Philadelphia Macaroon Cheesecake Recipes

PHILADELPHIA MACAROON CHEESECAKE

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla 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 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
• Refrigerate 4 hours. Top with strawberries just before serving.

PHILADELPHIA® NEW YORK CHEESECAKE

Steps:

• Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

PHILADELPHIA® CLASSIC CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

MACAROON CHEESECAKE

Steps:

• In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 35 minutes. In a small bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake. , Bake 20-25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

PHILADELPHIA® 3-STEP® MACAROON CHEESECAKE

Steps:

• Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of greased 9-inch pie plate. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries just before serving.

ORIGINAL PHILADELPHIA CREAM CHEESE CAKE

Steps:

• Preheat oven to 375 degrees.
• Mix crust ingredients well. Line the bottom of a 9" or 10" springform pan and press down.
• Mix filling ingredients together and pour on top of the graham cracker crust.
• Bake for 20 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.
• Reset oven to 400 degrees.
• Mix topping ingredients together and gently pour or spoon over cooled cheese mixture. Bake for 10 minutes.
• Refrigerate a minimum of 6 hours or overnight.

COCONUT MACAROON CHEESECAKE

Steps:

• In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
• Press onto bottom of 9" spring-form pan.
• Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy.
• Add 3 whole eggs; beat on low speed just until combined.
• Pour into crust-lined pan.
• Bake 350 degrees for 35 min.
• (won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form.
• Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min.
• more. Cool on wire rack for 15 min.
• Loosen side of cheesecake from pan.
• Cool 30 min.
• more; remove side of pan.
• Cool completely.
• Cover and chill at least 4 hours before serving.
• To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -