Philadelphia Cream Cheese Cookie Food

PHILADELPHIA SUGAR COOKIE CUTOUTS

Steps:

• Beat cream cheese and butter in large bowl with mixer until blended. Add granulated sugar and vanilla; mix well. Gradually add flour, beating well after each addition. Refrigerate several hours or until chilled.
• Heat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut into desired shapes with 3- to 4-inch cookie cutters; sprinkle with colored sugar. Place, 2 inches apart, on baking sheets.
• Bake 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

CREAM CHEESE COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
• Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
• Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
• Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
• When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.

PHILADELPHIA CREAM CHEESE SUGAR COOKIES

Steps:

• PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
• Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.

PHILADELPHIA 3-STEP COOKIES & CREAM CHEESECAKE

Steps:

• Heat oven to 325°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup cookies.
• Pour into crust; sprinkle with remaining cookies.
• Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

PHILADELPHIA 3-STEP CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1/2 cup of the dough; drop by teaspoonfuls into batter. Stir gently until well blended.
• Pour into crust. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

CREAM CHEESE COOKIES

Steps:

• Preheat oven to 325 degrees F Lightly grease cookie sheets.
• In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
• Beat in egg yolk and vanilla.
• Stir in flour until well blended.
• Drop dough by spoonfuls onto cookie sheet (or use a cookie press). If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center.
• Bake for 15 minutes in preheated oven.
• Cookies should be pale.

PHILADELPHIA OREO CHEESECAKE

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.

PHILADELPHIA® SNOWMEN COOKIES

Steps:

• Preheat oven to 325°F. Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well.
• Shape dough into equal number of 1/2-inch and 1-inch diameter balls. (You should have about 44 of each size ball.) Using 1 small and 1 large ball for each snowman, place balls, slightly overlapping, on ungreased baking sheet. Flatten to 1/4-inch thickness with bottom of glass dipped in additional flour. Repeat with remaining dough.
• Bake 19 to 21 minutes or until lightly browned. Cool on wire rack. Sprinkle each snowman with sifted powdered sugar, if desired.

PHILADELPHIA CREAM CHEESECAKE

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.

ORIGINAL PHILADELPHIA CREAM CHEESE CAKE

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.