Saturday, April 10, 2010

Banana Foster Cheesecake Squares/Cream Cheese Clouds/CHIPS AHOY! Cheesecake Sandwiches




Banana Foster Cheesecake Squares

Ingredients

2 cups finely crushed NILLA Wafers
1/2 cup PLANTERS Chopped Pecans
1/4 cup (1/2 stick) butter or margarine, melted
3/4 cup firmly packed brown sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. rum extract
3 eggs
1/2 cup mashed ripe banana
2 medium bananas, sliced
2 tsp. lemon juice
25 KRAFT Caramels (about 1/2 of 14-oz. bag)
2 Tbsp. milk
1/2 cup PLANTERS Pecan Halves

Instructions

PREHEAT oven to 350°F. Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness.

MIX sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon sugar. Place 1 cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, in lightly greased muffin pan. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.

BAKE 15 minutes or until golden brown. Serve warm.

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Cream Cheese Clouds


Ingredients

1 can (16.3 oz.) refrigerated buttermilk biscuits
1/2 cup sugar
1 Tbsp. ground cinnamon
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 12 cubes
1/4 cup (1/2 stick) butter, melted

Instructions

PREHEAT oven to 350°F. Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness.

MIX sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon sugar. Place 1 cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, in lightly greased muffin pan. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.

BAKE 15 minutes or until golden brown. Serve warm.

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CHIPS AHOY! Cheesecake Sandwiches


Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 cup thawed COOL WHIP Whipped Topping
20 CHIPS AHOY! Cookies
1 tub (7 oz.) BAKER’S Milk Chocolate Dipping Chocolate, melted

Instructions

BEAT cream cheese and sugar with mixer until well blended. Stir in COOL WHIP.

COVER bottom (flat) side of each of 10 cookies with about 2 Tbsp. cream cheese mixture; top each with second cookie to form sandwich. Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container.

FREEZE 3 hours or until firm.


More Philly cream cheese recipes

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