PHILADELPHIA CREAM CHEESE: November 2025

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

  1. 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.

  2. 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.

  3. 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.

  4. Chill

    • Refrigerate 4 hours (overnight is best).

  5. 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.

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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

  1. Sauté aromatics
    Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook until fragrant and soft (about 3–4 minutes).

  2. Add curry paste
    Stir in red curry paste and cook another 1 minute to release the flavors.

  3. Build the broth
    Add chicken broth and coconut milk. Bring to a gentle simmer.

  4. Add Philadelphia cream cheese
    Add cubes of softened PHILADELPHIA Cream Cheese. Whisk until fully melted and the broth becomes creamy.

  5. Season the soup
    Stir in fish sauce and brown sugar. Taste and adjust seasoning.

  6. 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.

  7. Finish
    Remove from heat and add lime juice. Taste and add more lime, fish sauce, or curry paste if desired.

  8. 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

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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

  1. Heat oven to 325°F (160°C).

  2. Combine graham crumbs, sugar, cinnamon, and melted butter.

  3. Press firmly into the bottom of a 9-inch springform pan.

  4. Bake for 8–10 minutes, then cool slightly.

2. Make the Cheesecake Filling

  1. Beat PHILADELPHIA cream cheese until smooth and fluffy.

  2. Add sugar and vanilla; beat again until creamy.

  3. 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

  1. Spoon the pumpkin mixture over the plain cheesecake layer in several dollops.

  2. 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.

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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.



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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

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