Impossibly Easy Toffee Bar Cheesecake

Found on Betty Crocker

1/4	cup milk
2	teaspoons vanilla
2	eggs
3/4	cup packed brown sugar
1/4	cup Original Bisquick® mix
2	packages (8 oz each) cream cheese, cut into 16 pieces, softened
3	bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2	cup caramel topping 1Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. 2In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. 3Sprinkle candy over top; swirl gently with table knife to evenly distribute candy. 4Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour. 5Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.

Chocolate Torte

Found on Folgers

• Crisco® Original No-Stick Cooking Spray
• 1 cup heavy cream
• 2 cups (12 oz. pkg.) semi-sweet chocolate chips
• 1 tablespoon Folgers® Classic Instant Coffee Crystals
• 1/4 cup butter
• 3 tablespoons water
• 1 (15.5 oz.) package Pillsbury® Supreme Fudge Brownie Chocolate Chunk
• 2 large eggs
• 1 (8 oz.) package cream cheese, softened
• Whipped cream or vanilla ice cream

1. HEAT oven to 350°F. Spray 10 or 9-inch springform pan with no-stick cooking spray.
2. HEAT cream in medium saucepan over medium heat until very hot. DO NOT BOIL. Stir in chocolate chips until melted and smooth. Mixture will thicken as it cools.
3. COMBINE coffee crystals, butter and water in small saucepan. Heat over medium heat until butter is melted, stirring occasionally. Combine coffee mixture, brownie mix and 1 egg in large bowl. Mix well. Spread batter in prepared pan.
4. BEAT cream cheese in small bowl until light and fluffy. Beat in 1 egg until smooth. Add 1/2 cup chocolate mixture. Blend well. Spread evenly over brownie mixture in pan.
5. BAKE until center rises and surface appears dry. For 10-inch pan, bake 35 to 45 minutes. For 9-inch pan, bake 45 to 55 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Remove sides of pan. Cool 1 1/4 hours or until completely cooled.
6. PLACE torte on serving platter. Spread remaining chocolate mixture over top of torte, letting mixture run down sides. Refrigerate at least 1 hour or until chilled. Serve with whipped cream or vanilla ice cream, if desired. Store in refrigerator.
7. High Altitude: (Above 3500 Ft.)
8. ADD 3 tablespoons flour to dry brownie mix. Bake as directed above.

10-Minute Appetizer Spread

Found on Kraft

what you need

Take 1 pkg. (8 oz.) softened PHILADELPHIA Cream Cheese and 1/2 cup MIRACLE WHIP Dressing and mix & match your recipe from these options...

	topping options	cheese choices
	1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, 1 cup chopped tomatoes, 1 cup shredded lettuce	KRAFT Mexican Style Finely Shredded Four Cheese
	1 cup chopped tomatoes, 1 cup chopped cucumbers, 1/4 cup chopped black olives	ATHENOS Crumbled Feta Cheese with Garlic & Herb
	1/4 cup pesto, 1/4 cup chopped artichokes, 1 cup chopped roasted red peppers	KRAFT Finely Shredded Italian* Five Cheese Blend
	1/2 cup spaghetti or pizza sauce, 1/4 cup sliced pepperoni, 1/2 cup chopped green peppers	KRAFT Finely Shredded Italian* Five Cheese Blend

then follow our 3 simple steps:

MIX cream cheese and dressing until well blended. Spread onto dinner plate or serving platter.

LAYER toppings over cream cheese mixture.

SPRINKLE with 1 cup cheese.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. * Made with quality cheeses crafted in the USA.

kraft kitchens tips

VARIATION

Prepare as directed, using PHILADELPHIA Neufchatel Cheese and MIRACLE WHIP Light Dressing.

SERVING SUGGESTION

Serve with NABISCO Crackers and cut-up fresh vegetables.

 

OREO Cheesecake Bites

Found on Kraft

what you need

36 OREO Cookies, divided

1/2 cup  butter or margarine, divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup  sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 tsp.  vanilla

4 eggs

4 squares  BAKER'S Semi-Sweet Chocolate

make it

HEAT oven to 325°F.

LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

kraft kitchens tips

SIZE-WISE

Sweets can be part of a balanced diet but remember to keep tabs on portions.

HOW TO NEATLY CUT DESSERT BARS

When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.

