Cream cheese?

Question

I am hankering for something sweet,is there a recipe where I can use up my cream cheese doing something sweet.

Answer 1

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Cream Cheese Squares
Categories: Chocolate, Cookies
Yield: 1 servings

8 oz Cream cheese; softened
3 Eggs
1 Confectioners sugar
1/2 ts Vanilla extract
1 Chocolate cake mix
1 Egg
1 Margarine; melted

Recipe by: From the kitchen of Dora Grimm
In large mixing bowl combine cake mix, 1 egg and margarine.
Press into a greased 9x13x2" baking pan
( using a piece of wax paper over the mixture will allow for easier
spreading).
In small mixing bowl combine cream cheese, 3 eggs, sugar and vanilla.
Pour mixture from small bowl over mix in pan. Bake at 300 degrees
Fahrenheit for 45-55 minutes. Cool.
Cut into 48 small squares to serve. Improves with age.

Answer 2

Cream Cheese Pound Cake

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Answer 3

Get a graham cracker crust. Mix the cream cheese with a cup of powdered sugar. Spread that in the bottom of the crust. Mix up a package of chocolate pudding. Pour that on top of the cream cheese. Let set for 2 hours. Serve with whipped cream.

Answer 4

Banana Pudding IV

* 1 (8 ounce) package cream cheese
* 1 (14 ounce) can sweetened condensed milk
* 1 (5 ounce) package instant vanilla pudding mix
* 3 cups cold milk
* 1 teaspoon vanilla extract
* 1 (8 ounce) container frozen whipped topping, thawed
* 4 bananas, sliced
* 1/2 (12 ounce) package vanilla wafers

DIRECTIONS

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Answer 5

oh the best way ever!....either crush graham crackers and freeze to mold orrr....buy the pie-crust off the shelf .... cream cheese and condensed milk give the nice whipp and blend it well pour into pie crust and into the freezer i'd say the best way to use up ur cream cheese and the easiest way to have a home made delicious cake

Answer 6

For a quick and easy snack top a cracker with cr. cheese and a little jelly or preserves.Or even a bagel.

Answer 7

Can't go wrong with cheesecake!! Check out www.kraftfoods.com for some good recipes

Answer 8

Try the following

Swiss roll with citrus cream cheese
For the swiss roll
110g/4oz butter, plus extra to grease
110g/4oz self-raising flour
85g/3oz caster sugar, plus extra to dust
1 tsp baking powder
1 tsp corn flour
3 free-range eggs
For the filling
110g/4oz cream cheese
142ml/5fl oz double cream
1 tbsp icing sugar
½ lemon, zest only
½ orange, zest only
To serve
icing sugar, to dust

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the butter, flour, sugar, baking powder and cornflour into a food processor and blend to combine. Add the eggs and blend for a further 20 seconds, until a smooth batter is formed.
3. Grease a swiss roll tin and dust with flour. Spread the cake batter evenly into the tin and place in the oven to bake for 8-10 minutes, until light to touch and golden.
4. Turn the cooked sponge out onto a clean surface scattered with caster sugar and cover with a damp tea towel. Leave to rest for five minutes.
5. For the filling, place all of the filling ingredients into a bowl and mix together well.
6. Fill the swiss roll sponge with the filling mixture and carefully roll up, trimming the ends to tidy up.
7. To serve, sprinkle the swiss roll with icing sugar.

or Orange oat slices, prunes and cream cheese
For the orange slices
1 orange, peeled and thickly sliced
50g/1¾oz porridge oats
25g/1oz unsalted butter
1 tbsp caster sugar
For the prunes and cream cheese
3 tinned prunes, chopped
1 tbsp prune juice from tinned prunes
50g/1¾oz quark (or similar fresh soft cheese)

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the orange slices, place the orange slices and porridge oats into a large bowl and mix together to coat the oranges in oats.
3. Melt the butter in an ovenproof frying pan over a medium heat and when the butter foams add the orange slices. Sprinkle over the sugar and transfer to the oven to bake for five minutes, or until golden.
4. To make the prunes and cream cheese, place the prunes, prune juice and quark into a bowl and mix together well.
5. To serve, place the cooked orange oat slices onto a plate and spoon over the prunes and quark mixture.

or Cookies and cream cheesecake
For the base
200g/8oz chocolate digestives
100g/3½oz butter, melted
For the filling
1 tbsp gelatine
100ml boiling water
600g/1lb 5¼oz cream cheese, at room temperature, cut into small pieces
100g/3½oz granulated sugar
¼ tsp salt
284ml/10fl oz sour cream
2 tsp vanilla extract
113g/4oz white chocolate, broken into pieces
150g/5¼oz chocolate digestive biscuits, broken into small chunks
extra white chocolate for garnish
fresh berries, for garnish, optional

Method
1. Combine the base ingredients and press onto base of 20cm/8in springform tin. Chill for half an hour.
2. Mix the gelatine with the water, stir well and let cool.
3. To make the filling: Put the cream cheese, sugar, and salt in the large bowl of an electric stand mixer fitted with a paddle or beaters, or in a large mixing bowl. Using the stand mixer or a handheld mixer on medium speed, beat the ingredients until smooth, stopping often to scrape down the sides of the bowl and under the blades with a rubber spatula. Turn the speed to high and continue to beat until the mixture is creamy. Stop the mixer and add the sour cream, gelatine, and vanilla; beat three minutes longer, again stopping as necessary to scrape down the sides of the bowl and under the blades.
4. Put the pieces of white chocolate in a small microwave-proof cup or bowl. Put the container in the microwave oven, cover with a paper towel, and heat for 30 seconds. Stop and stir the chocolate. Repeat the process once or twice more, just until the chocolate is completely melted and smooth.
5. Stir the melted chocolate into the cream cheese mixture and continue to beat until well combined and smooth. You should have about six cups of the mixture.
6. Pour half the cream cheese mixture into the springform pan. Sprinkle half the chunky chocolate biscuits over the mixture. Pour in the remaining cream cheese mixture, smooth its top with a rubber spatula, and then scatter the remaining chocolate biscuits evenly over its surface.
7. Place the cake into the fridge and leave to set for at least two hours, preferably overnight.
8. When ready to serve, remove the cheesecake from the refrigerator. Dip a long, sharp knife in warm water and run the knife around the inside of the springform pan to loosen the cake. Remove the outer ring. Continue to dip the knife into warm water as necessary as you cut neat wedges. To serve, place a wedge of cake on a cake plate and garnish, if you like, with fresh berries

Answer 9

Yes cheese cake............

Answer 10

cheesecake

duhh