PHILADELPHIA CREAM CHEESE PIES RECIPES RECIPES

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PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE RECIP…



PHILADELPHIA Double-Chocolate Cheesecake Recip… image

Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.

Provided by Philadelphia

Categories     PHILADELPHIA Cream Cheese

Total Time 5 hours 5 minutes

Prep Time 20 minutes

Yield 16 servings

Number Of Ingredients 9

24 each OREO Cookies, crushed
¼ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
4 large eggs eggs
½ cup blueberries

Steps:

  • Heat oven to 325 degrees F.
  • Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
  • Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
  • Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
  • Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Nutrition Facts : Calories 412.2 calories, CarbohydrateContent 37.3 g, CholesterolContent 117.4 mg, FatContent 28.5 g, FiberContent 1.6 g, ProteinContent 6.9 g, SaturatedFatContent 14.5 g, SodiumContent 373.8 mg, SugarContent 26.7 g

PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE - MY FO…



PHILADELPHIA No-Bake Pumpkin Cheesecake - My Fo… image

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

Provided by My Food and Family

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 8 servings

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until firm.
  • Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 340, FatContent 21 g, SaturatedFatContent 12 g, TransFatContent 0.5 g, CholesterolContent 30 mg, SodiumContent 240 mg, CarbohydrateContent 0 g, FiberContent 1 g, SugarContent 0 g, ProteinContent 3 g

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