Sunday, September 9, 2012

Philadephia Cheesecake

Philadelphia Cheesecake



1 cups all-purpose flour
¼ cup sugar
Pinch of salt
½ cup butter


1 prepared graham cracker crumb crust (6 ounce or 9 inch)


1 package (8 ounces) Philadelphia Cream Cheese, softened
⅓ cup sugar
1 tub (8 ounces) Cool Whip Whipped Topping, thawed

1.                  Preheat oven to 350°.  Grease a 9” pie pan or dish.
2.                  In a bowl combine the flour, sugar, and salt.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Press mixture into the bottom and sides of prepared pan.
3.                  Bake 18 to 20 minutes or until crust is golden.
4.                  Cool completely.
5.                  Mix cream cheese and sugar with electric mixer on medium speed until well blended.  Gently stir in whipped topping.
6.                  Spoon into crust.  Refrigerate 3 hours or overnight.  Top with fresh fruit or cherry pie filling, if desired.  Store leftover cheesecake in refrigerator.

Philadelphia Cheesecake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

A portion of the recipe derived from and was taken from Kraft Best-Ever Holiday Recipe Collection  “© Kraft Foods, Inc. and Meredith Corporation, 1999”; the chapter on Visions of Decadent Desserts; page 94.

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Thank You!

Shirley-Ann Pearman

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