Colossal Cookbook

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THE FOLLOWING ARE RECIPES FROM THE PHILADELPHIA CREAM CHEESE COOKBOOK-CHEESCAKES. SO, STOP COUNTING CALORIES AND ENJOY THEM!! ***************************************************************** ***************************************************************** BANANA NUT CHEESECAKE 1 cup chocolate wafer crumbs 1/4 cup margarine, melted Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. 2 8-ounce packages cream cheese, softened 1/2 cup sugar 1/2 cup mashed ripe banana 2 eggs 1/4 cup chopped walnuts Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts; pour over crust. Bake at 350, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 1/3 cup milk chocolate pieces 1 Tbsp. Margarine 2 tsp. cold water Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. ***************************************************************** NORTHWEST CHEESECAKE SUPREME 1 cup graham cracker crumbs 3 Tbsp. sugar 3 Tbsp. margarine, melted Combine crumbs, sugar and margarine, press onto bottom of 9- inch springform pan. Bake at 325, 10 minutes. 4 8-ounce packages cream cheese, softened 1 cup sugar 3 Tbsp. flour 4 eggs 1 cup sour cream 1 Tbsp. vanilla 1 21-ounce can cherry pie filling Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 1 hour. Loosen cake form rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. ***************************************************************** ORANGE-BUTTERSCOTCH CHEESECAKE 1 1/4 cups old fashioned or quick oats, uncooked 1/4 cup packed brown sugar 2 Tbsp. flour 1/4 cup margarine, melted Combine oats, brown sugar, flour and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 15 minutes. 3 8-ounce packages cream cheese, softened 3/4 cup granulated sugar 2 tsps. grated orange peel 1 tsp. vanilla 4 eggs Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325, 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 1/2 cup packed brown sugar 1/3 cup light corn syrup 1/4 cup margarine, melted 1 tsp. vanilla Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. ***************************************************************** CHOCOLATE CARAMEL PECAN CHEESECAKE 2 cups vanilla wafer crumbs 6 Tbsp margarine, melted Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. 1 14-ounce bag caramels 1 5-ounce can evaporated milk 1 cup chopped pecans, toasted 2 8-ounce packages cream cheese, softened 1/2 cup sugar 1 tsp. vanilla 2 eggs 1/2 cup semi-sweet chocolate pieces, melted In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and additional finely chopped pecans, if desired. ***************************************************************** CHOCOLATE ORANGE SUPREME CHEESECAKE 1 cup chocolate wafer crumbs 1/4 tsp. cinnamon 3 Tbsp. margarine, melted Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes. 4 8-ounce packages cream cheese, softened 3/4 cup sugar 4 eggs 1/2 cup sour cream 1 tsp. vanilla 1/2 cup semi-sweet chocolate pieces, melted 2 Tbsp. orange flavored liqueur 1/2 tsp. grated orange peel Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter. Pour chocolate batter over crust. Bake at 350, 30 minutes. Reduce oven temperature to 325. Spoon remaining batter over chocolate layer; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate curls, if desired. ***************************************************************** TEMPTING TRIFLE CHEESECAKE 1 1/2 cups soft coconut macaroon cookie crumbs Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325, 15 minutes. 3 8-ounce packages cream cheese, softened 3/4 cup sugar 4 eggs 1/2 cup sour cream 1/2 cup whipping cream 2 Tbsp. sweet sherry 1 tsp. vanilla Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325, 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan; cool before removing rim of pan. Chill. 1 10-ounce jar raspberry preserves 1/2 cup whipping cream, whipped toasted slivered almonds Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Top with whipped cream and almonds. ***************************************************************** MARBLE CHEESECAKE 1 cup graham cracker crumbs 3 Tbsp. sugar 3 Tbsp. margarine, melted Combine crumbs, sugar and margarine; press onto bottom of 9- inch springform pan. Bake at 350, 10 minutes. 3 8-ounce packages cream cheese, softened 3/4 cup sugar 1 tsp. vanilla 3 eggs 1 1-ounce square unsweetened chocolate, melted Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cut through batters with knife several times for marble effect. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ***************************************************************** CHOCOLATE CHIP CHEESECAKE SUPREME 1 cup chocolate wafer crumbs 3 Tbsp. margarine, melted Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. 