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Brandy-Vanilla Cheesecake Dip

Charles Walton IV
Prep time 5 mins
Yield Makes 3 cups
Refrigerated cheesecake filling is sold in a tub near the cream cheese. It is fully cooked and ready to use. Serve this incredibly easy but equally impressive dessert dip with sliced pears, apricots, cherries, strawberries, and assorted cookies.


  • 1 (24.2-oz.) container ready-to-eat cheesecake filling
  • 5 tablespoons brandy
  • 1 teaspoon vanilla extract

How to Make It

  1. Stir together all ingredients. Cover and chill until ready to serve.

  2. Note: For testing purposes only, we used Philadelphia Ready-To-Eat Cheesecake Filling.

  3. Orange Cheesecake Dip: Prepare recipe as directed, substituting 1/4 cup orange marmalade, melted, and 2 tsp. grated orange rind for brandy and vanilla.

  4. Rum-Almond Cheesecake Dip: Prepare recipe as directed, substituting 3 to 5 tsp. spiced rum and 1/2 tsp. almond extract for brandy and vanilla.