Cappuccino Chocolate-Swirl Cheesecake Bars
what you need
24 Oreo Cookies, finely crushed (about 2 cups) 3 Tbsp. butter, melted 1 Tbsp. Maxwell House Instant Coffee Original Roast 1/4 tsp. ground cinnamon 1/4 cup boiling water 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 1 cup sugar 1 cup sour cream 4 eggs 2 squares Baker's Premium 70% Cacao Dark Chocolate, melted, cooled
make it
1. 2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended. 3. 4. Remove 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Dulce de Leche Cheesecake
what you need
1 can (300 mL) sweetened condensed milk 1-1/4 cups Honey Maid Graham Crumbs 1/4 cup butter, melted 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 1/2 cup sugar 3 eggs
make it
1. Pour condensed milk into 9-inch pie plate; cover with foil. Place in shallow pan filled with boiling water to 1-inch depth. Bake 1 hour. Remove pie plate from water bath. Beat milk with whisk until smooth. Cool 1 hour. Remove 1/2 cup sauce; refrigerate remaining sauce for later use. 2. Heat oven to 350F. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until well blended. Add 1/2 cup sauce; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. 3. 4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Pour remaining sauce into microwaveable bowl when ready to serve cheesecake. Microwave on HIGH 15 sec. or until warmed; stir. Drizzle over cheesecake.
Caramel-Praline Cheesecake
what you need
1-1/4 cups Honey Maid Graham Crumbs 1/4 cup butter, melted 1 pkg. (269 g) Kraft Caramels, divided 1/4 cup milk, divided 1 cup chopped pecans, divided 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 3/4 cup sugar 1 tsp. vanilla 3 eggs
make it
1. 2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan lined with parchment paper. Reserve 4 caramels, 1 Tbsp. milk and 1/4 cup nuts for later use. Microwave remaining caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Stir until caramels are completely melted and mixture is well blended. Stir in remaining nuts; pour over crust. 3. 4. 5. Beat cream cheese, 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 caramel mixture. Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Microwave reserved caramels and milk in microwaveable bowl on HIGH 30 sec.; stir until smooth. Drizzle over cheesecake; top with reserved nuts.
PHILADELPHIA OREO No-Bake Cheesecake
what you need
45 Oreo Cookies, divided 1/4 cup non-hydrogenated margarine, melted 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 1/2 cup sugar 1 tsp. vanilla 3 cups thawed Cool Whip Whipped Topping
make it
1. 2. 3. Line 13x9-inch pan with foil, with ends of foil extending over sides. Coarsely chop 15 cookies; set aside. Finely crush remaining cookies; mix with margarine. Press onto bottom of prepared pan. Refrigerate while preparing filling. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Whisk in Cool Whip and chopped cookies. Spoon over crust. Refrigerate 4 hours or until set.
Golden Caramel Cheesecake Bars
what you need
24 Golden Oreo Cookies, divided 2 Tbsp. butter, melted 25 Kraft Caramels 1 Tbsp. water 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 1 jar (198 g) Jet-Puffed Marshmallow Creme 1 egg
make it
1.
Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Process 14 cookies in food processor until finely crushed; mix with butter. Press onto bottom of prepared pan. Bake 10 min. or until golden brown. Cool 10 min.
2. 3. 4.
Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Coarsely chop remaining cookies. Beat cream cheese and marshmallow creme in large bowl with mixer until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of caramel over batter; swirl gently with knife. Bake 20 to 25 min. or until centre is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.
WALNUT LOVERS BROWNIES
Topping 3/4 cup packed brown sugar 1/4 cup butter or margarine 2 tablespoons Gold Medal all-purpose flour 1 teaspoon vanilla 1 egg 4 cups chopped walnuts Brownies 3/4 cup butter or margarine 4 oz unsweetened baking chocolate 2 cups granulated sugar 1 cup Gold Medal all-purpose flour 1 teaspoon vanilla 4 eggs
1Heat oven to 350F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In 2-quart saucepan, heat brown sugar and 1/4 cup butter over low heat, stirring occasionally, until butter is melted; cool slightly. Stir in 2 tablespoons flour, 1 teaspoon vanilla and 1 egg until blended. Stir in walnuts; set aside. 2In 3-quart saucepan, melt 3/4 cup butter and the chocolate over low heat, stirring constantly. Cool slightly. Stir in granulated sugar, 1 cup flour, 1 teaspoon vanilla and 4 eggs. In pan, spread batter evenly. Spoon topping evenly over batter.
3Bake 45 minutes (do not overbake). Cool completely in pan on cooling rack. For brownies, cut into 8 rows by 4 rows.
BLUEBERRY CHEESECAKE
what you need
1/2 cup butter, melted 2 cups Honey Maid Graham Crumbs 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 3/4 cup sugar 2 large eggs 1 tsp. vanilla 1 jar (250 mL) Kraft Pure Blueberry Jam 1 cup blueberries
make it
1. 2. 3. Preheat oven to 350F. Pour melted butter into 13x9-inch baking pan. Sprinkle crumbs over butter; mix well. Press firmly and evenly onto bottom of pan. Beat cream cheese until smooth. Add sugar, eggs and vanilla, beating until well blended; set aside. Stir jam in jar until softened. Spread jam evenly over crust; sprinkle with blueberries. Top with cream cheese mixture. Bake 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Refrigerate leftover bars for up to 3 days.
