Spread Joy this Season

with Philadelphia Cream Cheese

Philadelphia MainPhoto 
December 2018 Issue

by Lindsay Gifford
Recipes, Photography and Information provided by Philadelphia Cream Cheese

A holiday staple, this creamy, delicious goodness makes an appearance in nearly every course from amazing appetizers to delicious desserts. Philadelphia Cream Cheese brings flavor and exceptional texture to our favorite recipes and it’s creamy dreamy deliciousness has made it the No. 1 cream cheese brand in America. With so many Americans heralding it’s excellence, the Pink team decided it would be the perfect finale for 2018’s tasty line up (It’s our favorite, too!).

Philadelphia Original Cream Cheese traces its roots back to 1872, and it has been the standard of high-quality cream cheese ever since. Made with five simple ingredients, it is perfect for adding creaminess to recipes. You already love it for standards such as cheesecakes and dips, but be sure to give it a try for making creamy pasta sauce, delectable no-bake desserts, and rich soups. Our advice: Always keep some on hand because everything seems better with the creamy taste of Philly.

With more than 40 products, Philadelphia Cream Cheese continues to expand their portfolio with new, fabulous flavors from the original bricks to dips, spreads and whips, all of which can be found online with plentiful recipes to highlight each one. Their website (www.creamcheese.com) features hundreds of recipes, many with easy how-to videos, plus cooking tips, seasonal guides and so much more.

With the holiday countdown in full swing, read on to choose your favorite recipes and spread the joy this season with festive flavors. Log on for more Christmas recipes, tips for everything from how to host a cookie exchange to holiday decor and a complete holiday plan. Best wishes for a smooth and delicious holiday season!

Hot Cocoa Cheesecake Minis
Total Time: 3 hrs 53 mins   |  Prep Time: 20 Min  |  Servings: 12
Philadelphia HotChocolate
10 OREO cookies, finely crushed        
1 Tbsp Butter, melted
1/2 cup plus 1 tsp. Sugar, divided        
2 Eggs
2 oz. BAKER'S Semi-Sweet Chocolate    
3/4 cup Whipping cream
1/2 cup JET-PUFFED Miniature Marshmallows
1/4 cup plus 1/2 tsp. Unsweetened cocoa powder, divided
2 pkgs. (8 oz. each) PHILADELPHIA Cream Cheese, softened

Heat oven to 325°F. Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups. Bake 8 min. Beat cream cheese, 1/2 cup sugar and 1/4 cup cocoa powder in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 22 to 25 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Meanwhile, cover baking sheet with parchment. Melt semi-sweet chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze chocolate into 12 shapes on prepared baking sheet to resemble cup handles as shown in photo. Freeze until ready to use. Remove liners from cheesecakes. Beat cream and remaining sugar in separate medium bowl with mixer on high speed until soft peaks form; spoon onto cheesecakes. Sprinkle with remaining cocoa powder; top with marshmallows. Gently press chocolate handle into side of each cheesecake.

Special Extra: For the adults at your party, blend 1/4 cup Irish cream liqueur into the cream cheese mixture before adding the eggs if desired.

Philadelphia Layered Peppermint Fudge
Total Time: 2 hrs 15 mins02 Layered Peppermint Fudge
Prep Time: 15 mins
Servings: 25

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
5 cups Powdered sugar
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, melted
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1/2 tsp Peppermint extract
1/4 cup Hard peppermint candies, chopped

Spray 8-inch square pan with cooking spray. Line with parchment, extending ends of parchment over sides. Spray with additional cooking spray. Beat cream cheese in large bowl with mixer until creamy. Gradually add sugar, mixing well after each addition. Spoon half the cream cheese mixture into separate bowl. Add unsweetened chocolate; mix well. Press onto bottom of prepared pan, using moistened fingers. Add white chocolate and peppermint extract to remaining cream cheese mixture; mix well. Press into even layer over chocolate layer in pan. Smooth top with spatula. Sprinkle with candies. Refrigerate 2 hours or until firm. Use parchment handles to remove fudge from pan before cutting to serve.

Size Wise:
Indulge in a treat occasionally and give yourself permission to enjoy it in moderation.

