I was looking for recipes for a cream cheese pound cake?

Answer 1

Cream Cheese Pound Cake

Ingredients

3/4 lb butter
3 c sugar, granulated
1/2 lb cream cheese
6 lg eggs
3 c cake flour, sifted
1/4 ts salt
1 1/2 ts almond extract
1 ts vanilla extract

Instructions

Pre-heat oven to 325 degrees F. Cream the butter, sugar and cheese together until the mixture is light and fluffy. Add salt, vanilla and almond extract. Beat well. Add eggs, one at a time, blending well after each.

Stir in flour. Don't be vigorous; mix it just enough to incorporate
the flour. Spoon into a greased tube pan. Bake in preheated oven for 1 1/2 hours. Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan. If you wait too long, it will stick.

Answer 2

Cream Cheese Pound Cake

1 cup Butter (2 sticks) softened
1/2 cup Solid vegetable shortening
3 cup Granulated sugar
1 pkt Cream cheese - (8 oz) softened
3 cup Sifted cake flour sift then measure
(do not substitute another type of flour)
6 x Eggs lightly beaten
1 tbl Vanilla

Preheat oven to 350 degrees. Grease and flour a 9- by 13-inch pan, then line with waxed paper.
Beat together butter and shortening, gradually adding sugar. Beat well at medium speed on an electric mixer. Add softened cream cheese, beating well, until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla.
Pour batter into pan, spreading batter to edges.
Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Turn cake upside down on cookie sheet that has been lined with parchment paper. Cover top loosely with foil; place in freezer for cake to get firm. (It is easier to cut into squares when frozen.)
Cut off all four brown edges of cake (eat these or toss them). Cut cake into 1-inch squares using a very sharp knife. Do not use a bread knife; it tears the cake. Brush off any crumbs.

Answer 3

* 1 cup butter, room temperature
* 1/2 cup shortening
* 3 cups granulated sugar
* 1 package (8 ounces) cream cheese, room temperature
* 3 cups all-purpose flour, sifted before measuring
* 6 eggs
* 1 tablespoon vanilla extract
n a large mixing bowl, cream butter and shortening. With electric hand-held mixer on medium speed, gradually beat in the sugar. Beat in cream cheese. Add flour, alternating with the eggs, beginning and ending with flour.Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for about 1 hour and 15 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.

Answer 4

Holiday Pound Cake
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup well-drained maraschino cherries
1 cup chopped pecans, divided
1-1/2 cups confectioners' sugar
2 to 3 tablespoons milk
Additional cherries and pecans for garnish, optional
In a large mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour together with baking powder and salt; stir into creamed mixture. Fold in cherries and 1/2 cup nuts. Sprinkle remaining nuts into a greased 10-in. fluted tube pan. Pour batter into pan. Bake at 325° for about 70 minutes or until a toothpick comes out clean. Cool cake in pan 5 minutes on wire rack before removing from pan. Cool thoroughly. Make a glaze with confectioners' sugar and milk; drizzle over cake. Garnish top with cherries and pecans if desired. Yield: 12-16 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=6175

Answer 5

u need
8oz soft cream cheese
1and half cup sugar
4 eggs
2cups flour
one and half tsp each baking powder and vanilla
3 spoons powdered sugar
preheat oven to 325 degrees f
beat cream cheese vanilla butter granulated sugar in a bowl with hand mixer
shift flour and baking powder
to the mixing bowl add one egg each time and add mixed flour slowly on low speed .pour into 9/5greased loaf pan
bake 1hour 20 minuts or until inserted tooth pick comes clean
let it cool completely sprinkle powdered sugar and enjoy
be care ful while watching the calories

Answer 6

The original pound cake recipe, from which comes the name, was
one pound of eggs, one pound of flour, one pound of butter, and one pound of sugar.

This isn't necessarily the best, and is awfully heavy.

I can't think of any reason you couldn't just substitute cream cheese for butter pound-for-pound, whatever recipe you have for the regular cake.

Answer 7

on condition that your cooking in a rotating convection oven. The bitter cream is a chemical stabilizer that keeps a classic cheesecake from 'splitting' (a term for the deep cracks that form on the perfect of an improperly waiting cheesecake). you have some techniques; decision finished cream (by way of using weight) for the bitter cream or bake the cheesecake in a water bath.

Answer 8

go to www.allrecipes.com and take your pick.