Here are desserts to bring every meal-from the simplest family dinner to the most elaborate company-coming
occasion-to a happy ending; cheese stars in all
these recipes, making each dish something very special indeed.
160
Princess Brownies 1 package fam ily-size brownie
m ix
1 B-o unce packag e Ph iladelphia Brand Cream Ch eese
113 cup sugar 112 teaspoon van illa
1 egg
Heat oven to 3 5 0 • . Prepare brownie mix as directed on package. Combine softened cream cheese and s ugar; mix until well blended. Stir in vanil
la and egg . S p r e a d h a l f o f
Fruit 'n Cheese Bars 23/4 cups flo u r 1 teaspoon baking powder
112 teas poon salt
% cup margarin e 2 112 cups (1 0 o unces) s h redded
Cracker Barrel Brand Sharp Natu ral Ch eddar Cheese
2 eggs, beaten 112 cup peach preserves 112 cup strawberry preserves Heat oven to 350•. Sift together dry ingredients. Cut in marga
rine until pieces are size of peas . Add cheese; toss lightly. Add
Place strips diagonally across preserves to form lattice; press around edges to seal. Bake at 350", 35 minutes or until lightly browned . Cool before cutting into 2 x 3 -inch bars . 2 dozen.
"Philly" Chippers 1 cup margarine 1 B-ounce pac kage Ph iladelphia
Brand Cream Ch eese 3f4 c u p s ugar
% cup b rown s ugar, packed 1 egg
1 teaspoon van illa 2 112 c u ps flo u r 1 teas poon baking powder
112 teaspoon salt 1 12-ounce package semi-s weet
choco late pieces 112 cup cho pped n u ts Heat oven to 375 • . Combine margarine, softened c ream cheese and s ugar; mix well.
Stir in egg and vanilla. Add combined flour, baking powder and salt; mix well. Stir in choc
olate pieces and nuts . Drop by teaspoonfuls onto greased bak
ing sheet. Bake at 3 75 • , 15 to 18 minu tes . 5 Vz dozen .
Holiday Gift Cake 1 B-ounl!e package Ph iladelphia
Brand Cream Chees e 1 cup margarin e
1 112 cups s ugar 1 112 teaspoons van illa
4 eggs
211• cups s ifted cake flo u r 1 112 teas poons baking powder
3f4 cup (B-o unce jar) well
drained chop ped marasch ino ch erries
112 cup cho pped pecans
.. ..
112 cup fin ely chopped pecans -Maraschino cherries
Pecans
Heat oven to 3 2 5 ° . Thoroughly blend softened cream cheese, margarine, sugar and vanilla.
Add eggs, one at a time, mixing well after each addition. Grad
ually add 2 cups flour sifted with ba king powder . Combine remaining flour with cherries and Vz cup nuts ; fol d into bat sifted confectioners ' sugar and .2 tablespoons milk. Garnish
Opposit" Holiday Gift Cakes
Gheese Cakes and Other Sweets omit the V2 c u p finely chopped 1 B-ounce package Ph iladelphia
Brand Cream Cheese 1 teas poon baking powder
112 cup cho pped pecans 112 cup drained chopped
maraschino cherries Heat ov en to 375 ° . Combine margarine, softened cream cheese· and sugar; mix well. Stir
The Complete Cheese Cookbook Jeweled Spice Bars 1 B-ounce package Philadelphia
Brand Cream Cheese 112 cup margarin e 1 lf2 cups brown sugar, packed
1 egg 1/4 cup honey 2 cups flou r 1 112 teaspoons baking powder
1 teaspoon salt 1 teaspoon cinnamon
1 teaspoon nutmeg 1 cup chopped n uts 1 cup chopped candied fruit
112 cup raisins
.. .. ..
1 113 cups sifted confection ers ' s ugar
2 tablespoons milk 1/4 teaspoon vanilla Heat ov en to 350• . Combine softened cream cheese, mar
garine, sugar and egg; mix un
til well blended. Stir in honey.
Combine flour, baking powder, salt, cinnamon and nutmeg.
Add nuts, candied fruit and rai
sins; toss lightly to coat fruit.
Gradually add to cream cheese mixture. Pour into greased and floured 15¥z x 101/z-inch jelly roll pan. Bake at 350•, 30 to 35 minutes . Combine confection
ers' sugar, milk and vanilla. 1/4 teaspoon vanilla
1 cup flour
.. .. ..