HOW TO MAKE MESS-FREE COOKIE CRUMBS

Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.

Polka Dot Sandwich

Found on Kraft

what you need

2 slices whole wheat bread

2 Tbsp.  PHILADELPHIA Strawberry Cream Cheese Spread

9 slices banana (about 1/2 of medium banana)

1 Tbsp.  raisins

make it

SPREAD bread with cream cheese spread.

TOP 1 of the bread slices with bananas in three rows of three slices each. Sprinkle other bread slice with raisins; press gently into cream cheese to secure.

CLOSE sandwich to serve.

kraft kitchens tips

SIZE-WISE

You'll know it's a special occasion when you get to enjoy a serving of this colorful sandwich!

SUBSTITUTE

Prepare as directed, using PHILADELPHIA Cream Swirls - Brown Sugar 'N Cinnamon Spice Cream Cheese Spread.

VARIATION

Prepare as directed, using cinnamon-raisin bread and PHILADELPHIA Cream Cheese Spread.

Cheesy Cinnamon Toast Recipe for Picky Eaters

Found on Parenting

You will need:

¼ cup sugar
¼ teaspoon ground cinnamon
4 slices of white bread
¼ cup cream cheese (2 ounces)

Serves: 4 kids or 2 adults

Preheat the broiler. Line a rimmed baking sheet with aluminum foil.

In a small bowl, combine the sugar and cinnamon.

Spread each slice of toast with 1 tablespoon of the cream cheese and sprinkle with the cinnamon sugar. Transfer the toasts to the prepared baking sheet.

Broil, 4 inches from the heat, for 1 to 2 minutes, or until the cinnamon sugar is melted.

Recipe Courtesy of Ballantine Books, The Deen Bros Take It Easy
Buy the book for more delicious recipes

Rugelach

Found on Weelicious

(Makes 24 Cookies)
1/2 Cup Unsalted Butter, softened
4 Oz Cream Cheese, softened
1/2 Tsp Vanilla Extract
1 Cup All Purpose Flour
1 Large Egg whisked with 1 Tbsp of water
Filling choices:
1/4 Cup Apricot Preserves (2 Tbsp each round. I use low sugar preserves.)
1/2 Cup Walnuts, chopped & divided for each round
1/2 Cup Cranberries or Raisins, chopped & divided for each round
OR
1/4 Cup Raspberry or Strawberry preserves (I use low sugar preserves.)
1/2 Cup Mini Chocolate Chips, divided for each round






1. Place the first three ingredients in a food processor or standing mixer and mix until combined.
2. Slowly add the flour, little by little until just combined.
3. Divide the dough into 2 balls, wrap each with plastic wrap and refrigerate for 1 hour.
4. Preheat the oven to 350 degrees.
5. On a lightly floured surface, roll each dough ball into a 9 inch round and using a pizza cutter or knife, cut into 12 equal wedges (like a pizza pie).
6. Before separating the wedges evenly spread the round with 2 tbsp preserves.
7. Sprinkle 1/4 cup of each filling of your choice and press them down gently to adhere to the dough.
8. Starting with the wide end of each wedge, roll up into 24 cookies.
9. Place on a baking sheet with the tip pointing down and brush with egg wash.
10. Bake for 20-25 minutes or until golden.
11. Serve.

Banana Cream Cheese Sammie

Found on Weelicious

Banana Cream Cheese Sammie (Makes 2 Sandwiches)
4 Slices Whole Wheat Bread
1/4 Cup Cream Cheese, divided
1 Banana






1. Cut the banana in half for each sammie. Then cut each half into strips lengthwise (so the pieces are long and flat).
2. Spread 2 tbsp of cream cheese on one side of the bread and top with one half of the banana slices.
4. Place another piece of bread on top to make a sammie.
5. Repeat with the remainder of the ingredients to make the second sammie.
6. Serve.

Chocolate Cookie Cheesecake

Found on AllRecipes

Ingredients

• 2 cups chocolate sandwich cookie crumbs
• 2 tablespoons butter, melted
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 pounds cream cheese, softened
• 1 1/4 cups white sugar
• 1/3 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups chocolate sandwich cookie crumbs
• 16 ounces sour cream
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 1/2 cups semisweet chocolate chips
• 1 teaspoon vanilla extract

Directions

1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!