PHILADELPHIA CREAM CHEESE POUND CAKE
Steps:
- Beat cream cheese, butter, margarine, sugar and eggs until creamy. Then add flour, vanilla and baking soda. Beat until batter is creamy.
- Pour into a Bundt pan.
- Cook for 1 hour and 15 minutes at 350 degrees F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PHILADELPHIA CREAM CHEESECAKE
Make and share this Philadelphia Cream Cheesecake recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Mix cream cheese, sugar and vanilla with mixer on medium until well blended. Add eggs. Mix until blended.
- Spray 9 inch pie plate w/ cooking spray. Sprinkle bottom w/ crumbs. Pour in cream cheese mixture.
- Bake for 45 minutes. To reduce cracking, place cookie sheet of water in oven with cheesecake while baking.
- Cool thoroughly. Refrigerate 3 hours.
Nutrition Facts : Calories 413.2, Fat 31.9, SaturatedFat 19.3, Cholesterol 172.9, Sodium 299.2, Carbohydrate 23.9, Fiber 0.1, Sugar 20.2, Protein 9
PHILADELPHIA CLASSIC CHEESECAKE
Watch our video to learn how to make this delicious PHILADELPHIA Classic Cheesecake.Prepare this rich, creamy PHILADELPHIA Classic Cheesecake today!
Provided by My Food and Family
Categories Recipes
Time 5h45m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
PHILADELPHIA 3-STEP CHEESECAKE
Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
PHILADELPHIA® CLASSIC CHEESECAKE
When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
- Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
ORIGINAL NEW YORK CHEESECAKE
I love cheesecake and make many different varieties, but this is my basic go to recipe. There are many variations around but this is the one I like best. Always, KISS THE COOK!
Provided by KISS THE COOK
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Bring all ingredients to room temperature (this helps to prevent cracking).
- MIX crumbs, 3 tablespoons sugar and butter;.
- press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!).
- Bake at 325°F for 10 minutes.
- MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
- Blend in sour cream. mix well
- Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
- Pour over crust.
- Run a knife through to remove any air bubbles.
- BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 °F for a silver springform pan 300 °F if using a dark nonstick pan
- Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
- Run knife around rim of pan to loosen cake;.
- Remove rim of pan.
- Refrigerate 4 hours or overnight. (This is a must!).
- Top with cherry pie filling and garnish, if desired.
- Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking.
- Variation #2 Cook above recipe and add 10 minutes before bake time ends. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. When serving, top with mixed berries!
- Variation #3 Before serving, melt caramels in the microwave until smooth, stir in chopped pecans in desired and spoon on top of each slice.
- Variation #4 Before serving, Crush us peanut butter cups press lightly into top of cheescake and drizzle with chocolate syrup.
- Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate. Refrigerate for chocolate to harden.
Nutrition Facts : Calories 537.3, Fat 42.2, SaturatedFat 25.7, Cholesterol 190.5, Sodium 376.1, Carbohydrate 30.3, Fiber 0.2, Sugar 22.5, Protein 10.6
CLASSIC CHEESECAKE
This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake.
Provided by Food Network Kitchen
Categories dessert
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
- For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
- Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
- For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
- Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
- Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.
PHILADELPHIA CREAM CHEESE POUND CAKE
Make and share this Philadelphia Cream Cheese Pound Cake recipe from Food.com.
Provided by Mom2BreBre
Categories Dessert
Time 1h50m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Note: 3 sticks of butter equal 3/4 lb.
- All ingredients (including eggs and cream cheese) must be at room temperature.
- Cream butter well, add cream cheese.
- Mix thoroughly.
- Gradually add sugar.
- Add eggs, one at a time.
- Add flour gradually, then add vanilla flavor.
- Place cake in tube pan in COLD oven.
- Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven].
- Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).
ORIGINAL "PHILLY" CHEESECAKE
Make and share this Original "Philly" Cheesecake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cheesecake
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
- Bake at 325 degrees F., 10minutes.
- Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended.
- Add egg yolks, one at a time, mixing well after each addition.
- Beat egg whites until stiff peaks form; fold into cream cheese mixture.
- Pour over crust.
- Bake at 300 degrees F., 45 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Top with cherry pie filling or fresh fruit, if desired.
Nutrition Facts : Calories 381.6, Fat 29, SaturatedFat 14.5, Cholesterol 130.8, Sodium 320.3, Carbohydrate 25, Fiber 0.3, Sugar 20.1, Protein 6.6
ORIGINAL PHILADELPHIA CREAM CHEESE CAKE
Make and share this Original Philadelphia Cream Cheese Cake recipe from Food.com.
Provided by ljh237
Categories Dessert
Time 1h10m
Yield 1 cheesecake, 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix crust ingredients well. Line the bottom of a 9" or 10" springform pan and press down.
- Mix filling ingredients together and pour on top of the graham cracker crust.
- Bake for 20 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.
- Reset oven to 400 degrees.
- Mix topping ingredients together and gently pour or spoon over cooled cheese mixture. Bake for 10 minutes.
- Refrigerate a minimum of 6 hours or overnight.
PHILADELPHIA OREO CHEESECAKE
I found this recipe on the box of Philadelphia Cream Cheese... If you love Oreos and cheesecake, then this is for you.... Preparation time doesn't include chilling.
Provided by gertc96
Categories Cheesecake
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
- Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground.
- Add butter, mix well.
- Press Oreo and butter mixture firmly onto bottom of pan.
- Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Add sour cream; mix well.
- Add eggs, one at a time, beating until blended after each addition.
- Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
- Pour batter over cookie crust and top with remaining chopped cookies.
- Bake 45 minute or until center is almost set.
- Cool for 4 hours in refrigerator or overnight.
- Gently lift cheesecake from pan using the foil handles.
- Cut into 16 pieces and enjoy.
- Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 471.4, Fat 33, SaturatedFat 17.7, Cholesterol 129.2, Sodium 368.6, Carbohydrate 37.8, Fiber 0.9, Sugar 25.8, Protein 8.1
PHILADELPHIA CLASSIC CHEESECAKE
The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.
Provided by The Kraft Heinz Company
Categories Dessert Cake Cheesecake Bake
Yield Makes 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake until center is almost set, about 55 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Recipe is courtesy of The Kraft Heinz Company.
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