Philly Smore Cheesecake Food

PHILLY S'MORE CHEESECAKE

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Mix graham crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
• Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake. Refrigerate cheesecake 4 hours.
• Heat broiler. Microwave 1 cup marshmallows and milk in microwaveable bowl on HIGH 1 minute or until marshmallows are completely melted and mixture is well blended, stirring every 30 seconds. Spread onto cheesecake. Top with remaining marshmallows; broil, 6 inches from heat, 1 minute or until golden brown. Cool 10 minutes before removing rim of pan. Garnish with chocolate chips.

PHILLY CHEESE STEAK CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
• Dice the peppers and onions into bite-sized pieces. Mince the garlic.
• Add the ground beef to a skillet and cook over medium heat, crumbling as it cooks.
• When beef is broken apart, but still pink, add the peppers, onion, garlic, and seasoned salt. Continue cooking, stirring often, until beef is cooked through and vegetables have softened a bit.
• Drain grease from the skillet and pour mixture into the prepared baking dish.
• Tear the cheese into small pieces and place over the beef mixture.
• Add the eggs, cream, hot sauce, and Worcestershire sauce to a mixing bowl and whisk well to combine.
• Pour the egg mixture over the beef and place the dish in the oven. Bake for 35 minutes or until the eggs are set.
• Let sit 5 minutes before slicing and serving.

PHILLY CHEESE STEAK FROM PHILADELPHIA RECIPE BY TASTY

Steps:

• Slice the Italian roll 3 quarters of the way through so it can fold open.
• Cook the chip steak in a large skillet over medium-high heat. Stir while cooking to make sure the meat cooks on all sides.
• Place the open roll face down on top of the meat, then flip the whole thing over so the meat is inside.
• Add cheese whiz and grilled onions.
• Enjoy!

PHILADELPHIA® CLASSIC CHEESECAKE

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 "PHILLY" CHEESECAKE

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.

PHILLY CHEESESTEAK SLOPPY JOE

Steps:

• Heat the oil in a large skillet with a lid over medium-high heat. Add the ground beef and break it up with the back of a wooden spoon. Sprinkle the Worcestershire, granulated garlic, 1/2 teaspoon salt and some pepper over the beef. Cook, stirring and breaking the beef up frequently, until it is no longer pink and develops a deep brown crust, about 6 minutes. Add the onion and bell peppers. Add the butter and cook, stirring frequently, until the onions and peppers are softened and browning on the edges, about 5 minutes. There should also be browning forming on the bottom of the skillet. Pour the stock into the skillet, a little at a time, scraping up any browned bits. Bring everything to a simmer, reduce the heat to medium, cover and cook until the sauce reduces and thickens slightly, 6 to 8 minutes.
• Turn off the heat and lay the cheese slices directly onto the beef mixture in a single layer. Cover and let the cheese melt completely, about 1 minute. Stir the cheese to slightly incorporate. Scoop the meat and cheese onto the buns and top with banana peppers. Serve with fries.

EASY PHILADELPHIA S'MORES CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat first 3 ingredients with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
• Heat broiler just before serving cheesecake. Top cheesecake with marshmallows and graham pieces. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown.

"PHILLY CHEESESTEAK"

Steps:

• Combine the mustard and balsamic vinegar in a small bowl. Add the garlic and drizzle in olive oil while stirring. Season with salt and pepper, to taste.
• Put the steak in a resealable plastic bag. Pour in 3/4 of the marinade and seal the bag. (Reserve the remaining marinade for the bread.) Let the steak marinate at room temperature for at least 30 minutes.
• Put the peppers and onions on the grill. Coat the onions with BBQ sauce. Once the peppers and onions are charred, move them to the top rack to keep them warm.
• Remove the steak from the marinade and put on the grill. After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time, for medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes before slicing.
• Cut the bread lengthwise and toast on the grill.
• Brush the remaining reserved marinade on both sides of the bread. Arrange the steak on the bottom half of the bread, then cover with the peppers and onions. Top with the cheese and cover with the other half of the bread. Cut into 4 pieces and serve.

NEW YORK-STYLE PHILLY CHEESE STEAK

Steps:

• Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent. Set aside covered with foil to keep warm.
• Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times. Add the vinegars and pulse two to three times until just blended. Set aside.
• When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring, until just cooked through. Remove from the heat.
• Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.

THE PHILLY 3 STEP CHEESECAKE WITH VARIATIONS

Steps:

• Mix cream cheese, sugar, and vanilla until creamy.
• Blend in eggs.
• Pour into crust.
• Bake at 350 for 40 minutes.
• Cool, then refrigerate.
• Topping ideas: Cherry pie filling, Blueberry pie filling, Assorted fresh fruits, cut and lightly sugared, Sour cream--place under broiler till bubbly Hot fudge ice cream topping, Caramel ice cream topping.

PHILADELPHIA 3-STEP CHEESECAKE

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.

PHILADELPHIA 3-STEP CHEESECAKE

Steps:

• 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.

PHILADELPHIA 'FRUIT SMOOTHIE' NO-BAKE CHEESECAKE

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
• Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add berries; beat on low speed just until blended. Whisk in COOL WHIP. Pour over crust.
• Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.

SOUR CREAM & PHILLY CHEESECAKE

Steps:

• Mix crust ingredients thourghly and put on bottom and sides of a 10" spring form pan.
• Mix together the cream cheese& sugar until very light and fluffy Then add the egg*YOLKS* Vanilla, lemon juice, and flour.
• Then beat in the sour creme.
• Beat the egg WHITES until stiff and fold them into mixture above.
• BAKING INSTRUCTIONS- Pre-heat oven to 300 degrees- First hour- Place cake in oven and bake for one hour Second hour- Turn off oven& let cake sit in oven with the door closed.
• third hour- open door of oven and let the cake rest.
• After 3rd hour move to frig- Cake is best made the day before use, given enough time to chill and harden sufficently.

PHILLY CLASSIC NEW YORK CHEESECAKE

Steps:

• Preheat oven to 325.
• Mix crumbs, 3 tbs sugar and butter. Press firmly into bottom of 9" springform pan. Bake 10 minutes.
• Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream and mix well.
• Add eggs, 1 at a time, mixing on low until each is blended.
• Pour over crust.
• Bake for 65 minutes or until center is almost set.
• Loosen cake from rim and cool before removing rim.
• Refrigerate 4 hours or overnight.