Recipe: Recipes Using Cream Cheese (22) - 08-26-97 Recipe Swap (updated)
Recipe Collections22 RECIPES USING CREAM CHEESE
Recipe Swap - August 26, 1997
RECIPES IN THIS FILE:
Salsa Shrimp Dip
Philly Pesto Dip
Corn Casserole
Creamy Bow Tie Primavera
Hot Crab Dip
Easy Spicy Dip
Cheese Spread
Maple Pecan Pumpkin Cheesecake
Cream Cheese Ball
Marbled Cheesecake Brownies
Surprise Carrot Cake
Bagel Toppers
Salsa Corn Soup
Mexican-Style Appetizer
Pumpkin Cake Roll
Smoked Salmon Dip
Pecan Cream Cheese Spread
Stuffed French Toast
Chili Dip
Savory Pumpkin Cheese Spread
Morning Cookies
Peanut Butter and Jelly Pie
SALSA SHRIMP DIP
From: Annie, TX
1 (8 oz.) pkg. fat free cream cheese, softened
1/2 cup salsa
1 (6 oz.) pkg. frozen cooked tiny shrimp, thawed (1 1/2 cups)*
Tortilla chips and/or assorted cut-up vegetables (for serving)
Spread Cream cheese on serving plate. Top with salsa and shrimp.
Serve with low-fat tortilla chips or veggies.
*I've also used 2 cans canned shrimp, drained.
PHILLY PESTO DIP
Source: Favorite Brand Name Recipes
1 (8 oz) package cream cheese, softened
3 tablespoons milk
1/3 cup pesto sauce
Breadsticks, chips and/or cut up vegetables (for serving)
Beat cream cheese with electric mixer until smooth. Stir in pesto sauce. Refrigerate.
Serve with cut up vegetables, breadsticks, or chips.
CORN CASSEROLE
2 cans (11 oz. each) shoe peg corn, drained
1 (4 oz.) can chopped green chilies
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. melted margarine
1/4 cup milk
Salt and pepper, to taste
Stir all ingredients together and cook in uncovered casserole
Bake in a 350 degree F oven for about 30 minutes or until it bubbles.
Recipe may be doubled.
Source: Cookbook USA CD
CREAMY BOW TIE PRIMAVERA
From: Annie, TX
8 oz. uncooked bow tie pasta
1 cup each broccoli flowerets and sliced carrots
1 (8 oz.) pkg. fat free cream cheese, cubed
3/4 cup fat free milk
1/4 cup fat free parmesan cheese
1/4 cup chopped green onion
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
Prepare pasta as directed on package, adding broccoli and carrots to water during last 5 minutes of cooking time. Drain.
In a large saucepan stir together cream cheese, milk, cheese, onions, garlic salt and Italian seasoning on low heat until smooth.
Add pasta and vegetables; toss lightly.
HOT CRAB DIP
Makes 6 to 8 appetizer servings
1 pound fresh backfin lump crab meat
12 ounces cream cheese, softened
2 tablespoons Old Bay seasoning
1 1/2 teaspoon cayenne pepper
1/4 cup half and half
1/2 teaspoon Worcestershire sauce
6 to 10 thin slices Swiss cheese
Bagel chips and lemon wedges (for serving)
Place crab meat and cream cheese in large bowl. Mix on lowest speed of electric mixer until crab is shredded and cream cheese is well mixed with crab. Add Old Bay seasoning, cayenne pepper, half and half and Worcestershire sauce. Mix for an additional minute.
Spread into a shallow baking dish and top with Swiss cheese slices.
Bake at 400 degrees until cheese is melted and bubbly around the edges, about 20 minutes.
Serve immediately with bagel chips and lemon wedges.
EASY SPICY DIP
From: SueA, CA
8 ounces cream cheese
12 ounces salsa or picante sauce
Chips (for serving)
Bring cream cheese to room temperature and blend with picante sauce.
Serve with chips. Refrigerate if using later.
CHEESE SPREAD
From: SueA, CA
8 ounces cream cheese, softened
3 ounces blue cheese crumbled
1/2 cup pitted dates chopped
1 cup walnuts, chopped, divided use
Crackers (for serving)
Combine cream cheese, blue cheese, dates, 1/2 cup walnuts and sherry. Form into 1 ball. Roll in reserved 1/2 cup walnuts. Chill.
Serve with crackers.
MAPLE PECAN PUMPKIN CHEESECAKE
Source: Canned Food Alliance
From: CarolB, Fl
Makes 1 (9-inch) cheesecake, 16 servings
FOR THE CRUST:
1 3/4 cups pecan shortbread cookie crumbs (12 to 14 cookies)
4 teaspoons butter, melted
1/2 cup finely chopped pecans
FOR THE FILLING:
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups packed light brown sugar
1 (16 ounce) can (1 3/4 cups) solid pack pumpkin puree (unsweetened)
2 eggs
1 (5 3/4 ounce) can (2/3 cup) evaporated milk, undiluted
2 tablespoons cornstarch
1 1/2 to 2 teaspoon maple flavoring
1/2 teaspoon ground cinnamon
FOR THE TOPPING:
1/2 cup chopped pecans
1/4 cup packed light brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring
Preheat oven to 350 degrees F.