1 B-ounce package Philadelphia Brand Cream Cheese, cubed
1/4 cup sugar 1 egg 112 teaspoon van illa
.. .. ..
113 cup sugar 112 teaspoon cinnamon 4 cups sliced peeled apples
1/4 cup sliced almonds Heat oven to 450•. Cream mar
garine, sugar and vanilla. Blend in flour. Spread dough on bot
tom and. 1 ¥z inches high around sides of 9-inch springform pan.
Combine softened cream cheese and sugar; mix well. Add egg and vanilla; mix. Pour into pas
try-lined pan. Combine sugar and cinnamon. Toss apples in sugar mixture. Spoon apples over cream cheese layer; sprin
kle with nuts . Bake at 450•,
Gala Gingerbread 1 package gingerb read mix
% cup s ugar 3 tablespoons cornstarch
1 cup water 'I• cup lemon juice
1 egg yolk
Kraft Whipped Cream Ch eese Prepare gingerbread as directed on package. Combine sugar and cornstarch; blend in water and lemon juice. Cook until clear and thickened , stirring occa
sionally . Add small amount to slightly beaten egg yolk; re
turn mix ture to pan. Cook 2 to 3 minu tes . Cut gingerbread in squares . Top each square with whipped cream cheese and lemon sauce. 8 to 10 s ervings .
Apple Cheddar Shortcake 2 112 cups biscuit mix 1 cup ( 4 o u n ces) s h redded Cracker Barrel Brand Sharp
Natu ral Ch eddar Cheese 2fa cup milk 113 cup margarine, melted
31• cup brown s ugar, packed 3 tablespoons cornstarch
'12 teaspoon cin namon 'I• teas poon salt
1 cup water 4 cups sliced, peeled apples
Heavy cream, wh ipped
165
Cheese Cakes and Other Sweets Heat oven to 4 25 ° . Combine biscuit mix and cheese; stir in milk and margarine.. Spread
·dough into two greased 8 - inch layer pans ; bake at 425 ° , 20 minutes . Combine brown su
gar, cornstarch, cinnamon and salt. Stir in water; cook until clear and thickened . Add ap
ples ; cover and simmer until tender . Spoon half of a pples over one layer . Top with s ec o n d layer a n d remaining apples . Serve warm with whi pped cream. 6 to 8 serv ings .
Maple Mincemeat Apples 6 la rge baking apples
1 cup m incemeat
% cup maple syrup '12 cup water 'I• teaspoo n cinnamon Kraft Wh ipped Cream Ch eese Heat oven to 375 ° . Core apples . Pare wide strip around each apple. Place apples in shallow ba king pan. Fill centers with mincemeat. Combine syrup, water and cinnamon. Pour .over apples ; bake a t 375 ° , 45 minutes or until tender, bas ting occasionally with syrup. Top with wh ipped cream cheese. 6 servings .
The Complete Cheese Cookbook
"Philly" Marble Cake 1 B-o unce package Ph iladelphia
Bran d Cream Ch eese 1 cup margarin e
1 112 cups s ugar 1 112 teaspoons van illa
3 eggs
2 1/4 cups sifted cake flo u r 1 112 teaspoons baking powder.. · 2 J -o unce squares unsweetened
chocolate, melted 112 teaspoon soda
G laze
Heat oven to 325 ° . Thoroughly blend s.oftened cream cheese, margarine, sugar and vanilla.
Add eggs, one at a time, mixing white batters alternately into greased and floured 10-inch
2 tab lespoons margarin e 2 tablespoons milk 1 112 cups sifted confection ers '
s ugar 112 teaspoon van illa Heat margarine and milk. Add
1/4 teaspoon cinnamon 1 tablespo o n lemon juice
1 cup flo ur 113 cup sugar
1 112 teas poons baking powder 'h teaspoon salt 1 112 cups (6 o unces) sh redded
Cracker Barrel B rand Sharp Natu ral Ch eddar Chees e 113 cup margarin e, m e-lted
1/4 cup milk
Heat oven to 4 25 ° . Drain pears, reserving syru p. Combine su
gar, cornstarch and cinnamon in saucepan. Add syrup and cream or whipped cream.
