cream cheese isnt just for bagels and cheese cake. lets see them creative recipes. when i do have it on bagels i put a little pepper on it. it gives it a nice little zip
Cream Cheese Brownies
4 oz. dark chocolate
5 tablespoons butter
3 oz. cream cheese
1-cup sugar
3 eggs
1/2 cup plus 1 tablespoon unsifted flour
1 1/2 teaspoon vanilla
1/2-teaspoon baking powder
1/4-teaspoon salt
1/2-cup chopped pecans
1/4-teaspoon almond extract (optional - can use vanilla instead)
Preheat oven to 350°F. Put chocolate and 3 tablespoons butter in saucepan or double boiler and heat over simmering water, stirring constantly, until melted. Remove from heat and set aside to cool (I do this in microwave but be very careful as this can burn very quickly).
Cream remaining 2 tablespoons butter with cream cheese until mixed. Gradually add 1/4-cup sugar, creaming until light and fluffy. Stir in 1 egg, 1-tablespoon flour and 1/2-teaspoon vanilla until blended. Set aside. In a separate bowl beat remaining eggs until fluffy. Gradually add remaining 1/4-cup sugar, beating until thickened. Fold in baking powder, salt and 1/2-cup flour. Blend in cooled chocolate mixture. Stir in nuts, almond extract (optional), and remaining teaspoon vanilla.
Measure 1 cup of the chocolate batter and set aside. Spread remaining chocolate batter in a greased and floured 8-inch square pan. Pour cream cheese mixture over top and spread evenly. Drop by tablespoons the set-aside cup of chocolate batter onto the cream-cheese mixture. Swirl them together with a knife to marbleize. Bake for 35-40 minutes. Remove and let cool. Cut into 2" squares.
BEER CHEESE DIP
Ingredients: 2 8 oz. pkgs. softened cream cheese, 2 cups sharp shredded
cheddar, 1 pkg. buttermilk ranch dressing mix, 1/2 cup warm beer, 6 sliced green onions.
Mix 1st three ingredients together. Add beer & mix some more. Garnish with
green onions on top.
Raspberry Cheese Ball
1 (8 oz.) package cream cheese softened
2 T. sherry
1/2 C. chopped walnuts or pecans toasted
1/4 C. seedless raspberry preserves
Combine cream cheese, sherry and nuts, mixing until well blended.
Chill mixture at least 30 minutes.
At serving time, shape into a ball. Make a hollow on top of the ball. Spoon the raspberry preserves into hollow and around the sides of the ball.
Serve with crackers.
Party Cheese Ball
2 (8-ounce) packages cream cheese, softened
2 cups shredded sharp cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped onion
1 tablespoon chopped green pepper
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 to 2 cups finely chopped pecans or walnuts*
Combine all ingredients together and mix well. Shape into 1 large ball or 2 small balls. Roll in the finely chopped nuts.
Wrap tightly in plastic wrap and chill for 2 to 3 hours, removing from refrigerator 1/2 hour before serving.
Serve with a variety of crackers.
*As a variation try using toasted sesame seeds instead
Carrot Cheesecake Ball
1 (8 oz.) can crushed pineapple
1/4 cup dry coconut flakes (optional)
1/2 cup finely shredded carrots
1/2 cup raisins
1 (8 oz.) package cream cheese
1/2 of an 8 oz. package light cream cheese (this is important for texture.)
1/3 cup sugar
1/2 tsp. ginger (powdered works best here)
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla
1 cup graham cracker crumbs
Drain a small can of crushed pineapple, and soak up excess juice with paper towel. Set aside.
Mix your dry ingredients and toss in the carrots and raisins. Mix the pineapple, coconut, vanilla, and cream cheeses. Add dry ingredients, (you might prefer slightly more sugar than I do) form into a ball and roll in graham cracker crumbs.
Serve with graham cracker, carrot sticks, or whatever you think would go with this.
White Cheddar Cheese Balls
2 8 oz. packages cream cheese, softened
2 cups (8 oz.) shredded white cheddar cheese
2 tablespoons thinly sliced green onion
1/2 teaspoon garlic powder
Combine cream cheese and cheddar cheese in large bowl. Mix until blended.
Add green onion and garlic powder.
Mix well; cover and chill until firm.
Roll cheese mixture in bite sized balls, and serve as desired.
Yield: 3 dozen
Serving options:
Roll 1/2 the balls in 2 T fresh chopped parsley and 1/2 in 2 T paprika
Roll in 1/2 cup ground almonds or pecans
Crab Cheese Ball
8 oz. cream cheese, softened
1 bunch green onion, chopped fine
6 oz. imitation crab, chopped fine
Mix ingredients together.
Chil.
Serve with crackers.
