OREO CHEESECAKE KRAFT RECIPES
OUR BEST CHEESECAKE RECIPE | ALLRECIPES
Not only is this our best cheesecake—a rich, creamy, cherry-topped showstopper—it's also one of the easiest to make!
Provided by Philadelphia
Categories Cheesecake
Total Time 6 hours 25 minutes
Prep Time 15 minutes
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, CarbohydrateContent 36.2 g, CholesterolContent 97.9 mg, FatContent 20.6 g, FiberContent 0.2 g, ProteinContent 5 g, SaturatedFatContent 11.1 g, SodiumContent 277.1 mg, SugarContent 18 g
CRACK CHICKEN – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 - 6 servings
Number Of Ingredients 7
Steps:
- Pour water in the Instant Pot.
- Place chicken and cream cheese in an even layer and sprinkle ranch seasoning over the top.
- Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
- When the time is up, quick-release the remaining pressure.
- Carefully remove the chicken and shred.
- Using the display panel select CANCEL and then SAUTE . Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces.
- Return chicken to pot along with cheddar cheese. Mix thoroughly and then turn the pot off.
- Sprinkle with bacon and green onions and serve.
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Calories 111 calories per serving
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When Interstate Brands started the Dolly Madison line of baked goods that has today become the convenience store leader, it was known as Interstate Bakeries. Roy Nafziger started the bakery in 1927, and he could only have dreamed that one day his company would ring up more than one billion dollars in sales. One item that contributes to those impressive sales figures are these little brown sugar/cinnamon-topped cakes, which have become a popular addition to the Dolly Madison line of baked goods since the late eighties. We can easily create a low-fat home clone of the real thing with only seven ingredients, thanks to white cake mix that can be found in practically all stores. Notice that the cake mix is not a reduced-fat variety. That's not necessary for the recipe to produce little cakes that taste just like the real thing, but still have less than one-third the fat. And even though the original is sort of square-shaped, we'll use a couple of 12-cup muffin pans to simplify the process. The shape will be different, but the flavor will be right on.
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