TO PREPARE THE CRUST::
In small bowl, mix cookie crumbs and butter. Press onto bottom and 1-inch up side of 9-inch springform pan. Sprinkle with pecans.
Bake in preheated oven until golden, 6 to 8 minutes. Do NOT allow to brown. Remove from oven and cool.
TO PREPARE THE FILLING::
In a large bowl with electric mixer at medium, beat cream cheese and sugar until creamy. Thoroughly beat in pumpkin, eggs, evaporated milk, cornstarch, maple flavoring and cinnamon. Pour into prepared crust.
Bake in preheated oven until edge is set, about 55 minutes.
TO PREPARE THE TOPPING::
In small bowl, stir together pecans, sugar, butter and maple flavoring. Sprinkle evenly over top of cheesecake.
Return to 350 degree oven until top is bubbly, 5 to 10 minutes. Cool in pan on wire rack.
Refrigerate until well chilled, several hours or overnight.
sandy m: Here is a recipe my family loves:
CREAM CHEESE BALL
2 pkgs. deli sliced meat (ham, chicken, or any combination)
2 pkg. (8 oz. each) cream cheese, softened
1 bunch green onions, chopped
Garlic salt and seasoning salt
Cheddar cheese, shredded
Ritz crackers (for serving)
Chop the meat up in very small pieces. Combine with the cream cheese, onion and seasonings.
Roll into a ball and roll in the cheese.
Serve with Ritz crackers. Easy and so good.
Risa G., NJ: A really delicious cheesecake recipe. The perfect use for cream cheese, in my book:
MARBLED CHEESECAKE BROWNIES
Source: Chocolatier Magazine
Makes 15-20 servings
6 ounces semisweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
16 ounces cream cheese, softened
2 cups granulated sugar, divided use
4 large eggs, at room temperature
1 tablespoon vanilla extract, divided use
1 cup (2 sticks) unsalted butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
Position a rack in the center of the oven and preheat to 350 degrees F. Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2-inches beyond the long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.
Melt the chocolates. Cool the chocolate for 10 to 15 minutes, until tepid.
In a large bowl, using a hand-held electric mixer set at medium speed, beat together the cream cheese and 1/3 cup of the sugar until smooth. Beat in one of the eggs and 1 teaspoon of the vanilla until combined.
In another large bowl, using a hand-held electric mixer set at medium speed, beat the butter and remaining 1 2/3 cups of sugar until combined. One at a time, beat in the remaining 3 eggs, beating well after each addition. Beat in the melted chocolate and the remaining 2 teaspoons of vanilla extract. On low speed, beat in the flour and salt, just until combined.
Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Spread the cream cheese mixture evenly over the batter. Spoon the reserved chocolate batter over the cream cheese mixture. Using a table knife, pull it through the layers of batter with a slight lifting motion, in a zigzag pattern to create a marbleized pattern.
Bake for 30 to 40 minutes, or until a cake tester or toothpick inserted 2-inches away from the center comes out with a few moist crumbs clinging to it. Cool the brownies in the pan set on a wire rack.
When the brownies are completely cooled, using the two ends of the foil as handles, lift the brownies out of the pan. Cut into squares.
SURPRISE CARROT CAKE
Source: Jody,Laurie & Jane macpooh
FOR THE CREAM CHEESE MIXTURE:
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
1 egg beaten
FOR THE CAKE BATTER:
2 c. flour
1 3/4 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 cup oil
3 egg beaten
3 cups shredded carrot
1/2 cup chopped nuts (you can leave out, I do)
Combine cream cheese, sugar and egg, mixing until well blended. Set aside.
Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts.
Reserve 2 cups batter; pour remaining batter into greased and floured 9-inch Bundt pan. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
Bake at 350 degrees F, 55 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Sprinkle with powdered sugar or frost, if desired.
CREAM CHEESE FROSTING
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. butter
2 tbsp. milk
1/4 tsp. vanilla
Dash salt
2 to 2 1/4 cups powdered sugar
Blend cream cheese and butter in small bowl. Add milk, vanilla and salt. Mix well. Stir in enough powdered sugar until thick enough to spread.
Note: I have make this cake without the cream cheese mixture and baked in a 9x13 pan, but is really good with it. Enjoy...Jane
Risa G., NJ: In the NYC tri-state area (NY, NJ and CT), we're big on bagels, especially on Sunday mornings with the Sunday New York Times. Here are a few bagel toppers to go with them:
BAGEL TOPPERS
NEW YORKER
4 oz whipped cream cheese
2 oz smoked salmon; cut slivers
1 tbsp sour cream
1 tsp fresh lemon juice
1 tbsp fresh dill; minced or
1 tsp dillweed
1/8 tsp salt
1/8 tsp freshly ground black pepper
Combine cream cheese, salmon, sour cream, lemon juice, dill, salt and pepper.
MIDWESTERN
4 oz whipped cream cheese with chives
2 oz ham, diced
2 tsp honey mustard
1/8 tsp freshly ground pepper
Combine cream cheese, ham, mustard and pepper.
