Cheesecake Bundles in Phyllo

  1. Crust: Mix all ingredients; press onto bottoms of 4 foil-lined half-steam table pans (or onto bottom of 1 foil-lined half-steam table pan for trial recipe).
  2. Set aside while preparing filling
  3. Cheesecake: Beat cream cheese, sugar, flour and vanilla in 12-qt.
  4. bowl (or in 6-qt.
  5. bowl for trial recipe) of mixer fitted with paddle attachment 1 min.
  6. Scrape paddle, side and bottom of bowl.
  7. Beat an additional 1 min.
  8. Blend in sour cream on low speed just until combined.
  9. Add eggs, 1 at a time, mixing after each addition just until blended.
  10. Pour evenly over crusts.
  11. Bake in 300 degrees F-convection oven 25 to 27 min.
  12. or until centers are almost set, rotating pans after 15 min.
  13. Cool completely.
  14. Refrigerate several hours or overnight.
  15. Bundles: Remove Cheesecakes from pans.
  16. Trim and discard 1/4-inch-wide piece from each side; cut each trimmed cheesecake into 35 rectangles.
  17. Stack 5 phyllo squares for each bundle, brushing butter between layers; brush top with butter.
  18. Place cheesecake piece in center of phyllo.
  19. Fold 1 corner of phyllo square over cheesecake, then fold 2 opposite sides of phyllo over cheesecake.
  20. Lightly brush edges of unfolded corner with water before folding over cheesecake.
  21. Press seams together lightly to seal.
  22. Place, seam-sides down, in single layer in parchment paper-lined sheet pans.
  23. Refrigerate 1 hour.
  24. Brush bundles with remaining butter.
  25. Bake in 400 degrees F-convection oven 6 to 8 min.
  26. or until lightly browned.
  27. Serve warm.

crust, oreo piecessmall, slivered almonds, butter, cream cheese, sugar, flour, vanilla, sour cream, eggs, bundles, butter, phyllo sheets

Taken from www.kraftrecipes.com/recipes/cheesecake-bundles-in-phyllo-111694.aspx (may not work)

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