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.

Marbled Cheesecake with Raspberry Sauce

What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup half-and-half
1 tsp. vanilla
2 eggs
2 Tbsp. unsweetened cocoa powder
1 OREO Pie Crust (6 oz.)
1 pkg. (10 oz.) frozen raspberries, thawed, pureed and strained
Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

REMOVE 1 cup of the batter; place in small bowl. Add cocoa; mix well. Spoon half of the chocolate batter into pie crust; cover with plain batter. Top with spoonfuls of the remaining chocolate batter. Cut through batters several times for marble effect.

BAKE 35 to 40 minutes or until center is set. Cool. Refrigerate 4 hours or overnight. Serve topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.
Kraft Kitchens Tips
Size-Wise
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.
Special Extra
Garnish with fresh raspberries and mint sprigs just before serving.

Main dishes Island Citrus Fish

What You Need
1/4 cup packed brown sugar
1 tsp. ground cumin
6 cod fillets (1-1/2 lb.)
1/4 cup KRAFT Light Zesty Italian Dressing
1/4 cup lime juice
1/2 cup orange juice
1/4 cup chopped cilantro
2 Tbsp. chopped mint leaves
Make It

HEAT dressing in large skillet on medium-high heat. Combine sugar and cumin; sprinkle 2 Tbsp. sugar mixture over fish. Place fish in skillet, sugar side down; sprinkle with remaining sugar mixture.

COOK 3 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.

ADD lime and orange juices to skillet. Cook on medium heat until heated through, stirring occasionally. Remove from heat. Stir in cilantro and mint. Spoon evenly over fish.
Kraft Kitchens Tips
Special Extra
For an extra kick, add 1 tsp. crushed red pepper to the coating ingredients before using to coat the fish.
Cooking Know-How
Fish is done when it looks opaque and just begins to flake easily with a fork. Undercooked fish looks translucent and overcooked fish looks dry and falls apart.
How to Chop the Mint and Cilantro
Stack the mint and cilantro leaves on top of each other. Roll the stack lengthwise, then cut crosswise into thin slices. This is a technique professional chefs call chiffonade.

Frozen Chocolate Raspberry Cheese Pie

what you need
3/4 cup cold fat-free milk
1 cup LIGHT N' LIVELY 1% Lowfat Cottage Cheese with added Calcium
1/3 cup seedless raspberry fruit spread
1 pkg. (4-serving size) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
2 cups thawed COOL WHIP LITE Whipped Topping
1 square BAKER'S Semi-Sweet Chocolate, grated
1/2 cup fresh raspberries (optional)
Make It

POUR milk into blender container. Add cottage cheese and fruit spread; cover. Blend until smooth. Add pudding mix; cover. Blend well.

POUR into large bowl. Gently stir in whipped topping. Spoon into 8- or 9-inch pie plate; smooth top.

FREEZE 6 hours or overnight until firm. Let stand at room temperature 15 minutes or until cheesecake can be cut easily. Top with grated chocolate and raspberries just before serving. Store leftover cheesecake in freezer.
Kraft Kitchens Tips
Great Substitute
Substitute thawed frozen raspberries for fresh raspberries.
Great Substitute
Substitute additional BAKER'S Semi-Sweet Baking Chocolate, melted, for grated chocolate.

Hot & Spicy Brittle

what you need
1 cup sugar
1/2 cup light corn syrup
2 Tbsp. butter or margarine
1 cup PLANTERS Dry Roasted Peanuts
1 cup PLANTERS Sliced Almonds, toasted
2 tsp. hot pepper sauce
Make It

MIX sugar, corn syrup and 1/2 cup water in 3-quart saucepan. Bring to boil on medium heat, stirring until sugar dissolves. Cover. Boil 2 to 3 minutes.

UNCOVER; continue boiling until syrup reaches hard-crack stage (295°F). Remove from heat; stir in butter, nuts and pepper sauce.

POUR mixture onto lightly greased baking sheet; spread out with greased spoon or spatula. Cool completely. Break into pieces. Store in airtight container.
Kraft Kitchens Tips
Size-Wise
Enjoy a serving of this brittle-a spicy variation of a classic recipe.

Mix 'n Match Mini Cheesecakes

What You Need
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
Make It

PREHEAT oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.

BEAT cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.

