|Philadelphia Main Line Classics|
|by Junior Saturday Club of Wayne|
Now in its seventh printing, Main Line Classics is a delightful cookbook with over 400 pages of double-tested, delicious, easy to prepare recipes.
Results 91 - 100 of 245 for philadelphia cream cheese cheesecake
Place pineapple and ... (thick syrupy). Have cream cheese at room temperature ... inch glass baking dish. Place in refrigerator and chill several hours.
Combine crumbs, butter, ... 5 minutes. Combine cream cheese, sugar, juice, ... and wrap chilled cheesecake individually in moisture-vaporproof ... 40 minutes before serving.
Mix first 4 ... holes. Spoon in cream mixture evenly and ... is slightly firm. Remove from oven, let cool, then refrigerate. Slice when completely cool.
Mix and press ... electric mixer combine cheese and milk at ... hours. Mix whipping cream with 1/4 cup ... Sprinkle on almonds. Enjoy! Good without the topping.
Combine crumbs, nuts, ... 10 minutes. Combine cream cheese and brown sugar, ... carefully spread over cheesecake. Bake at ... Garnish with mint candies.
Blend well and pour into a graham cracker crust. Top with cherry pie filling.
Spray bottom of ... seams meet. Mix cream cheese, sugar, vanilla ... golden brown. Sprinkle with powdered sugar, cool and refrigerate. Cut in small squares.
Put cupcake holders ... holder. Mix together cheese and sugar; add ... filling. NOTE: Fill a few hours prior to use, so filling will not bleed into cheesecake.
Mix together and ... degrees to set cheesecake. Let cool, ... always beat the eggs first, add the sugar and vanilla; mix well. Then add the cream cheese last.
Press in springform pan and bake at 325 degrees for 10 minutes. Pour onto crust and bake at 300 degrees for 55 minutes. Spread over cake and bake at ...
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