Save On PHILADELPHIA Cream Cheese At Publix – Serve Up This 1621 First Thanksgiving Cheesecake

Nov 21, 2019 | #, Deals, Recipes | 0 comments

This post is sponsored by PHILADELPHIA Cream Cheese. All comments and opinions are my own.

I love to entertain and have folks over many, many times during the holiday season. Some of my guests will attend multiple parties, so I try to vary my menu from event to event. As I was looking for a new dessert option to add to my holiday spread, I came across this recipe for 1621 First Thanksgiving Cheesecake.

This recipe seemed quite simple and I loved that there weren’t a ton of ingredients needed. I am all about desserts that I can make ahead of time rather than having to prep/cook at the last minute. When I have a house full of folks, I want to pull out a dessert and then just cut and serve.

Naturally, I had to do a test run to make sure that it was doable AND tasted good. I am very happy to report that this one is a keeper for sure!

1621 First Thanksgiving Cheesecake

Author: KRAFT Foods

Prep time: 20 mins

Cook time: 6 hours 15 mins

Total time: 6 hours 35 mins

Serves: 16

Ingredients

1 cup graham cracker crumbs
1/4 cup butter, melted
1 cup plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs

Instructions

[b]HEAT[/b] oven to 325°F.
[b]COMBINE[/b] graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 10-inch cast-iron pan sprayed with cooking spray.
[b]BEAT[/b] cream cheese with vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
[b]POUR[/b] over crust. (Note: Pan will be very full.) Place pan on baking sheet, then place in oven.
[b]BAKE[/b] 50 to 55 min. or until center of cheesecake is almost set. Cool completely.
[b]REFRIGERATE [/b]4 hours.

Serving size: 1/16 Calories: 320 Fat: 24g Saturated fat: 14g Carbohydrates: 19g Sugar: 16g Sodium: 290mg Fiber: 0g Protein: 6g Cholesterol: 115mg

Now, I am far from a pro when it comes to cheesecakes. In all honesty, I might make one every 4 – 5 months. I really only make cheesecakes only when I have other folks around to help me eat it. I just don’t have the willpower to pass up that creamy goodness if it’s sitting in my fridge!

Let me tell you, the cheesecake tasted absolutely incredible—cracks and all! It was rich and creamy and had the perfect amount of crust. As you can see, I added some sugared cranberries as an extra touch. That sweet and tart combo was a nice contrast AND helped to hide the little flaws.

I would highly recommend this recipe as an addition to your holiday gathering. You don’t need to be a master baker to serve up something that tastes amazing. If you are afraid of cracks, check out this pin with ideas on how to use toppings to cover up cracks.

Great news! Right now is the perfect time to gather your ingredients as we have a sale on the 8oz bricks of PHILADELPHIA Cream Cheese as part of the ad at Publix. Grab what you need for this recipe and maybe a few more to have handy for all your other favorite foods and recipes.

PHILADELPHIA Cream Cheese, 8 oz, 2/$4
–$0.50/1 PHILADELPHIA Original Cream Cheese (Ibotta Deposit)
$1.50 after cash back!

Check the package as it usually has a pretty long shelf life. Stock your fridge and keep what you need handy and save when you shop at Publix.

Note: the addition of sugared cranberries or any topping will affect the nutritional info on the recipe provided.