Key Lime Cheesecake

Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 packages Philadelphia Light Brick Cream Cheese Spread, softened
3/4 cup sugar
2 limes, zested and juiced
3 eggs
3/4 cup whipped cream (recipe follows)

Directions:

1. Heat oven to 350 degrees F.


2. Mix graham crumbs and butter; press onto bottom of 9 inch springform pan.


3. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Scrape down mixing bowl occasionally.


4. Add lime peel and juice; mix well.


5. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.


6. Bake 45 to 50 minutes or until centre is almost set.


7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.


8. Refrigerate at least 4 hours before serving.


9. Top with whipped cream just before serving.

Whipped Cream:

Ingredients:

1 cup heavy whipping cream

2 tablespoons sugar

1/2 teaspoon vanilla

Directions:

1. Add cream and vanilla and blend together with electric mixer for 30 seconds.


2. Add sugar and continue blending on high speed about 4 minutes until stiff peaks form.


3. Serve over dessert or cover and refrigerate.

New York Cheesecake

Classics never go out of style - this rich and creamy cheesecake is irresistible.

Ingredients:
1 1/4 cups honey maid graham cracker crumbs
1/4 cup butter, melted
5 packages Philadelphia brick cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
1 (19 ounce) can cherry pie filling

Directions:

1. Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
3. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
4. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
5. Pour over crust.
6. Bake 1 hour 10 minutes or until center is almost set.
7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
8. Refrigerate 4 hours or overnight. Top with pie filling before serving.
   Store leftover cheesecake in refrigerator.