- 1 (24.2-oz.) container ready-to-eat cheesecake filling
- 5 tablespoons brandy
- 1 teaspoon vanilla extract
How to Make It
Stir together all ingredients. Cover and chill until ready to serve.
Note: For testing purposes only, we used Philadelphia Ready-To-Eat Cheesecake Filling.
Orange Cheesecake Dip: Prepare recipe as directed, substituting 1/4 cup orange marmalade, melted, and 2 tsp. grated orange rind for brandy and vanilla.
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.