Almond Coffee Cake
Total Time: 52 mins13 Almond Coffee Cake
Prep Time: 15 mins
Servings: 8

3/4 cup Powdered sugar, divided
3/4 tsp Almond extract, divided
1 can (8 oz.) refrigerated crescent dinner rolls
1 Egg, separated
2 Tbsps PLANTERS Sliced Almonds, toasted
2 tsps Milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Heat oven to 375°F. Mix cream cheese, 1/4 cup sugar, 1/2 tsp extract and egg yolk until blended. Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends. Make cuts, 11/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture. Starting at one short end, bring opposite strips of dough together over filling, then twist gently in center to secure. Whisk egg white until foamy; brush onto dough.Bake 18 to 22 min. or until lightly browned. Cool 15 min. Mix remaining sugar, extract and milk until blended; drizzle over coffee cake. Sprinkle with nuts.

Make Ahead:
Prepare recipe as directed, except do not bake. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) as directed.

Mini Chocolate-Pomegranate Cheesecakes
Total Time: 4 hrs 40 mins Philadelphia MiniCheesecake
Prep Time: 30 mins
Servings: 24

11/4 cups plus 2 Tbsps Sugar, divided
3 Tbsps Butter, melted
3/4 cup Pomegranate juice
1 Tbsp Vanilla
1/3 cup Pomegranate seeds, patted dry
4 Eggs
4 pkgs. (8 oz. each) PHILADELPHIA Cream Cheese, softened
11/2 cups (about 28 cookies) Chocolate wafer cookies, finely crushed

Heat oven to 325°F. Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups. Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust. Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours. Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use. Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.

Special Extra: Garnish with fresh mint leaves before serving.

Red Wine Cupcakes with Cream Cheese Frosting
Total Time: 1 hr 16 minsPhiladelphia Cupcakes
Prep Time: 15 mins
Servings: 24

1 pkg. (2-layer size) Devil's food cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup Red wine, divided
1/4 cup Granulated sugar
1 tsp Vanilla
1/4 cup Butter, softened        
2 cups Powdered sugar

Heat oven to 350°F. Prepare cake batter and bake as directed on package for 24 cupcakes, substituting 1/3 cup wine for the oil. Cool completely. Meanwhile, cook granulated sugar and remaining wine in saucepan on medium heat 15 to 18 min. or until reduced to thin glaze, stirring occasionally. Cool completely. Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in powdered sugar; spread onto cupcakes. Drizzle with wine syrup.

Omit granulated sugar and substitute red grape juice for the wine.

Cookie Butter Cheesecake
Total Time: 6 hrs 30 minsPhiladelphia Cheesecake
Prep Time:  30 mins
Servings: 16

1 pkg. (7.7 oz.) European-style cookies for coffee (speculoos cookies), divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup European-style cookie butter (speculoos cookie butter)
3/4 cup Granulated sugar
1/4 cup Dark brown sugar, packed
1 Tbsp Vanilla
1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
4 Eggs

Heat oven to 325°F. Reserve 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan. Beat cream cheese, sugars, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Crush remaining cookies coarsely; sprinkle over cheesecake just before serving. Microwave cookie butter in microwaveable bowl on HIGH 30 sec. or until heated through; stir. Drizzle over cheesecake.
Food Facts: European-style cookies for coffee are sometimes called speculoos. Look for these crisp cinnamon-spiced cookies in larger supermarkets or specialty food stores.


Peppermint Bark Cookies & Cream Cheesecake
Total Time: 6 hrs 35 minsPhiladelphia PeppermintBake
Prep Time: 30 mins
Servings: 16

30 OREO cookies, divided
1 cup Sugar        
35 Starlight mints, divided
4 Eggs
1 Tbsp Butter or margarine, melted
2 oz. BAKER’S White Chocolate
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

Heat oven to 325°F. Use pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Crush 30 mints, then chop 10 of the remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust. Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm. Break chocolate bark into small pieces; sprinkle over cheesecake before serving.

Variation: Substitute 3/4 cup crushed candy canes for the starlight mints. Reserve 1 Tbsp crushed candy for sprinkling over the swirled chocolate bark; stir remaining crushed candy into the cheesecake batter before baking as directed.

Turtle Cookie Balls
Total Time: 1 hr 40 mins07 Turtle Cookie Balls
Prep Time: 30 mins
Servings: 42

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 vanilla wafers, finely crushed (about 21/3 cups)
3 Tbsp. caramel ice cream topping
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1/4 cup PLANTERS Pecans, chopped

Mix first 3 ingredients until blended. Shape into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts. Refrigerate 1 hour or until firm.

How to Easily Dip Balls: To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.