Havarti Cheese Ball
8 ounces cream cheese, softened
1/2 cup shredded Havarti cheese
1/3 cup crumbled feta cheese
1 tablespoon dry white wine or milk
3/4 teaspoon chopped fresh oregano (1/4 tsp dry)
2 tablespoons finely chopped fresh parsley
2 medium green onions, finely chopped
2 tablespoons finely chopped red bell peppers
crackers for serving
Beat cheeses, wine, oregano and green onion in medium bowl with electric mixer on low speed until blended. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate about 2 hours or until firm enough to shape.
Shape cheese mixture into a ball; roll in parsley and bell pepper. Serve with crackers. Makes 1 3/4 cups.
Can freeze up to 2 months wrapped tightly in plastic wrap. To serve from freezer, unwrap cheese ball and let stand at room temp to thaw, or thaw loosely wrapped in refrigerator at least 8 hours. Refrigerate tightly covered up to 1 week.
Strawberry-Cream Cheese Ice Cream
4 slightly beaten eggs
2 cups sugar
2 cups half-and-half or light cream
2 8-ounce packages cream cheese, softened
2 tablespoons lemon juice
2 tablespoons vanilla
4 cups whipping cream
1 10- to 12-ounce jar strawberry ice cream topping (about 1 cup)
Combine eggs, sugar, and half-and-half or light cream in a heavy medium saucepan. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Cover and chill mixture for 1 hour.
Beat cream cheese until smooth. Gradually beat in the cooled egg mixture. Stir in lemon juice and vanilla. Stir in whipping cream.
Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer’s directions. When mixture is frozen, remove the dasher and stir in the strawberry ice cream topping with a long handled spoon until marbled but not thoroughly mixed.
Makes about 3 quarts.
Peanut Butter Cream Cheese Pie
20 Oreo cookies, crushed
1/4 cup butter
3 ounces cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1/2 cup milk
3/4 cup cool whip
Mix crushed cookies with butter and press into pie plate. Bake at 400ºF for 5 minutes, then cool.
Combine cream cheese, peanut butter, sugar and milk, stirring until smooth.
Pour into prepared crust and refrigerate.
Immediately before serving, top with cool whip.
Smoked Salmon Rolls with Olive Cream Cheese
1/3 C. chopped, pitted, brine-cured green olives
8 oz. package cream cheese, softened
2 T. fresh lemon juice
2 T. finely chopped chives
1/2 t. freshly ground black pepper, or to taste
8 oz. thinly sliced smoked salmon
Whole chives (optional garnish)
In small mixing bowl, thoroughly combine the chopped olives with the cream cheese, lemon juice, chopped chives and pepper. Taste and adjust seasoning as needed.
Place thin slice of salmon on the counter or board, with one of the narrow ends toward you. Place a rounded tablespoon of the olive mixture on the end nearest you and roll up in the salmon.
Repeat with remaining salmon and cream cheese, arrange on a serving plate, cover tightly with plastic wrap, and refrigerate till serving time.
Marie Callender’sLemon Cream Cheese Pie
Crust
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg Lemon
Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter
-
Preheat oven to 350 degrees F.
-
Prepare the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
-
Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come almost clean.
-
As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
-
Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat. 6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.
Slice into 6 pieces to serve restaurant-size portions.
Cream Cheese Chicken Soup
1 small onion chopped
1 Tbls. margarine
3 cups chicken broth
3 carrots sliced thin
2 potatoes peeled and cubed
2 cups cooked cubed chicken
2 Tbls. parsley
salt and pepper to taste
1/4 cup flour
1 cup milk
8 oz. pkg cream cheese
In a large sauce pan saute the onion in margarine. Add broth, carrots, and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken, parsley, salt and pepper. Heat through. Combine flour and milk until smooth. Add to vegetables. Bring to a boil and cook for 2 minutes; stirring constantly. Reduce heat and add cream cheese. Stir until cream cheese is melted.
Amaretto Irish Cream Cheesecake
1 1/2 cupvanilla wafer crumbs
1/2 cup blanched whole almonds,
: roasted and finely chopped
1/4 cup melted butter
1 tb Amaretto
24 oz cream cheese
1 cup sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds,
: toasted and ground
1/4 cup Irish cream liqueur
1-1/2 cup sour cream
1 tablespoon sugar
1/2 teaspoonvanilla extract
Combine first four ingredients. Firmly press mixture evenly on
bottom of lightly greased 10-inch springform pan. Bake at 350 degrees
for 10 minutes, then cool. Beat softened cream cheese at high speed
with an electric mixer until light and fluffy. Gradually add one
cups sugar, beating well. Add eggs, one at a time, beating after each
addition. Stir in whipping cream and next 3 ingredients. Pour into
pan. Bake at 350 degrees for 50 minutes. Turn oven off and leave
cheesecake in oven for 30 minutes. Combine sour cream and next 2
ingredients. Stir and spoon over cake. Sprinkle 1/4 cup almonds
around the edge. Bake at 500 degrees for 5 minutes. Cool; chill.
