www.kraftrecipes.com/recipes/oreo-cheesecake-bites-112393...

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.

www.kraftrecipes.com/recipes/paula-deens-easy-cheesecake-...

What You Need

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

1 cup granulated sugar

1 tsp. butter extract

2 eggs

12 vanilla wafers

1 cup seedless raspberry jam

1 pt. fresh raspberries

2 Tbsp. powdered sugar for dusting

Make It

HEAT oven to 350°F.

PLACE a paper cupcake liner in each of 12 muffin cups.

BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.

PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.

ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar.

www.kraftrecipes.com/recipes/white-chocolate-cherry-pecan...

What You Need

1 cup PLANTERS Pecan Halves, toasted, divided

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup sugar

1/4 cup (1/2 stick) margarine or butter, melted

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

1 can (14 oz.) sweetened condensed milk

1 pkg. (6 oz.) BAKER'S White Chocolate, melted

2 tsp. vanilla, divided

4 eggs

1 can (21 oz.) cherry pie filling

1 cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

MIX pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans. Cut into wedges to serve. Store leftover cheesecake in refrigerator.

www.kraftrecipes.com/recipes/philadelphia-triple-chocolat...

What You Need

24 OREO Cookies, crushed (about 2 cups)

2 Tbsp. butter or margarine, melted

1 pkg. (6 squares) BAKER'S White Chocolate, divided

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

1 cup sugar, divided

1/2 tsp. vanilla

3 eggs

3 squares BAKER'S Semi-Sweet Chocolate, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

HEAT oven to 325ºF.

MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 white chocolate squares as directed on package; cool slightly.

BEAT 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 semi-sweet chocolate squares; cool.

BEAT remaining cream cheese and sugar in large bowl until well blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Garnish with chocolate curls from remaining white and semi-sweet chocolates.

www.kraftrecipes.com/recipes/german-chocolate-cheesecake-...

What You Need

1 cup finely crushed FAMOUS Chocolate Wafers

1 cup sugar, divided

3 Tbsp. butter or margarine, melted

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

1/4 cup flour

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted

2-1/2 tsp. vanilla, divided

4 eggs, divided

1/3 cup canned evaporated milk

1/4 cup (1/2 stick) butter or margarine

1/2 cup BAKER'S ANGEL FLAKE Coconut

1/2 cup PLANTERS Chopped Pecans

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix chocolate wafer crumbs, 2 Tbsp. of the sugar and 3 Tbsp. butter; press firmly onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1/2 cup of the sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add chocolate and 2 tsp. of the vanilla; mix well. Add 3 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

PLACE milk, remaining sugar, the 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Store leftover cheesecake in refrigerator.

This easy lemon cheesecake recipe is just one of the latest dessert recipes posted by your fellow bakers at The Cake Recipe www.thecakerecipe.co.uk.

www.kraftrecipes.com/recipes/ultimate-turtle-cheesecake-5...

What You Need

24 OREO Cookies, finely crushed (about 2 cups)

6 Tbsp. butter or margarine, melted

1 pkg. (14 oz.) KRAFT Caramels

1/2 cup milk

1 cup chopped PLANTERS Pecans

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

3/4 cup sugar

1 Tbsp. vanilla

3 eggs

2 squares BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 325°F.

MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

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 layer in crust.

BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

www.kraftrecipes.com/recipes/lemon-meringue-cheesecake-11...

What You Need

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup (1/2 stick) butter, melted

1-3/4 cups sugar, divided

3 lemons

4 eggs, divided

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

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 tsp. cream of tartar

Make It

HEAT oven to 325ºF.

MIX crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Grate zest from 1 lemon, then squeeze 1/2 cup juice from all lemons. Separate 3 eggs.

BEAT cream cheese and 1 cup of the remaining sugar in large bowl with mixer until well blended. Add sour cream and lemon juice; mix well. Add 1 whole egg and 3 yolks, 1 at a time, mixing on low speed after each addition just until blended. Stir in zest. Pour over crust.

BAKE 1 hour 10 min. or until center is set; remove from oven. Increase oven temperature to 400ºF.

BEAT egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form; spoon onto cheesecake. Spread to completely cover top. Bake 8 to 10 min. or until golden brown. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

www.kraftrecipes.com/recipes/philadelphia-caramel-nut-che...

What You Need

2 cups HONEY MAID Graham Cracker Crumbs

1 cup PLANTERS COCKTAIL Peanuts, chopped, divided

1-1/4 cups sugar, divided

6 Tbsp. butter or margarine, melted

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

2 tsp. vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

1/4 cup caramel ice cream topping

Make It

HEAT oven to 350ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of pan. Bake 10 min.

MEANWHILE, beat cream cheese, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.

BAKE 35 min. or until center is almost set; cool completely. Refrigerate 4 hours. Top with remaining nuts and caramel topping. Use foil handles to lift cheesecake from pan before cutting to serve.

This is an easy recipe for a rich and creamy baked cheesecake that makes a great dinner party dessert .

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www.kraftrecipes.com/recipes/dulce-de-leche-cheesecake-10...

What You Need

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup (1/2 stick) butter, melted

1-3/4 cups sugar, divided

3 lemons

4 eggs, divided

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

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 tsp. cream of tartar

Make It

HEAT oven to 325ºF.

MIX crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Grate zest from 1 lemon, then squeeze 1/2 cup juice from all lemons. Separate 3 eggs.

BEAT cream cheese and 1 cup of the remaining sugar in large bowl with mixer until well blended. Add sour cream and lemon juice; mix well. Add 1 whole egg and 3 yolks, 1 at a time, mixing on low speed after each addition just until blended. Stir in zest. Pour over crust.

BAKE 1 hour 10 min. or until center is set; remove from oven. Increase oven temperature to 400ºF.

BEAT egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form; spoon onto cheesecake. Spread to completely cover top. Bake 8 to 10 min. or until golden brown. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

No Bake No Fail Lemon Cheesecake