Pears Picasso B pears
2
cups miniature marsh mallo ws2
tables poons milk 1 B-o unce package Ph iladelphiaBrand Cream Ch eese
2
tablespoons b randy 112 cup heavy cream, wh ippedChoco late flavo red topping Peel pears and core from the bottom. Place pears in sauce
pan with enough water to cover.
Cover and simmer 20 minutes or until tender; drain. Chill.
Melt marshmallows with milk in double boiler; stir until smooth. Chill until thickened . Combine softened cream cheese and brandy, beating until well blended and fluffy . Whip in marshmallow mixture; fold in whipped cream. For each serv
Peach Melba Metro politan Can n ed peach halves Kraft Whipped Cream Cheese
Peach M elba Sauce For each serving, place peach 2 tablespoons co rnstarch
1 6 7
Cheese Cakes and Other Sweets Drain berries ; reserve juice. 1 cup chocolate wafer cru m bs
1/4 cup cho pped pecans 3 tablespoons margarin e,
m elted
.. .. ..
1 envelope un flavo red gelatin 1 cup water
1 B-ounce package Ph iladelphia Brand Crea·m Chees e
1 c u p s ugar 1 112 teaspoons van illa 112 teaspoon pepperm in t extract
3 1 -ounce s q uares semi-s weet gelatin is dissolved. Combine softened cream cheese, s ugar, vanilla and peppermint extract, mixing until well blended . Stir in chocolate; gradually add gelatin. Chill until slightly thic kened. Fold in whi pped
The Complete Cheese Cookbook
Fruit Fantasy 1 1 -pound 2-ounce package refrigerated s ugar co o kie dough 1 B-o unce package Ph iladelph ia
Brand Cream Cheese 113 cup s ugar 1iz teaspoon van illa
Orang e sectio ns Green grapes, cut in half
Banana slices Strawberries, cut in half 1/4 cup o range marmalade
1 tablespoon water Heat oven to 375 ° . Cut cookie
Cracker Barrel B rand Sharp Natural Ch eddar Cheese 6 to 8 tablespoons water 3J4 cup brown s ugar, packed
1 teaspoon cinnamon 6 medium baking apples,
pared, co red 1/4 cup margarin e Sweeten ed wh ipped cream
168
rine. Sprinkle remaining brown sugar mixture over pastry. Place apple in each square. Fold cor 3 tables poons rum 6 individual sponge cakes Slivered almonds, toasted Coarse o r g ran u lated sugar
1 fresh pear, cut in thin wedg es
Kraft Whipped Cream Ch eese Drain apricots, reserving syrup.
Combine syrup, 3A cup honey
Snow-capped Crisp Kraft Whipped Cream Cheese Heat oven to 400° . Drain fruit salad and apricots . Combine fruit salad, apricots and nu tmeg in 10 x 6 - i n c h b a k i n g d i s h . Combine flour, s ugar and salt;
cut in margarine until mixture resembles coarse crumbs. Stir in n u t s ; s p r i n k l e o v er f r u i t . 1iz teaspoon cin n amon
1/4 teaspoon salt 113 cup margarine Kraft Whipped Cream Ch eese Heat oven to 350°. S poon pie filling into 10 x 6-inch baking dish. Combine sugar, flour, cin
namon and salt; cut in marga
rine until mixture resembles coarse crumbs . Sprinkle over pie filling. Bake at 350°, 45 min
utes . Serve warm, topped with 6 cups sliced peeled apples
1/4 cup s ugar 2 tablespoons flo u r 1 1iz cups ( 6 o unces) sh redded
Cracker Barrel Brand Sharp Natural Ch eddar Cheese
% cup flo ur 1/4 cup s ugar 1iz teaspoon cinnamon
1/4 teaspoon salt
1iz cup margarine Heat oven to 3 75 ° . Combine ap
ples , s u g a r , f l o u r and 1 c u p cheese. Place i n greased 8 -inch square pan. Combine flour, su
gar, cinnamon and salt. Cut in margarine until mixture resem
bles coarse crumbs ; s prinkle o v e r a p p l e m i x t u r e . B a k e a t 375 ° , 30 t o 35 minutes . Top with remaining cheese; return to oven until chees e melts . 6 servings .