Apricot Cream Cheese Cookies
Yield: 4 Servings
Ingredients
1 1/2 cups margarine
1 1/2 cups sugar
8 oz philadelphia cream cheese
2 eggs
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups flour
1 1/2 teaspoons baking powder
1 apricot filling
1 sugar, confectioners
----------------------------APRICOT FILLING-------------------------------
11 oz apricots, dried
1/2 cup sugar
Instructions
Combine margarine, sugar and softened cream cheese mixing until
well
blended. Blend in eggs, lemon juice and rind. Add combined dry
ingredients to cream cheese mixture and mix well and chill. Roll
into medium size ball. Place on ungreased cookie sheet. Flaten
slightly, indent center, put apricot filling in center. Bake 350
degrees for 15 minutes. Cool slightly and sprinkle powdered
sugar on top.
Fillling: Put 1 pkg. (11 oz.) apricots in saucepan and add water
just
cover. Add 1/2 cup (or to taste) sugar and bring to boil. Cover
and
simmer 10 minutes or until apricots are soft and most of water is
absorbed. Force through sieve or whirl in blender. Makes 2 cups
Butterscotch Cream Cheese Bars
1 package 12 oz butterscotch chips
6 tablespoons butt
2 cups graham cracker crumbs
1 cup finely chopped walnuts
2 package 8 oz each cream cheese, soft
1/2 cup sugar
4 eggs
1/4 cup flour
2 tablespoons lemon juice
Instructions
-
In a small heavy saucepan over low heat (or in a microwave oven in
a microwave safe bowl or saucepan for 4 minutes on 70% power), melt
the butterscotch chips and butter, stirring until smooth. If you use a
microwave safe saucepan or bowl, be sure to cover it. -
Transfer to large bowl. With a fork, stir in the graham cracker
crumbs and walnuts until the mixture resembles crumbs; reserve 2 cups
for the topping. Press remaining mixture into a 13 x 9 x 3 baking pan
and bake in preheated 350F oven for 12 minutes. -
In a large mixing bowl, beat cream cheese and sugar until fluffy.
Slowly add one egg at a time, beating after each addition. Add flour
and lemon juice, and beat until smooth. -
Pour over hot baked crust, and sprinkle with reserved crumbs. Bake
at 350F for 25 minutes. Cool completely in pan on wire rack. Cut into
2 x 1 inch bars. Chill before serving.
Cream Cheese Biscuits
1 cup flour
1 teaspoon salt
1/2 cup butter
1 (3 ounce) package cream cheese
Preheat the oven to 425 degrees.
Sift together the flour and salt. Add the butter, piece by piece, and the cream cheese. Mix until you have a dough that holds together.
Do not overmix.
Turn the dough out onto a lightly floured work surface and, with a rolling pin, roll it out to a thickness of about 1/2".
Cut out rounds with a biscuit cutter and place on a lightly buttered baking sheet. Bake until pale brown, about 20 minutes.
Serve warm.
Homemade Cream Cheese
1 quart fresh milk
2 teaspoons salt
2 tablespoons white vinegar
Bring milk and salt very slowly to the boil.
Remove from heat and stir in white vinegar.
Leave to cool.
When cool pour mixture into a muslin bag and allow to drip.
Cream Cheese Candies ( This is easy for kids to make )
1 (3 ounce) package cream cheese, softened
1/4 teaspoon peppermint extract or almond extract
3 cups confectioners’ sugar
green colored sugar (optional)
red colored sugar (optional)
In a mixing bowl, combine cream cheese and extract.
Beat in 1 1/2 cups confectionsers’ sugar.
Knead in remaining confectioners’ sugar until smooth.
Shape into 1/2 inch balls.
Roll in colored sugar if desired.
Place on an ungreased baking sheet and flatten with a fork, or shape with a candy mold.
Let stand for 1 hour to harden.
Store in an airtight container in the refriegerator.
Can also freeze these for up to 3 months in an airtight container on sheets of wax paper.
Cherry Cream Cheese Pie
1 ready-made pie crust, graham or chocolate
1 can cherry pie filling
8 ounces cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tablespoon vanilla
In a medium bowl, beat cream cheese until smooth.
Add sweetened condensed milk, blending well.
Add lemon juice and vanilla until well blended.
Pour into pie crust and chill 3 hours, or until firm.
Add cherry filling on top of pie.
You can also use blueberry, or strawberry pie filling.
Terri’s Cherry Cheesecake
8 ounces cream cheese, softened
8 ounces Cool Whip, defrosted
1 tablespoon lemon juice
1/4 cup sugar
Mix together well the cream cheese, lemon juice and sugar. Fold in the Cool Whip. Pour into prepared pie shell. Top with Cherry Pie Filling. Chill.
Pumpkin Cheesecake with Bourbon Spiked Cream
1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon
1 cup semisweet chocolate sauce, warm, recipe follows
Preheat the oven to 350 degrees F. Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting. Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.
CHOCOLATE SAUCE:
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. Yield: 1 1/2 cups