Recipe: Recipes Using Cream Cheese (14)

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07-11-2000 - 14 Recipes Using Cream Cheese

Carolyn-NJ (06:42:28) : Horseradish Crab Cheese Ball

2 8-ounce packages cream cheese, softened
2 tablespoons Worcestershire Sauce
3 tablespoons finely grated sweet onion (or to taste)
3 tablespoons (or less) horseradish
salt, pepper, garlic powder to taste
1 lb. fresh crabmeat (backfin) - check carefully for shells
1 tablespoon lemon juice

Mix together and put in the refrigerator to firm up. Then form into a ball, put on a serving plate and pour cocktail sauce over the ball. Serve with a variety of crackers.

Carolyn-NJ (06:21:40) : Orange Gelatin Mold

A pretty and pleasing gelatin salad

1 3-oz. package orange gelatin
1 cup boiling water
1/4 cup fresh orange juice
1 8-oz. package cream cheese

Dissolve the gelatin in the boiling water and add the orange juice. Put in the blender or processor with the cream cheese and buzz until smooth. Chill in a small mold until set. (Double the recipe for a ring mold.) Serve with
fresh fruit.

Carolyn-NJ (06:17:34) : Nutty Orange Coffee Cake

This recipe comes from a woman in Florida and was published in a Southern Living magazine some years ago now. I'll never forget the morning a good friend and coworker made it before coming to work and it was still warm when she arrived. So delicious!

3/4 cup granulated sugar
1/2 cup chopped pecans
2 teaspoons grated orange rind
1/2 (8-ounce) package reduced-fat cream cheese
2 (11-ounce) cans refrigerated buttermilk biscuits
1/2 cup butter or margarine, melted
1 cup sifted powdered sugar
2 tablespoons fresh orange juice

Combine first 3 ingredients in a small bowl; set aside.

Place about 1 teaspoon cream cheese on half of each biscuit; fold biscuit over cheese, pressing edges to seal.

Dip biscuits in melted butter (quickly) and dredge in sugar mixture; place, curved side (pinched side) down, in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle any remaining butter over biscuits; sprinkle with any remaining sugar mixture.

Bake at 350 degrees for 40 minutes or until done. Immediately invert onto a serving plate.

Combine powdered sugar and orange juice, stirring well; drizzle over warm coffee cake. Serve immediately. Yield: 1 (10-inch) coffee cake.

Victoria__Pa (03:51:43) : BAVARIAN APPLE TORTE

crust:
1/3 C. SUGAR
1 C. FLOUR
1 STICK MARGARINE
1 TSP. VANILLA
use pastry blender and blend ingredients well.Press on bottom of 10 in. plate

filling:
1/4 c. sugar
1/2 tsp.vanilla
8 oz. cream cheese
1 egg
mix all ingredients and pour into unbaked crust. top with four cups of sliced and peeled apples.

topping:
1/3 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. chopped nuts
mix together and sprinkle over apples.
bake at 425 for 10 min. then at 400 for 20 min.

Gina,Fla (10:09:51) : : Pineapple Cheese Spread

This makes 5 cups.

2 8 oz. cream cheese
1 8 1/2 oz. can crushed pineapple, drained
1 c. chopped pecans
1/2 c. chopped green bell pepper
2 T. chopped green onion
1 t. Lawrey's Seasoned Salt

Soften cream cheese and mix with pineapple, nuts, green pepper and onions. Blend in salt and mix well. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans. Serve with crackers.

Shana,WV (10:07:35) : 4-Layer Dessert

1 1/2 c. flour
1 c. powdered sugar
1 1/2 sticks oleo, melted
8 oz. cream cheese, softened
1 c. nuts, chopped
1 extra large carton Cool Whip
2 (3 3/4oz.) packages instant chocolate pudding
3 c. milk

Mix flour, oleo and 1/2 c. nuts; press on bottom of 9x13 inch pan. Bake at 350 for about 15-20 minutes. Cool completely. Mix cream cheese and sugar until smooth. Add 1 c. Cool Whip. Mix well and spread over cooled crust. Mix chocolate pudding mix and milk at lowest speed for 2 minutes. Spread over cream cheese layer. Spread remainder of Cool Whip over chocolate layer and sprinkle with remainder of nuts on top. Chill. Better served next day.

Gina,Fla (10:07:01) : Raspberry Cream Cheese Coffee Cake
Reprinted with permission from Sweets & Treats from America's Inns.
Copyright January 1999 by Pamela Lanier, Ten Speed Press, P.O. Box 7123 Berkeley

Serves 16
Preheat oven to 350 degrees F.

2 1/4 cups flour
3/4 cup sugar
3/4 cup margarine or butter, very cold and cut into slices
1 egg
3/4 cup dairy sour cream
1 teaspoon almond extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves
1/2 cup sliced almonds

Grease and flour bottom and sides of a 9-or 10-inch springform pan. In large bowl, combine flour and 3/4 cup sugar until blended, then cut in butter or margarine with a pastry blender, or two table knives, until coarse crumbs form. Reserve I cup crumb mixture.

In a small bowl, beat the first egg, then add to it the sour cream, almond extract, baking powder, baking soda and salt. Combine thoroughly, then add to the crumb mixture remaining in the bowl, and blend well. Batter will be sticky and thick.

Spread batter over bottom and two inches up sides of prepared pan. (Batter will be about 1/4 inch thick.)

In a medium bowl, beat cream cheese with an electric mixer until it easily comes away easily from the beaters. Add 1/4 cup sugar and continue beating until well blended. Add the second egg and beat until completely incorporated. Scrape sides of bowl as necessary, and beat mixture until it is completely smooth. Pour cream cheese mixture into the batter-lined pan. Carefully spoon preserves over cream cheese mixture. Mix sliced almonds with the 1 cup reserved crumb mixture and sprinkle over preserves.