Dessert Sandwiches Date-nut o r Boston brown
bread, s liced
Kraft Whipped Cream Cheese Orange marmalade or apricot
preserves
Out-of-This-World Dessert 1/• cup cold water 1 envelope unflavo red gelatin
112 cup bo iling water 1 cup h eavy cream 2 tablespoons s ugAr 1 B-ounce pac kage Philadelph ia
Brand Cr'eam Cheese, cubed 1 cup (4 ounces) s h redded Cracker Barrel- Brand Sharp
Natu ral Ch eddar Chres e 2 tables poons Kraft Cold Pack
Blue Chees e cream and sugar. Gradually add remaining ingredients except fruit, mixing until well blended .
Cheese Cakes and Other Sweets Combine softened cream cheese and· margarine; mix until well
Chocolate "Ph illy" Mousse 1 4-o unce package choco late
pudding and pie filling m ix 131• cups m ilk 1 teas poon instan t coffee 1 B-o unce package Philadelphia
Brand Cream Chees e; cubed Combine pudding mix, milk and i n s t a n t c o f f e e i n s a u c e p a n . Cook over medium heat until mixture comes to full boil, stir
ring constantly. Add cream cheese; beat until blended. Pour into 1-quart mold. Place waxed paper on surface; chill until set.
Unmold; garnish with whipped cream, if desired. 8 to 10 s erv
The Co mplete Cheese Cookbook
Chocolate "Philly" Fudge 4 cups s ifted confectioners '
s ugar 1 teaspoon vanilla
Das h of salt
Gradually add sugar to softened cream cheese, mixing until well blended. Stir in remaining in
gredients . Press into greased 8 -inch square pan. Chill; c u t into squares. Garnish with addition
al nuts , if desired. About 1 Vz pounds.
Oth er ways: Peppermint " Phil
ly " Fudge-omit nuts and va
nilla ; add few drops peppermint extrac t. Sprinkle with Vz cup crushed peppermint candy. Co
conut " Philly" Fudge-omit nuts ; add 1 cup shredded co
conut. Garnish with additional c o c o n u t , if des i r e d . C h erry
" Ph illy " Fudge-omit nuts ; add one 4-o unce jar maraschino cherries, drained and chopped.
Garnish with whole cherries, if
1 tablespoon milk 1 teaspoon van illa
Dash of salt 5 cups s ifted confectio n e rs '
s ugar 3 1 -o u n ce squares uns weeten ed choco late,
melted
C o m b i n e s o f t e n e d c r e a m cheese, milk, vanilla and salt, mixing until well blended. Grad
ually add sugar. Stir in choco
late. F rosts an 8 or 9-inch l ayer cake.
Chocolate Velvet Cream 1 'h cups chocolate wafer
crumbs
'13 cup margarine, melted
.. .. ..
yolks and chocolate. Beat egg whites until soft peaks form.
Gradually beat in remaining V..
cup sugar; fold in to chocolate mixture. Fold in whi pped cream and nuts. Pour over crumbs; 1 tablespoon cornstarch
1 cup (B 1h-ounce can) Ph iladelphia B ran d Cream
Ch eese lf2 cup s ugar 1/2 teaspoon salt
2 eggs 112 cup milk 112 teaspoon van illa 1/4 cup cho pped p ecans Combine sugar and cornstarch;
add pineapple. Cook, stirring c o n s t a n t l y , u n t i l c l e a r and
Cheese Cakes and Other Sweets u t es ; r e d u c e t e m p e r a t u r e to 325 ° and continue baking 40 minutes . Cool before serving.
Garnish with pineapple slices and pecan halves , if desired.
Paradise Pumpkin Pie 1 B-ounce package Philadelph ia B rand Cream·
Cheese 1/4 cup s ugar 112 teaspoon van illa
1 egg 1 teaspoon cinnamon
1/4 teaspoon ginger 1/4 teaspoon n u tmeg
Dash of salt 1 cup evaporated milk 2 eggs, slightly beaten Heat ov en to 350° . Combine softened cream cheese, sugar and vanilla, mixing until well blended. Add egg; mix well . Spread onto bottom of pastry shell. Combine remaining in
gr
�
dients ; mix well. Caref�
lly pour over cream cheese mixture. Bake at 350°, 1 hour and 5 minutes or until done. Cool.
Brush with maple syrup and garnish with nuts, if desired.
