cheese recipe is ready to serve....enjoy !
philadelphia-pumpkin-swirl-cheesecake