Easy Philadelphia Stuffed Mushrooms
Total Time: 50 mins  |  Prep Time: 20 mins  |  Servings: 36
Philadelphia Mushrooms
36 Fresh mushrooms (about 11/2 to 2-inch diameter)
11/4 cups (about 1/2 of 6 oz. pkg.) STOVE TOP Stuffing Mix for Chicken
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Grated Parmesan Cheese
1 pkt. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
2 Tbsp Dried minced onion
3 Tbsp Butter, melted
1 Tbsp Fresh parsley, chopped
1/8 tsp Ground red pepper (cayenne)

Heat oven to 350°F. Remove and discard mushroom stems. Place stuffing mix in small bowl. Mix cream cheese, mayo, Parmesan, dressing mix and onion until blended. Fill mushroom caps with cream cheese mixture. Dip tops, 1 at a time, in stuffing mix; place, cream cheese sides up, on rimmed baking sheet. Drizzle with butter. Bake 30 minutes. Sprinkle with parsley and red pepper.

How to Use the Remaining Stuffing Mix: Store remaining stuffing mix in airtight container at room temperature. Use to prepare stuffing as directed on package, reducing the water to 3/4 cup water and margarine to 2 Tbsps. Serve with your favorite cooked meat.

Slow-Cooker Chicken and Wild Rice Soup
Total Time: 6 hrs 45 minsPhiladelphia Soup
Prep Time: 15 mins
Servings: 9

1 cup each Celery and onions, chopped
1/2 cup Wild rice, uncooked
1 cup Shredded carrots
1/4 cup Flour
1 cup PLANTERS Sliced Almonds, toasted
1/2 cup Whipping cream
4 oz. PHILADELPHIA Cream Cheese, softened
2 Tbsps Lite soy sauce
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14.5 oz. each) Fat-free reduced-sodium chicken broth

Place chicken in slow cooker lined with Reynolds Kitchens™ Slow Cooker Liner; top with rice and vegetables. Add broth; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours). Whisk flour, cream and soy sauce in medium bowl until blended. Ladle 1 cup liquid from slow cooker into flour mixture; mix well. Return to slow cooker; mix well. Stir in nuts. Cook, covered, on HIGH 20 minutes. Add cream cheese; stir. Cook, covered, 10 min.; stir before serving.

Serving Suggestion:
Serve with fresh fruit and a side salad to round out the meal.

Green Bean Casserole
Total Time: 45 minsPhiladelphia GreenbeanCasserole
Prep Time: 15 mins
Servings: 16
2 cloves Garlic, minced, divided     
1/2 cup Milk
1/2 cup PLANTERS Sliced Almonds   
1/4 tsp Black pepper
2 lbs. Fresh green beans, trimmed, cut crosswise in half      
1/4 cup Panko bread crumbs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened            
2 Tbsps Butter, melted

Heat oven to 350°F. Cook beans in boiling water 3 min. Meanwhile, whisk cream cheese, milk, pepper and half the garlic in large bowl until blended. Drain beans. Add to cream cheese mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray. Combine remaining garlic with all remaining ingredients; sprinkle over bean mixture.Bake 30 minutes or until beans are tender and crumb topping is golden brown.

How to Blanch the Fresh Green Beans: Add beans to large pan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain beans, then immediately plunge into bowl of ice water to stop the cooking process. When beans are completely cooled, drain and pat dry.

Savory Mini Cheese Balls
Total Time: 20 mins Philadelphia CheeseBall
Prep Time: 20 mins
Servings: 12

2 Tbsps Fresh parsley, finely chopped
2 Tbsps Toasted sesame seed
2 tsps Fresh thyme leaves, chopped
2 cloves Garlic, minced, divided
1/4 cup Dried cranberries, finely chopped
1 tsp Fresh rosemary, finely chopped
2 Tbsps PLANTERS Pecans, finely chopped
1 tsp Poppy seed
11/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese

Cut cream cheese into 6 pieces; roll each into a ball. Combine sesame seed, poppy seed and half the garlic in small bowl. Mix herbs and remaining garlic in separate small bowl. Combine cranberries and nuts in third bowl.  Roll 2 cheese balls in sesame seed mixture, 2 cheese balls in herb mixture and remaining cheese balls in nut mixture.

Serving Suggestion: Serve these savory mini cheeseballs with your favorite crackers and/or cut-up fresh vegetables.

For more amazing recipes, log onto www.philadelphiacreamcheese.com

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