The Complete Ch eese Coo kbook Cheddar-Crust Apple Pie
1 1/z cups flo u r Dash of salt
1h
cup s h o rten ing Hz cups (6 o unces) s h reddedCracker Barrel Brand Sharp Natu ral Ch eddar Cheese 4 to 6 tablespoons water
1/z
cup s ugar2
tablespoons flo u r 1/4 teaspoon cinnamon 6 cups s liced peeled apples2
tab lespoons margarin eHeat ov en to 425 ° . Combine flour and salt; cut in shorten
ing until mixture resembles coarse c rumbs . Stir in cheese.
Sprinkle with water while mix
ing lightly with a fork; form in
to ball. Divide dough in half.
Roll one part to 1 1 -inch circle on lightly flou red surface. Place in 9 -inch pie plate. Combine sugar, flour and cinnamon. Mix with apples . Place mixture in pie shell ; dot with margarine.
Roll out remainder of dough to 1 1 -inch circle; place over ap
ples . Seal edges of crust and flute. Cut slits in top of pastry . Bake at 425 ° , 35 minutes .
1 74
Praline Cheese Cake
1
cup g raham cracker crumbs 3 tablespoons s ugar 3 tablespoo ns margarin e,melted
3 B-ounce packages Ph iladelphia B rand Cream
Cheese
1 1/4
cups dark brown s ugar,packed
2
tablespoons flo u r 3 eggs1 1/z
teaspoons van illa 1/z cup fin ely chopped pecans Heat ov en to 350°. Combine crumbs, sugar and margarine;press onto bottom of 9-inch springform pan. Bake at 350°, 10 min u tes . Combine softened cream cheese, sugar and flour, mixing at medium speed on elec tric mixer until well blended . Add eggs, one at a time, mixing well after each addition. Blend in vanilla and nuts. Pour mix
ture over crumbs . Bake at 350°, 50 to 55 minutes . Loosen cake from rim of pan ; cool before removing rim of pan . Chill.
Brush with maple syrup and garnish with pecan halves, if desired. 1 0. to 1 2 servings .
Opposite: Praline Ch eese Cake
The Complete Cheese Coo kbook Cream Cheese Pie 2 B -o unce packag es Philadelphia Bran d Cream
Ch ees e
% cup s ugar 2 teaspoons lemo n juice
1h teaspoon vanilla 3 eggs
1 9-inch graham cracker crust
Heat oven to 325° . Combine softened cream cheese, sugar, lemon juice and vanilla, mixing
Cracker Barrel B rand Sharp Natu ral Ch eddar
Cheese
1 B-o unce can refrigerated crescen t dinner rolls 2 tablespoons s ugar 1/4 teaspoon cinnamon Heat ov en to 375•. Spoon pie filling into 12 x 8-inch baking dish . Sprinkle with raisins and cheese. Unroll both halves of refrigerated dough into flat rec
t a n g u l a r s h e e t s . F i t to c o v e r baking dish. Combine sugar and cinnamon ; s prinkle evenly over dough . Bake at 375 • , 25 minutes . Top with cheese slices, if desired. 8 servings .
1 76
Chocolate Cloud Pie 1 1/4 cups choco late wafer
crumbs
1/4 cup margarine, melted 2 tablespoons sugar 2 B -o unce packages Ph iladelphia Brand Cream
Ch eese
3/4 cup brown s ugar, packed 1 teas poon van illa 1 6-o unce package semi-s weet
choco late p ieces, melted 2 eggs
Fresh Strawberry Glace Pie 1 B -ounce package Ph iladelphia Brand Cream
Ch eese 2 tables poons milk 2 tablespoons s ugar Y.. teaspoon almo nd extract 1 9-inch baked pas try sh ell 3 cups fres h strawberries,
halved
C o m b i n e s o f t e n e d c r ea m cheese, milk, 2 tablespoons sug
ar and extrac t, mixing until well blended. Spread cream ch eese mixture on bottom of pastry s h el l ; cover with 2314 cups strawberries . Combine 114 cup s u g a r and cornstarch in sa uce
pan. Add water and remaining strawberries , mash e d . Stir mix
ture over medi u m heat until clear and thickened ; coo l . Pou r over strawberries ; chill.
