White Chocolate-Raspberry Cheesecake Bars

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 4 hr 48 min
Makes: 9 servings

• 12 OREO Cookies, finely crushed
• 2 Tbsp. butter, melted
• 3 squares BAKER’S White Chocolate, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 1/4 cup red raspberry preserves

1. Heat oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.
2. Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

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Candied Apple Pie Cheesecake

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 5 hr
Makes: 10 servings 

• 1 cup crushed NABISCO Ginger Snaps
• 3 Tbsp. butter, melted
• 1/2 cup plus 2 Tbsp. sugar, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 tsp. vanilla
• 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 2 eggs
• 1 cup apple pie filling, divided
• 1/2 cup PLANTERS Walnut Pieces, divided
• 1/2 cup toffee bits, divided

1. Heat oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
2. Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
3. Bake 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

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Cheesecake Cookie Cups

Recipe & picture courtesy of The Very Best Baking

Preparation – 15 min
Cooking – 25 min
Cooling Time – 1 hrs refrigerating
Yields – 24 servings

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 2 pkgs. (8 oz. each) cream cheese, room temperature
• 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 can (21 oz.) cherry pie filling

1. Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
2. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
3. Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
4. Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

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Creamy Cheesecake

Recipe & picture courtesy of Family Circle

Makes: 9 servings
Prep: 15 minutes
Chill: 4 hours total

• 2-3/4 cups graham cracker crumbs
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup sugar
• 1 package (8 ounces) cream cheese, softened
• 2 cups milk
• 1 package (3.4 ounces) instant lemon pudding

1. In a large bowl, mix together the graham cracker crumbs, butter and sugar. Spray a nonstick 8 x 8-inch baking pan with nonstick cooking spray. Press half of the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.
2. Remove pan from refrigerator. Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining
   1-1/2 cups milk and the instant pudding. Mix for 1 to 2 minutes or until smooth.
3. Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.
4. Cut into 9 squares to serve.

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