Recipes using Philadelphia Cream Cheese?

Answer 1

Cheese cake the recipe is on the box or my favorite cream cheese recipe is...
Pumpkin Gooey Butter Cakes by Paula Deen
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Answer 2

I make this every year over the holidays and have been asked for the recipe several times.

PUMPKIN CREAM CHEESE BREAD

INGREDIENTS:

1 (8 ounce) package Philadelpha Cream Cheese
1/4 cup white sugar
1 egg, beaten
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1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 cup butter, melted
1 egg, beaten
1/3 cup water


DIRECTIONS:

Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.

Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.

Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter.

Bake at 350 degrees F for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.


*Recipe can also be doubled and put into three 8 x 4 inch loaf pans.

Answer 3

Warm Shrimp Dip
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese with chives
1 (10.75 ounce) can condensed cream of shrimp soup
1 tablespoon Worcestershire sauce
1 (4.5 ounce) can shrimp, coarsely chopped
DIRECTIONS
In a large skillet, combine cream cheese, and cream cheese with chives. When the cheese has melted, mix in shrimp soup, Worcestershire sauce, and shrimp. Stir until the mixture is heated through.


Fruit Dip
INGREDIENTS
1 (8 ounce) package cream cheese
1 (7 ounce) jar marshmallow creme
3/4 cup confectioners' sugar
1/8 teaspoon lemon juice
DIRECTIONS
In large bowl, blend cream cheese, marshmallow creme, sugar and lemon juice with electric mixer until smooth.


Strawberry Pizza
INGREDIENTS
6 tablespoons butter or margarine, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 cups sliced fresh strawberries
1 cup sugar
1/4 cup cornstarch
2 cups crushed fresh strawberries
DIRECTIONS
In a mixing bowl, cream butter and sugar for 2 minutes. Beat in egg and extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top.
In a saucepan, combine sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.

Answer 4

(you can also make a relatively healthy version of this--just use reduced fat cream cheese, whipped topping, pudding and oreos)

dirt cake

2 pkg. oreos
2 8 oz. pkgs. of cream cheese, softened
small tub of whipped topping
1/2 stick of butter, melted
3/4 cup of powdered sugar
instant chocolate pudding (prepared according to box)

crush oreos finely.
spread 1/2 on the bottom of a dish and pour melted butter over cookies. refrigerate for about 20 mins.

with a mixer, mix cream cheese, whipped cream, and powdered sugar until fluffy and smooth.

alternately (however you want) layer remaining oreos with pudding and cream cheese mixture, reserving some of the cookies to sprinkle on top.
refrigerate until ready to eat.

Answer 5

I would have a look at the following sites. I use them all the time when i'm cooking. They will most likely have something about
Philadelphia Cream Cheese.

www.foodtv.ca
www.allrecipes.com
www.epicurious.com

Answer 6

cheese cake - just google a recipe for cheesecake

Answer 7

Look on the back of the box; sometimes they're printed inside the cover as well.

Answer 8

there is a place you can go to ---just type in the philly recipe
philadelphiacreamcheeserecipe

Answer 9

CRAB AND CREAM CHEESE WONTONS

1 pkg Philadelphia Cream Cheese
1 can crab meat, drained
2 T flour or Wondra
3 scallions, minced
1/4 tsp onion powder
1 egg, beaten
oil for deep fryer
Wonton Wrappers

Finely mince the scallions. Combine with cream cheese, crab meat, and flour or Wondra.
Beat the egg in a small bowl - this will be used to brush the edges of the wonton wrappers before folding, and helps to keep them together.

Place large tablespoonfuls of the crab mixture in the center of each wonton skin and brush edges with egg mixture. Fold over to form a triangle, then press edges together to seal.

Bring the two side edge corners of the triangle to the middle and press these together to form a ring.

Heat oil to 350 degrees in a large, heavy bottomed pan, sufficient to cover the wontons.

Fry wontons until golden, turning once, about 2-3 minutes. In order to avoid lowering the temperature of the oil, do not attempt to fry too many at once. Remove with a slotted spoon, drain on paper towels and serve.

Variation: You can substitute the cream cheese and crab mixture with pre-packaged crab / seafood spread. Check the ingredients label and use only cream cheese based products. Add finely minced onions or scallions and use as above to fill wonton skins.

CARROT CAKE WITH COCONUT CREAM CHEESE
ICING

The Cake:

2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

Preheat the oven to 350°F.
Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans.

Bake for 1 hour or until done. Completely cool cakes before frosting.


The Frosting:

1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut

Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.

CREAM CHEESE SAUSAGE ROLL

1 lb. Jimmy Dean sausage
1 (8oz) pkg cream cheese
2 cans Pillsbury crescent rolls

Brown sausage like hamburger meat (drain).
While preparing sausage, soften cream cheese in microwave for 15 seconds.

Unpack the rolls.

Use roll as the bottom crust.