3 8-ounce packages cream cheese, softened 3/4 cup sugar 1/4 cup flour 3 eggs 1/2 cup sour cream 1 tsp. vanilla 1 cup mini semi-sweet chocolate pieces Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate pieces; pour over crust. Bake at 325, 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint, if desired. ***************************************************************** CARAMEL-APPLE SUNDAE CHEESECAKE 1/3 cup margarine 1/3 cup sugar 1 egg 1 1/4 cups flour Beat margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom and sides of 9-inch springform pan. Bake at 450, 10 minutes. 2 8-ounce packages cream cheese, softened 2/3 cup sugar 2 Tbsp. flour 3 eggs 1/2 cup sour cream 1 cup peeled chopped apple 3/4 tsp. cinnamon 1/2 cup caramel topping 1/4 cup chopped pecans Combine cream cheese, 1/3 cup sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Toss apples in remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl 1/4 cup caramel topping into cream cheese mixture. Bake at 350, 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with remaining caramel topping and pecans. ***************************************************************** CAPPUCCINO CHEESECAKE 1 1/2 cups finely chopped nuts 2 Tbsp. sugar 3 Tbsp. margarine, melted Combine nuts, sugar and margarine; press onto bottom of 9- inch springform pan. Bake at 325, 10 minutes. 4 8-ounce packages cream cheese, softened 1 cup sugar 3 Tbsp. flour 4 eggs 1 cup sour cream 1/4 cup cold water 1 Tbsp. instant coffee 1/4 tsp. cinnamon Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Bring water to boil. Add coffee granules and cinnamon; stir until dissolved. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans, if desired. ***************************************************************** LUSCIOUS WHITE CHOCOLATE CHEESECAKE 1 1/2 cups (18) crushed creme filled chocolate cookies 3 Tbsp. margarine, melted Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. 3 8-ounce packages cream cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 3 eggs 1/2 lb. white chocolate, melted Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in white chocolate; mix well. Pour over crust. Bake at 350, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish if desired. ***************************************************************** CHOCOLATE RASPBERRY CHEESECAKE 1 1/2 cups (18) finely crushed oreos 2 Tbsp. margarine, melted Combine crumbs and margarine; press onto bottom of 9-inch springform pan. 4 8-ounce packages cream cheese, softened 1 1/4 cups sugar 3 eggs 1 cup sour cream 1 tsp. vanilla 1 6-ounce package semi-sweet chocolate pieces, melted 1/3 cup strained raspberry preserves Combine 3 packages cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining package cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl. Bake at 325, 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 1 6-ounce package semi-sweet chocolate pieces 1/4 cup whipping cream Melt chocolate pieces with whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipped cream, raspberries and fresh mint, if desired. ***************************************************************** AMARETTO PEACH CHEESECAKE 3 Tbsp. margarine 1/3 cup sugar 1 egg 3/4 cup flour Beat margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450, 10 minutes. 3 8-ounce packages cream cheese, softened 3/4 cup sugar 3 Tbsp. flour 3 eggs 1 16-ounce can peach halves, drained, pureed 1/4 cup amaretto Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with toasted almond slices and additional peach slices, if desired. ***************************************************************** MINT CHOCOLATE CANDY CHEESECAKE 1 cup chocolate wafer crumbs 3 Tbsp. margarine, melted Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. 3 8-ounce packages cream cheese, softened 2/3 cup sugar 3 eggs 1 6-ounce package semi-sweet chocolate pieces, melted 1/2 cup chopped creme de menthe mint wafers 1/2 cup sour cream 1 tsp. vanilla Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, mint wafers, sour cream and vanilla; pour over crust. Bake at 350, 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional mint wafers, if desired. ***************************************************************** CHEESECAKE GERMANIA 1 cup chocolate wafer crumbs 2 Tbsp. sugar 3 Tbsp. margarine, melted Combine crumbs, sugar and margarine; press onto bottom of 9- inch springform pan. Bake at 325, 10 minutes. 