Bake for 45 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Great served warm.

Gina,Fla (10:05:34) : Guava Rum Cheesecake

crust:
1 1/4 c. chocolate crumbs or graham cracker crumbs
1/3 c. melted butter
2 T. sugar

Filling:
1 c. guava paste
1/3 c. rum
2 lbs. cream cheese, room temp.
2 c. sugar
4 eggs
2 t. vanilla
1 T. grated lemon zest

Glaze:
1/4 c. guava jelly
1 T. water

Preheat oven to 350. Butter a 9" springform pan.

Prepare the crust by combining the ingred. and pressing onto the bottom and up the sides of the pan. Bake till dry about 8 mts. Set aside to cool.

Filling:
Melt the guava and beat constantly 2-3 mts. till nice and smooth. Add the rum and let it cool. Set aside.

In a large bowl beat the cream cheese, add the sugar, eggs one at a time, vanilla, and zest. Stir in the melted guava mixture gently to fold. Pour into the prepared pan, bake for 1 1/4 hours. If top starts to brown, tent with foil. When done, turn heat off, open oven door a few inches and let it cool inside oven for 20 mts. Refrigerate for at least 6 hours or overnight.

Mix glaze ingred. together in a small saucepan till melted and it is the consistency of heavy cream. Let it cool and brush on top of cake. Cover and chill for at least 30 mts. to set.

Gina,Fla (10:04:28) : CHOCOLATE-FRANGELICO CHEESECAKE
At the inn, the cake is decorated with Frangelico-flavored whipped cream and garnished with chocolate-covered almonds. Begin preparing the dessert a day ahead.

For crust
20 chocolate-covered graham cracker cookies
3 tablespoons unsalted butter, room temperature

For filling
3 8-ounce packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup Frangelico (hazelnut liqueur)
1/3 cup almonds, toasted, chopped
1 teaspoon almond extract

4 teaspoons unsweetened cocoa powder

Make crust:
Position rack in center of oven and preheat to 425 F. Wrap foil tightly around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Set aside.

For filling: Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla; process until well blended, scraping down sides of processor occasionally. Transfer 3/4 cup cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups Frangelico mixture over crust.

Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture. Spoon 2/3 cup cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter several times to marbleize.

Bake cheesecake 10 minutes. Reduce oven temperature to 325 F and bake cake until sides are puffed and center is set, about 45 minutes. Transfer cake to rack. Using small knife, cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight. Remove pan sides from cake. Cut into wedges and serve.

Makes 12 servings.

Bon App tit
March 1998

R.S.V.P.
The Fitch Hill Inn, Hyde Park, Vermont

Gina,Fla (10:03:36) : CHEESECAKE FACTORY KEY LIME CHEESECAKE

1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3- 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs,
butter and 1 Tbsp. sugar in a bowl. Stir
well to coat all crumbs. Keep it
crumbly. Press the crumbs onto the bottom
and half way up the sides of an 8"
springform pan. Bake crust for 5 mins. and
set aside.

In large bowl combine cheese, 1 cup sugar
and vanilla. Mix with electric mixer
till smooth. Add the lime juice and eggs
and continue to beat till smooth and
creamy.

Pour filling into crust. Bake for 60 to
70 mins. If top is turning light brown
it's done.

Remove from oven and allow to cool till room
temperature. Put into fridge. When chilled,
remove the pan sides and cut.

Serve with whipped cream.

---

BANANA CREAM CHEESE PIE
From: Gina, Fla

1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup lemon juice (and additional for dipping bananas)
1 tsp. vanilla
4 medium bananas, divided use
1 (9-inch) graham cracker crumb crust (or baked pastry shell)

In a large mix bowl, beat cheese till fluffy. Gradually beat in condensed milk till smooth. Stir in lemon juice and vanilla.

Peel and slice 2 bananas and dip slices in lemon juice; drain and line crust. Pour filling over bananas and cover. Chill for 3 hours or until set.

Before serving, slice remaining bananas, dip in lemon juice; drain and garnish pie. Refrigerate leftovers.

Gina,Fla (10:00:49) : BANANA LAYER CAKE WITH CREAM CHEESE FROSTING

2 1/4 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon plus pinch of salt
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon plus 1 tablespoon vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs

2 8-ounce packages cream cheese, room temperature
1 1/2 cups powdered sugar

2 large bananas, peeled, sliced

Preheat oven to 350 F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.

Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.

Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.

Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)

Serves 8 to 10.

Bon App tit
October 1997

R.S.V.P.
Gabrielle Restaurant, New Orleans LA Gina,Fla (09:59:52) : APPLE-CREAM CHEESE TORTE
Begin preparing this a day ahead.

For crust
1 1/2 cups unbleached all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup sugar
1 teaspoon vanilla extract
Pinch of salt

For filling
1 8-ounce package cream cheese, room temperature
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract

For topping
1/3 cup sugar
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, thinly sliced (about 3 cups)
1/4 cup sliced almonds

Make crust:
Preheat oven to 400 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350 F.

Make filling:
Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.

Make topping:
Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.

Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)

Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.

Serves 8.

Bon App tit
March 1999

R.S.V.P.
The Village Bake Shoppe, Lewiston NY

Gina,Fla (09:58:50) : Fabulous Vegetable frittata
serves 6-8

1 c. sliced and halved zucchini
1 c. sliced mushrooms
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1 clove garlic, minced
3 T. olive oil
6 eggs
1/4 c. cream
1 lb. cream cheese
2 c. cubed white bread, crusts removed
1 1/2 c. grated sharp Cheddar cheese
1/2 t. salt
1/2 t. pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil till barely soft. Cool.

Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let stand 10-15 mts. before serving.