Cheesecake Bundles

Cheesecake Bundles
Yield:
140 servings, 1 bundle (95 g) each

Ingredients

Ingredients Weights Measures
Crust
Oreo Crumbs 2 lb. [1.1 kg] 2-1/2 qt. [2.5 L]
slivered almonds, toasted, chopped 8 oz. [225 g] 2 cups [500 mL]
butter, melted 8 oz. [225 g] 1 cup [250 mL]
Cheesecake
Philadelphia Brick Cream Cheese, softened 8 lb. [3.6 kg] -
sugar 1 lb. [790 g] 1 qt. [1 L]
flour 2 oz. [60 g] 1/2 cup [1.25 mL]
vanilla 1-1/4 oz. [35 g] 2-1/2 Tbsp. [37 mL]
sour cream 2 lb. [1 kg] 1 qt. [1 L]
eggs 2 lb. [1 kg] 16 each
Bundles
butter, melted 2 lb. [1 kg] 1 qt. [1 L]
frozen phyllo sheets, thawed, cut into 6-inch squares 8 lb. [3.6 kg] 350 sheets
Crust
Oreo Crumbs 10-1/2 oz. [300 g] 2-1/2 cups [625 mL]
slivered almonds, toasted, chopped 2 oz. [60 g] 1/2 cup [125 mL]
butter, melted 2 oz. [60 g] 1/4 cup [60 mL]
Cheesecake
Philadelphia Brick Cream Cheese, softened 2 lb. [1 kg] -
sugar 7 oz. [200 g] 1 cup [250 mL]
flour - [3 g] 2 Tbsp. [30 mL]
vanilla - [4 g] 2 tsp. [10 mL]
sour cream 8 oz. [225 g] 1 cup [250 mL]
eggs 8 oz. [225 g] 4 each
Bundles
butter, melted 8 oz. [225 g] 1 cup [250 mL]
frozen phyllo sheets, thawed, cut into 6-inch squares 2 lb. [1 kg] 88 sheets

Directions

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). Set aside while preparing filling

Cheesecake: Beat cream cheese, sugar, flour and vanilla in 12-qt. (12-L) bowl (or in 6-qt. [6-L] bowl for trial recipe) of mixer fitted with paddle attachment 1 min. Scrape paddle, side and bottom of bowl. Beat an additional 1 min. Blend in sour cream. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.

Bake in 300ºF-convection oven 25 to 27 min. or until centres are almost set, rotating pans after 15 min. Cool completely. Refrigerate several hours or overnight.

Bundles: Remove Cheesecakes from pans. Trim and discard 1/4-inch-wide piece from each side; cut each trimmed cheesecake into 35 rectangles.

Stack 5 phyllo squares for each bundle, brushing butter between layers; brush top with butter. Place cheesecake piece in centre of phyllo. Fold 1 corner of phyllo square over cheesecake, then fold 2 opposite sides of phyllo over cheesecake. Lightly brush edges of unfolded corner with water before folding over cheesecake. Press seams together lightly to seal. Place, seam-sides down, in single layer in parchment paper-lined sheet pans. Refrigerate 1 hour.

Brush bundles with remaining butter. Bake in 400ºF-convection oven 6 to 8 min. or until lightly browned. Serve warm.

Kraft Kitchens Tips

Substitute
Substitute lightly crushed OREO Pieces - Medium for the OREO Pieces - Small.
Make Ahead
Wrap unbaked bundles tightly; freeze up to 2 weeks. Thaw overnight in refrigerator, then bake as directed.
Serving Suggestion
Serve each baked bundle topped with about 1 Tbsp. raspberry sauce.
Size Wise
Dessert can be part of a balanced diet but remember to keep tabs on portions.

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Nutritional Information
Calories
 310
Total fat
 20 g
Saturated fat
 11 g
Cholesterol
 75 mg
Sodium
 350 mg
Carbohydrate
 27 g
Dietary fibre
 1 g
Sugars
 9 g
Protein
 6 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
Calcium
 4 %DV
Iron
 10 %DV