This post brought to you by PHILADELPHIA cream cheese . All opinions are 100% mine.

Truthfully I'm not much of a baker, at least not in the classic sense. What I am is gutsy (or crazy), and that leads to me attempting some of the most complicated desserts I've ever seen. I can't bake cookies, but darnit if I won't bust this Peppermint Cheesecake Layer Cake out during the holiday season (originally from Southern Living magazine Dec 2011).

Peppermint Cheesecake Layer Cake

It involves 2 frozen cheesecakes and 3 layers of sour cream cake topped with a white chocolate cream. It has gotten rave reviews from friends (even causing one of them to declare she was out-baked!), so I wanted to share with you the recipe (HERE). For the record, I had never made any version of a cheesecake or sour cream cake before I attempted this, so if I can do it by carefully following a recipe…SO CAN YOU!

Personally I love cream cheese based desserts. Or maybe I just love cream cheese? Of course a classic cheesecake is always welcome, but I like to use cream cheese in other more subtle ways as well…you know, like layered in between 3 other cakes :) Subtlety never was a strength of mine now that I think of it. 

When it comes to cream cheese, Philadelphia is king. Is there any other kind? Savory or sweet, there are about a million ways to use this smooth and slightly tangy creation. Aside from just slathering it on a bagel, I mean. While the Peppermint Cheesecake Layer Cake tops my list of favorite desserts, it's definitely not the end of the list. I have also made this DE-LISH and moderately healthy version of a frozen peanut butter cup from Dashing Dish. Actually I've made it more times than I can count. Once I just froze the filling and ate it like ice cold fudge. Don't judge me. 

Even if you think you don't like cream cheese, I challenge you to try one of the recipes PHILADELPHIA cream cheese has on their website. I've had people tell me, "Oh I don't like cream cheese" and then gobble down the cream cheese laden concoction :) And trust me…while it can sometimes be a guilty pleasure (or just a guilty party in whole host of other badly behaved foods), there is a healthy side as well. There are low fat and fat free versions that work great on their own or combined with the original. Seriously. I do this all the time. 

Am I the only person who loves to use this unique ingredient? I've added it to scrambled eggs, mashed potatoes, soups, sauces, and spread it on cinamon raisin toast :) The low fat variety even makes a great "cheeseball" using dip mixes. Do you have any favorite recipes? Pin your recipes or get more ideas on Philidelphia's Pinterest board

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3 Responses

  1. Linda

    Who doesn’t LOVE cream cheese? I sometimes add a wee bit to a bit pot of mashed potatoes.

  2. Joy Isaacson

    Rachel, this reminds me of the Passover cake that we made every year when you came to our house for Passover. As a matter of fact, this receipe was also from southern living. Looks beautiful. Aunt joy

    • Rachael Evans

      It does remind me of that! That was always so much fun when we made the cake together :)


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