5 Cheesecakes Perfect for Thanksgiving with Philadelphia!
Ah… Thanksgiving. The beloved holiday dedicated to gratitude and indulgence is just around the corner. As the countdown to Thanksgiving begins, our ovens are gearing up to work their annual magic. For many, it’s a time to gather with loved ones and express thanks. For foodies like us, it’s all that as well as a time to indulge in a feast of delectable dishes!
While turkey often takes center stage, there’s an underdog dessert that is quietly yet undeniably a Thanksgiving staple—the cheesecake. Creamy, luscious, and oh-so-indulgent, cheesecakes never fail to add a touch of sweet elegance to your holiday table.
This is why we’ve partnered with Philadelphia to bring you these five tantalizing cheesecake recipes. From classic Turtle Pumpkin Pie to sweet, bite-sized Pumpkin Cheesecake Truffles, these indulgent desserts will help you create the perfect sweet ending to your Thanksgiving celebration! Best of all, they are all infused with the rich and velvety goodness of Philadelphia cream cheese, making them the perfect dessert to spoil yourself with.
So, grab your apron and get ready to explore a world of creamy, dreamy cheesecakes that are the perfect additions to your Thanksgiving table!
In a medium sized bowl beat Philadelphia cream cheese, milk, JELL-O, pumpkin, cinnamon and nutmeg with whisk or hand mixer until smooth.
Next, fold in 1 1/2 cups COOL WHIP then spoon the pumpkin mixture into the premade crust.
Refrigerate for 1-2 hours. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Enjoy this silky Turtle Pumpkin Pie with friends and family!
Maple Bacon Cheesecake
Difficulty: Easy • 10 Servings • Total Time: 7 Hours
Ingredients:
2 pkg. (8 oz.) Philadelphia Cream Cheese, room temperature
12 ozs bacon bits
½ C pecans, chopped
1/2 C Heavy Whipping Cream
1/4 C espresso coffee
2 Tbsp cornstarch
1/2 C brown sugar
1/2 C maple syrup
1 tsp vanilla extract
4 eggs, at room temperature
1 ready-to-use graham cracker crumb crust
Directions:
Preheat your oven to 400 degrees Fahrenheit.
Brush uncooked bacon with maple syrup, sprinkle with brown sugar, and bake for approximately 20 minutes until crispy. After cooling, chop the bacon into bits and set it aside.
In a medium-sized bowl, combine Philadelphia cream cheese, espresso, heavy whipping cream, cornstarch, brown sugar, maple syrup, and eggs. Mix until you achieve a smooth consistency. Fold in the prepared candied bacon bits and pecans.
Pour the cheesecake mixture over a graham cracker crust. Wrap the pan with aluminum foil and place it in a larger pan. Create a water bath by pouring water into the larger pan.
Bake the assembled cheesecake in the oven at 320 degrees Fahrenheit for about 1 ½ hours. Once done, allow it to set in the refrigerator for at least 5 hours or preferably overnight.
When the cheesecake is fully set, decorate it with slices of candied bacon and whipped cream.
1 pkg. (8 oz.) Philadelphia Cream Cheese, room temperature
½ C Graham cracker crumbs
1/4 C Powdered sugar
1 tsp. Pumpkin pie spice, divided
2 Pkg. (4o oz. each) BAKERS Bittersweet Chocolate, broken into small pieces
Directions:
Beat cream cheese in a large bowl with an electric mixer until creamy. Add graham cracker crumbs, sugar and 3/4 teaspoon pumpkin pie spice. Mix well.
Scoop cream cheese mixture into 22 (1-inch) balls, using about 1 tablespoon of the cream cheese mixture for each ball. Place on waxed paper covered baking sheet. Freeze for 10 minutes.
Melt chocolate as directed on the package. Dip cream cheese balls, one at a time, into melted chocolate, turning until evenly coated with chocolate. Return to the baking sheet and sprinkle with remaining pumpkin pie spice.
Microwave 6 caramels and 2 tablespoons of milk in a microwave safe bowl on high for 1 minute and 15 seconds or until the caramels are completely melted when stirred. Add cream cheese; beat with mixer until blended.
Add dry pudding mix and 1 cup of the remaining milk; beat for 2 minutes. Whisk in 1 cup COOL WHIP; spoon into pie crust.
Microwave remaining caramels and milk in a medium sized microwavable bowl for 1 1/2 minutes or until the caramels are completely melted and the sauce is well blended, stirring after 1 minute. add nuts; mix well. spread over top of pie to within 1 inch of the edge. Refrigerate for 4 hours.
4 pkg. (8 oz.) Philadelphia Cream Cheese, room temperature
½ lb. Granny smith apples, peeled and sliced
1 ¼ C Sugar, Divided
1 ¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ C old-fashioned or quick- cooking oats
⅓ C butter, melted
1 tsp Vanilla extract
4 eggs
Directions:
In a saucepan, add apples, 2 Tbsp sugar and ¼ tsp cinnamon on medium heat for 5 min or until apples are tender, stirring frequently. Cool.
Heat oven to 325 degrees fahrenheit. Combine graham cracker crumbs, oats, melted butter remaining cinnamon and 2 Tbsp of the remaining sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese, vanilla and remaining sugar in a medium bowl with an electric mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Spread cooked apples over the crust to within ½ inch of the edge; cover with cream cheese mixture.
Bake cheesecake for 1 hour to 1 hour 10 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake; cool before removing the rim.