3 8-ounce packages cream cheese, softened 3/4 cup sugar 1/4 cup cocoa 2 tsp. vanilla 3 eggs Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over crust. Bake at 350, 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 1/3 cup evaporated milk 1/3 cup sugar 1/4 cup margarine 1 egg, beaten 1/2 tsp. vanilla 1/2 cup chopped pecans 1/2 cup flaked coconut In small saucepan, combine milk, sugar, margarine, egg and vanilla; cook, stirring constantly, until thickened. Stir in pecans and coconut; cool. Spread on cheesecake. ***************************************************************** COCOA-NUT MERINGUE CHEESECAKE 1 7-ounce package flaked coconut, toasted 1/4 cup chopped pecans 3 Tbsp. margarine, melted Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan. 2 8-ounce packages cream cheese, softened 1/3 cup sugar 3 Tbsp. cocoa 2 Tbsp. cold water 1 tsp. vanilla 3 eggs, separated Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350, 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. dash of salt 1 7-ounce jar marshmallow creme 1/2 cup chopped pecans Beat egg whites and salt until foamy; gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans on cheesecake to within 1/2 inch of outer edge. Carefully spread marshmallow creme mixture over top of cheesecake to seal. Bake at 350, 15 minutes. Cool. ***************************************************************** GREEK-STYLE CHEESECAKE margarine 3 8-ounce packages cream cheese, softened 1/2 cup sugar 2 Tbsp. flour 3 eggs 1/2 cup plain yogurt 1/2 tsp. grated lemon peel Line bottom of 9-inch springform pan with wax paper. Lightly grease sides of pan with margarine. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in yogurt and peel. Pour into prepared pan. Bake at 325, 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 1/3 cup honey 1 Tbsp. margarine Combine honey and margarine in small saucepan. Bring to boil over medium heat, stirring constantly. Continue boiling 1 minute. Cool to spreading consistency. Spread over chilled cheesecake just before serving. Garnish with lemon peel and fresh mint, if desired. ***************************************************************** AUTUMN CHEESECAKE 1 cup graham cracker crumbs 3 Tbsp. sugar 1/2 tsp. cinnamon 1/4 cup margarine, melted Combine crumbs, sugar, cinnamon and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. 2 8-ounce packages cream cheese, softened 1/2 cup sugar 2 eggs 1/2 tsp. vanilla Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust. 4 cups thin peeled apple slices 1/3 cup sugar 1/2 tsp. cinnamon 1/4 cup chopped pecans Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with chopped pecans. Bake at 350, 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ***************************************************************** COCONUT CHOCO CHEESECAKE 1 cup graham cracker crumbs 3 Tbsp. sugar 3 Tbsp. margarine, melted Combine crumbs, sugar and margarine. Press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. 2 1-ounce squares unsweetened chocolate 2 Tbsp. margarine 2 8-ounce packages cream cheese, softened 1 1/4 cups sugar 1/4 tsp. salt 5 eggs 1 3 1/2-ounce can flaked coconut Melt chocolate and margarine over low heat, stirring until smooth. Cool. Combine cream cheese, sugar and salt, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350, 1 hour. 1 cup sour cream 2 Tbsp. sugar 2 Tbsp. brandy Combine sour cream, sugar and brandy; carefully spread over cheesecake. Bake at 300, 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate shavings, if desired. ***************************************************************** SUN-SATIONAL CHEESECAKE 1 cup graham cracker crumbs 3 Tbsp. sugar 3 Tbsp. margarine, melted Combine crumbs, sugar and margarine; press onto bottom of 9- inch springform pan. Bake at 325, 10 minutes. 3 8-ounce packages cream cheese, softened 1 cup sugar 3 Tbsp. flour 2 Tbsp. lemon juice 1 Tbsp. grated lemon peel 1/2 tsp. vanilla 4 eggs (1 separated) Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 3/4 cup sugar 2 Tbsp. cornstarch 1/2 cup cold water 1/4 cup lemon juice Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Beat reserved egg yolk in small bowl. Add small amount of hot mixture to yolk. Return to mixture in saucepan; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill. Garnish with lemon and lime slices and fresh mint, if desired. ***************************************************************** CHOCOLATE VELVET CHEESECAKE 1 cup vanilla wafer crumbs 1/2 cup chopped pecans 3 Tbsp. granulated sugar 1/4 cup margarine, melted Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes. 2 8-ounce packages cream cheese, softened 1/2 cup packed brown sugar 2 eggs 1 6-ounce package semi-sweet chocolate pieces, melted 3 Tbsp. amaretto Combine cream cheese and brown sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325, 35 minutes. 2 cups sour cream 2 Tbsp. granulated sugar Increase oven temperature to 425. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425, 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate leaves, if desired.