Sun-Sational Cheese Cake 1 cup g raham cracker crumbs
3 tablespoons s ugar 3 tablespoons margarin e,
melted
* * *
3 B-ounce packages Ph iladelph ia Bran d Cream
Cheese 1 cup s ugar 3 tablespoons flo u r 2 tablespoons lemon juice 1 tablespoon g rated lemo n
rind 112 teaspoon van illa 4 eggs (1 separated)
* * *
% cup sugar
1 77
Cheese Cakes and Other Sweets 2 tablespoons co rnstarch
112 cup water 11. cup lemon juice Heat oven to 325 ° . Combine c ru mbs , sugar and margarine.
Press onto bottom o f 9 -inch s pringfor m pan. Bake a t 325 ° , 10 minutes. I ncrease o v e n tem
perature to 4 5 0 ° . Combine soft
ened cream cheese, sugar, flour, lemon j u ic e , lemon rind and va
nilla, mixing a t med i u m s peed on e l ec t r i c m i x e r u n t i l w e l l blended . A d d 3 eggs , one at a time, mixing well after each ad
dition. Beat in remaining egg white; reserve egg yolk for g l a z e . P o u r m i x t u r e o v e r crumbs ; b a k e at 450°, 1 0 min
u tes . Reduce temperature to 25 0 ° ; continue baking for 30 minutes . Loosen cake from rim of pan ; cool before removing rim of pan. Combine sugar and cornstarc h ; add water and lem
on j u ice. Cook until clear and thickened, stirring occasion
a l l y . A d d s m a l l a m o u n t to slightly beaten egg yolk; return mixture to pan and cook a few minutes longer. Cool slightly . Spoon over cheese cake; chill until firm. Garnish with lemon slices, if desired. 10 to 1 2 serv
ings .
The Complete Cheese Coo kbook
Crescent City Cheese Cake 1 cup g raham cracker crumbs
3 tables poons s ugar 3 tablespoons margarin e,
m elted
.. ..
2
B-ounce packages Ph iladelph ia B rand CreamCheese 112 cup s ugar 1 tablespoon lemon juice 1 teaspoon g rated lemon
Creamy Cocoa Cheese Cake 1 cup g raham cracker cru m bs
3 tablespoons s ugar 3 tablespoons margarin e,
m elted
.. ..
2
B -ounce packages Ph iladelph ia Bran d CreamCh eese
Cool and Creamy Cheese Cake
1 cup g raham cracker cru m bs 1/4 cup s ugar 'I• cuP"margarine, melted
.. .. ..
1 envelo pe unflavo red gelatin 1/4 cup water
1 B-ounce pac kage Ph iladelphia Brand Cream Cheese
112 cup sugar Dash of salt 1/4 cup lemon juice
3f4 cup milk 1 cup h eavy cream, wh ipped
Fres h or fro zen peaches, strawberries or blueberries Combine crumbs,· sugar and
· margarine; press onto· bottom of 9-inch springform pan. Soft
en gelatin in water ; stir over low heat until dissolved. Com
bine softened cream cheese,
· sugar and salt, mixing at medi
um speed on electric mixer until well blended. Gradually add lemon juice, milk and gelatin;
chill until slightly thickened.
Fold in whipped cream; pour over crust. Chill until firm. Top with fruit just before serving.
8 to 1 0 servings .
1 79
Cheese Cakes and Other Sweets
Minted Chocolate Freeze 1 1/4 c u ps g raham cracker
crumbs 'I• cup s ugar 113 cup margarin e, m elted 1 1 -ounce s q uare unsweeten ed
chocolate, melted
.. .. ..
1 B -o u n c e package Philadelphia B rand Cream Cheese 31. cup brown s ugar, packed 'I• teaspoon peppermin t extract 1 6-ounce package semi-sweet
choco late p ieces, melted
2
eggs, s eparated 1 cup h eavy cream, whipped'h cup cho pped pecans Combine crumbs and s ugar;
stir in margarine and chocolate.
Press onto bottom of 9-inch square pan ; chill. Combine softened c ream cheese, Vz cup sugar and peppermint extract, mixing until well blended. Stir in chocolate and egg yolks . Beat egg whites until soft peaks form. Gradually beat in remain
ing V. cup.sugar; fold into choc
olate mixture. Fold in whipped cream and nuts. Freeze. 8 to 10 servings .