BAKE 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.
Kraft Kitchens Tips
Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Stir-In Ideas
For each one-fourth portion of batter, stir in one of the following before pouring batter over crust and baking as directed: Apple Pie: Stir in 1/8 tsp. ground cinnamon. Top baked cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 tsp. brown sugar. S'Mores: Stir in 3 Tbsp. milk chocolate chips. Top baked cheesecake with 1/4 cup JET-PUFFED Miniature Marshmallows and 1 Tbsp. broken HONEY MAID Honey Grahams. Citrus: Stir in 1 tsp. lemon, orange or lime juice; 1 tsp. flour and 1/4 tsp. grated lemon, orange or lime peel. Chocolate Chunk: Stir in 1 square BAKER'S Semi-Sweet Baking Chocolate, chopped. New York: Stir in 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream and 1 Tbsp. flour. Cookies and Cream: Stir in 1/4 cup chopped OREO Cookies. Chocolate Royale: Stir in 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted. Peanut Butter: Stir in 2 Tbsp. peanut butter and 1 Tbsp. milk. Mocha: Mix 1 tsp. MAXWELL HOUSE Instant Coffee granules with 2 tsp. hot water. Stir into batter along with 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted. Cherry: Bake mini cheesecake as directed without Stir-Ins. Just before serving, top with 1/3 cup cherry pie filling.

Desserts Sweet Peanut Brittle

What You Need
1 cup sugar
1/2 cup light corn syrup
1 Tbsp. butter
2 cups PLANTERS COCKTAIL Peanuts
1 tsp. baking soda
1 tsp. vanilla
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup creamy peanut butter
Make It

SPRAY large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min. Stir in butter and peanuts. Microwave 3 to 4 min. or until pale golden brown. Stir in baking soda and vanilla. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.

MICROWAVE chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. or until chocolate is melted when stirred. Add peanut butter; stir until melted. Dip half of each candy piece in chocolate mixture; scrape bottom against edge of cup to remove excess chocolate. Place on sheet of foil or waxed paper. Refrigerate 20 min. or until chocolate is firm.
Kraft Kitchens Tips
Size-Wise
Trying to pace your eating at a party? Preview your choices and be selective instead of taking some of everything.
Caution
Use heavy oven mitts or potholders when removing bowl from microwave as candy mixture will be extremely hot. If available, use a 2-qt. glass measuring cup with handle as a large microwaveable bowl.
Hot/Sweet Peanut Brittle
Stir 1 tsp. hot pepper sauce into candy along with the vanilla.

Orange Grove Mini Cheesecakes

What You Need
24 NILLA Wafers, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Grated peel from 1 large orange (about 1 Tbsp.)
1 tsp. vanilla
2 eggs
2 squares BAKER'S White Chocolate, melted
1/4 cup seedless raspberry preserves, heated
Make It

PREHEAT oven to 325°F. Place 1 wafer in each of 12 paper-lined medium muffin cups. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, orange peel and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Spoon evenly into prepared muffin cups.

BAKE 20 to 25 min. or until centers are almost set. Cool. Refrigerate 4 hours or overnight. Meanwhile, drizzle chocolate evenly over remaining 12 wafers. Let stand at room temperature until chocolate is firm.

TOP each cheesecake with 1 tsp. preserves and 1 decorated wafer just before serving. Store leftover cheesecakes in refrigerator.
Kraft Kitchens Tips
Size-Wise
With their built-in portion control, these mini cheesecakes make a great treat.
Substitute
Prepare as directed, using grated lemon peel.

"Piece of Cake" (Mix) Cookie Bars

what you need

* 1 box (18.25 oz.) yellow cake mix
* 1 box (3.25 oz.) instant vanilla pudding (I used white chocolate)
* 2 eggs
* 1/4 cup water
* 1/2 cup vegetable oil
* 12 oz. choice chips and/or nuts
* Suggestions:
* Chocolate Chips or Chunks (White, Milk, Semi or Dark, Butterscotch)
* M&M’s
* Mini Kissables (I used)
* Chopped Candy Bars
* Chopped, Toasted Nuts

make it
Preheat oven to 350 degrees F. Combine all ingredients except chips and mix until well blended. Stir in choice of chips and/or nuts.

Spread evenly into lightly greased 9 x 13" pan. (Use foil for easy removal) The mixture will be thick like cookie batter.

Bake for 25 - 30 minutes, or until top is a light, golden brown, and toothpick inserted into center comes out clean. Cool completely in pan and cut into bars, or slice and serve warm (bars will be gooey).
Notes
There are a million cake mix cookie and bar recipes out there - but I like this one for the added pudding mix. It adds flavor and keeps the bars moist.