philadelphia cream cheese lemon cheesecake recipes

- 2 cups powdered sugar
- 2 8-ounce packages Philadelphia-brand cream cheese, room temperature
- 1/2 cup canned sweetened cream of coconut (such as Coco Lé
- pez)*
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) butter, room temperature

- 1/2 cup butter
- 2 (8 ounce) packages philadelphia-brand cream cheese
- 1 teaspoon vanilla extract
- 1/2 cup canned sweetened cream of coconut (such as Coco L?pez)
- 2 cups powdered sugar

- *1 ? logs of sugar cookie dough for crust
- 2 ? cups lemon curd (divided)
- ? cup sifted flour
- 1 cup fat free half and half
- 2 cups fat free sour cream (divided)
- 3 large eggs
- 1 tbp lemon juice
- 1 tsp real vanilla flavoring
- ? tsp lemon extract
- ? tsp kosher salt
- 1 ? cup sugar or Splenda
- Philadelphia Cream Cheese
- 3 8oz pkg 1/3 less fat

- 1 (3 1/2 ounce) box jello cheesecake flavor instant pudding and pie filling
- 1 teaspoon vanilla
- 1 cup cold milk
- 1 (8 ounce) cream cheese
- 1 Cool Whip, thawed (small)
- 2 tablespoons powdered sugar

- Blueberry Cheesecake Fudge
- 1/4 cup butter
- 2 1/2 cups granulated sugar
- 2/3 cup evaporated milk
- 12 ounces vanilla chips
- 3 ounces cream cheese, at room temperature
- 5 ounces Marshmallow Cr?me
- 1 1/2 cups dried blueberries
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring or extract
- Line a 9-inch square pan with aluminum foil and set aside.

- 2 tablespoons fresh lemon juice
- 1 cup milk
- 8 ounces cream cheese

- 2 tablespoons cornstarch
- 1 (8 ounce) package cream cheese
- 1 tablespoon butter
- 1 tablespoon confectioners' sugar
- 1 cup cold water
- 3 tablespoons lemon juice
- 2/3 cup sugar
- 2 teaspoons grated lemons, rind of
- 1/3 cup sugar
- 1 egg
- 1/2 cup whipped cream
- 1 9 inch pie shell
- 2 egg yolks

- 2 large, sweet peaches, peeled and pitted
- 1 1/2 cups heavy cream
- 1/4 cup peach nectar
- 1/3 cup sugar
- 1/4 teaspoon vanilla extract