Triple Citrus Cheesecake

What You Need
1 cup HONEY MAID Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon zest
1 tsp. grated lime zest
1 tsp. grated orange peel
Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.

BAKE 1 hour and 5 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. Store leftover cheesecake in refrigerator.
Kraft Kitchens Tips
Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
How to Avoid Cracked Cheesecakes
After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.

PHILADELPHIA® 3-STEP® Toffee Crunch Cheesecake

What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup firmly packed brown sugar
1/2 tsp. vanilla
2 eggs
4 chocolate-covered English toffee bars (1.4 oz. each), chopped (about 1 cup), divided
1 HONEY MAID Graham Pie Crust (6 oz.)
Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 3/4 cup of the chopped toffee bars.

POUR into crust. Sprinkle with remaining chopped toffee bars.

BAKE 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Kraft Kitchens Tips
Size-Wise
Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at your next family gathering.
Substitute
For extra chocolate flavor, substitute 1 OREO Pie Crust (6 oz.) for the graham pie crust.

Simply Citrus Cream Cake

What You Need
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/3 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
3/4 cup water
1/4 cup oil
3 eggs
2 Tbsp. orange zest
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 can (11 oz.) mandarin oranges, drained
Make It

HEAT oven to 350°F.

BEAT cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest in large bowl with mixer on low speed 1 min.; scrape bowl. Beat on medium speed 2 min. Pour into 2 greased and floured 9-inch round pans.

BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

BEAT remaining sour cream and powdered sugar in large bowl with whisk until well blended. Stir in COOL WHIP.

STACK cake layers on plate, filling layers with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.
Kraft Kitchens Tips
Variation
Prepare using COOL WHIP LITE Whipped Topping and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Chocolate Cream Cake
Prepare as directed, using a chocolate cake mix and JELL-O Chocolate Instant Pudding. Substitute 1 cup fresh berries, such as raspberries, sliced strawberries or blueberries, for the oranges.
Size-Wise
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

PHILADELPHIA® 3-STEP® White Chocolate Cheesecake

What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4 squares BAKER'S White Chocolate, chopped, divided
1 OREO Pie Crust (6 oz.)
15 candy-coated almonds
Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in half of the white chocolate.

POUR into crust. Sprinkle with remaining white chocolate.

BAKE 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with almonds just before serving. Store leftover cheesecake in refrigerator.
Kraft Kitchens Tips
Size-Wise
Enjoy a serving of this rich and indulgent cheesecake on a special occasion.
Plain Cheesecake
Prepare as directed, omitting white baking chocolate and substituting HONEY MAID Graham Pie Crust for the OREO Pie Crust.
Chocolate Cheesecake
Prepare as directed, substituting 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, for the white chocolate. Stir melted chocolate into batter after mixing in eggs.

Appetizers Citrus Salsa

What You Need
3 medium plum tomatoes, chopped (about 1 cup)
1 can (11 oz.) mandarin orange segments, drained
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 Tbsp. KRAFT Light Zesty Italian Dressing
TRISCUIT Rosemary & Olive Oil Crackers
Make It

COMBINE all ingredients except crackers.

SERVE immediately with the crackers. Or, cover and refrigerate until ready to serve.
Kraft Kitchens Tips
Best of Season
When fresh oranges are available, substitute 1 large orange, peeled, sectioned and chopped, for the mandarin orange segments.

Desserts PHILADELPHIA 3-STEP White Chocolate-Raspberry Swirl Cheesecake

What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 squares BAKER'S White Chocolate, melted
1 OREO Pie Crust (6 oz.)
3 Tbsp. raspberry preserves
Make It

HEAT oven to 350°F.

BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.

MICROWAVE preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.

BAKE 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Kraft Kitchens Tips
Substitute
Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.
Size-Wise
Serve this rich and indulgent dessert on a holiday or special occasion.

PHILLY® Blueberry Swirl Cheesecake

What You Need
1 cup HONEY MAID Graham Cracker Crumbs
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
2 cups fresh or thawed frozen blueberries
Make It

PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.

BEAT cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.

BAKE 45 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Kraft Kitchens Tips
Size-Wise
Enjoy a serving of this rich-and-indulgent treat on special occasions.
Substitute
Substitute 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh or frozen blueberries.
Make it Easy
Instead of using a blender, crush the blueberries in a bowl with a fork. Drain before spooning over the cheesecake batter and swirling to marbleize as directed.