Mix sausage and cream cheese together. Spread mixture onto a bottom crust.

Use the second can of rolls to make a top layer crust by pinching sides together all the way around like a calzone ring.

Bake at 325°F until golden brown. Cut into squarely shaped pieces.

Serve hot or cold.

CHEESE STUFFED CHICKEN WITH CREAM
SAUCE

1 can cream of asparagus soup
4 boneless skinless chicken breasts
1/3 cup goat cheese
2/3 cup dry white wine
4 slices bacon
salt
pepper
garlic powder or minced garlic
1/2 red bell pepper
1/2 tomato
olive oil

Cut the chicken breast lengthwise and put the goat cheese inside of each one. Sauté the bell pepper in olive oil and garlic. Cut the tomato into cubes.
Wrap each piece of chicken with a strip of bacon. (Turkey bacon can be used.)

Place the stuffed, wrapped chicken into a medium casserole dish. Pour the can of soup over the top of the chicken and top with the tomato and red pepper. Pour the wine over this and use the salt and pepper to taste.

Cover with foil and bake at 350°F degrees until the chicken is cooked through.

Serves 4.

BAKED CREAM CHEESE APPETIZER

1 (8 oz.) pkg. crescent rolls, refrigerated
2 (8 oz.) cream cheese
1 tsp. dill weed
1 egg yolk, beaten

Unroll dough on lightly floured board. Press together seams to form 2 (12 x 4 inch) rectangles. Sprinkle top of cheese with 1/4 teaspoon dill. Place dill side down on dough. Sprinkle top with 1/4 teaspoon dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Brush with beaten yolk. Place on lightly greased cookie sheet. Bake at 350 degrees for 15 to 18 minutes. Serve with crackers and apple slices.

Answer 10

CREAM CHEESE ICE CREAM

Active time: 5 min Start to finish: 2 1/2 hr (includes freezing)

8 oz cream cheese, softened
1 cup milk
1 tablespoon fresh lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream
Special equipment: an ice cream maker

Blend cream cheese, milk, lemon juice, sugar, and salt in a blender until smooth. Transfer to a bowl, then stir in cream. Freeze cream cheese mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.

Makes about 1 qt.

CREAM CHEESE PIE TOPPED WITH PEACHES AND BLACKBERRIES
Blended in the processor, the no-bake cream cheese filling is ultra-smooth.

For crust
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon almond extract
2 1/2 cups shortbread cookie crumbs (about 10 ounces)

For filling and topping
8 ounces Philadelphia-brand cream cheese, room temperature
3/4 cup powdered sugar
1/2 cup whipping cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract

3 large peaches, peeled, pitted, sliced
2 1/2-pint baskets fresh blackberries
1/4 cup peach jam, melted

Make crust:
Preheat oven to 325°F. Butter 10-inch-diameter glass pie dish. Blend butter and extract in medium bowl. Mix in crumbs. Press crumb mixture over bottom and up sides of prepared dish. Bake crust until just golden, about 8 minutes. Cool crust completely.
Make filling and topping:
Blend cream cheese in processor until smooth. Add sugar, cream, vanilla extract and almond extract and blend until very smooth, occasionally scraping down sides of bowl. Spread filling in prepared crust. Refrigerate until filling is firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Arrange peach slices around edge of pie. Arrange blackberries in center. Brush warm jam lightly over fruit to glaze. Refrigerate pie up to 3 hours.

Serves 8.

CREAM CHEESE POUND CAKE

The cake is put into a cold oven and then baked slowly at gradually increasing temperatures.
1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package cream cheese, room temperature
3 cups sugar
1 teaspoon salt
6 large eggs, room temperature
4 teaspoons vanilla extract
3 cups sifted all purpose flour

Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.
Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)

Makes 1 large cake.

CREAM CHEESE FLAN

1 1/2 cups sugar
1 cup water, divided
1 8-ounce package cream cheese, room temperature
1 14-ounce can sweetened condensed milk
5 large eggs
1 large egg yolk
1 cup canned evaporated milk
1 teaspoon vanilla extract
Pinch of salt

Preheat oven to 350°F. Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into 9x5x3-inch glass baking dish, tilting and rotating dish to coat bottom and 2 inches up sides with caramel. Cool.

Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sweetened condensed milk, then eggs and yolk. Add evaporated milk, vanilla, salt, and remaining 1/2 cup water; beat to blend. Pour custard into caramel-lined dish. Place dish in 13x9x2-inch metal baking pan. Add enough hot water to pan to come 1 1/2 inches up sides of dish. Bake until knife inserted into center of flan comes out clean, about 1 hour. Remove flan from water bath. Refrigerate uncovered until cool, then cover and refrigerate overnight.

Run small sharp knife around flan to loosen. Firmly hold dish and platter together and invert, shaking gently to unmold flan onto platter. Scrape caramel syrup from dish over flan. Slice flan and serve.

Makes 8 to 10 servings.