CALIFORNIAN
1 cup ricotta cheese
1/3 cup diced radishes
1/3 cup diced, seeded cucumber
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp grated fresh lemon peel
Combine ricotta, radishes, cucumbers, parsley, salt and lemon peel.
PIZZA SNACKS
6 oz can tomato paste
1 tsp dried oregano leaves
4 bagels, halved and toasted
5 whole wheat or white bagels; split
1/2 cup green bell pepper, mushroom, or black olives; chopped
3 oz mozzarella cheese, shredded
Heat oven to 450 degrees F.
In small bowl, combine tomato paste and oregano. Spread each bagel half with 1 tablespoons of the paste mixture. Place on ungreased cookie sheet. Top each with bell pepper; sprinkle with cheese.
Bake at 450 degrees F for 6 to 8 minutes or until cheese is melted.
SALSA CORN SOUP
From: Annie, TX
Makes 8 cups
1 1/2 cups chopped onion
2 tbsp. reduced fat margarine
1 tbsp. flour
1 tbsp. chili powder
1 (16 oz.) pkg. frozen sweet corn, thawed
2 cups salsa (I used mild flavor)
1 (13 3/4 oz.) can low-sodium chicken broth
1 (4 oz.) jar diced pimentos, drained
1 (8 oz.) pkg. fat free cream cheese, softened
Chopped fresh cilantro (to garnish)
Cook and stir onions in margarine in large saucepan until tender.
Stir in flour and chili powder. Add corn, salsa, broth and pimentos. Bring to a boil; remove from heat. Gradually add 1/4 cup hot mixture to cream cheese in small bowl, stirring until well blended. Return to saucepan. Cook until thoroughly heated. Do not boil.
Top each serving with cilantro, if desired. Serve immediately.
Risa G., NJ: A friend of the family used to make the most wonderful "Mexican" style appetizer and it was really easy (although she used to make the salsa from scratch and these days we have so many salsas on the market):
1 (8 oz.) pkg. Philadelphia Cream Cheese
1/2 jar salsa
Chips
On a platter, place the cream cheese. Pour the salsa on top and place chips around the outside of the plate.
Easy and delicious!!
Velma TN: Sorry this isn't listed by ingredients, but this is the way it is in my cookbook.
PUMPKIN CAKE ROLL
Makes 8 servings
Beat 3 eggs on high speed of mixer for 5 minutes; gradually beat in 1 cup granulated sugar. Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Stir together 3/4 cup flour, 1 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. nutmeg, and 1/2 tsp. salt. Fold into pumpkin mixture. Spread in greased and floured 15x10x1-inch jelly roll pan. Top with 1 cup finely chopped walnuts.
Bake at 375 F degree F oven for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together; cool. Unroll.
For filling: combine 1 cup powdered sugar, two 3-oz. packages cream cheese, 4 tablespoons butter or margarine, and 1/2 tsp. vanilla; beat until smooth. Spread over cake; reroll. Chill.
Risa G., NJ: Another good dip. I have eaten many things like this one. This recipe is very close to one I used to make:
SMOKED SALMON DIP
Makes about 2 1/2 cups (4 servings)
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup cubed lox or smoked salmon
1/4 cup fresh chives, chopped (or 4 tsp dried chives, crushed)
2 tbsp white onion, chopped
1/8 tsp ground white pepper
1 tap heavy whipping cream
Beat the cream cheese to a smooth consistency and blend in the sour cream. Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill.
SUGGESTED DIPPERS:
Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs.
Risa G., NJ: This one is from The Silver Palate Cookbook:
PECAN CREAM CHEESE SPREAD
Adapted from source: The Silver Palate Cookbook
From: Risa G., NJ - 08-26-97
Makes 1 cup
1/2 cup pecans
1 (8 oz.) pkg. cream cheese, softened
Chop pecans coarsely in food processor fitted with a steel blade. Add softened cream cheese and process until smooth.
Scrape out with a rubber spatula, cover, and refrigerate until ready to use.
Risa G., NJ: For all the kids in the family (and the adults too!):
STUFFED FRENCH TOAST
Source: 365 Foods Kids Love to Eat by Sheila Ellison
Makes 4-6 servings
1 (8 oz.) cream cheese, softened
1 1/2 tsp. vanilla extract
1 tsp. honey
1/2 cup finely chopped pecans (optional)
1 loaf soft French bread
4 eggs, beaten
1 cup milk
Apricot or peach preserves (for serving)
Beat the cream cheese, vanilla and honey until creamy, and stir in the pecans.
Cut the bread into 1 1/2-inch thick slices. Cut a slit in each slice, creating a pocket. Fill each pocket with one to two tablespoons of the cheese mixture.
Mix the eggs and milk together in a small bowl. Dip the bread in the egg and milk mixture, and fry on both sides.
Top with preserves.
SueA, CA: Two quickies
Chili Dip (for surprise company):
1 (8 oz) block cream cheese
1 number 2 can chili no beans
Mix together in a saucepan and heat over low heat until well blended and warm.
Another is take softened cream cheese; spread on a cracker and top with a little blob of jalapeno jelly. (At Christmas you can use tomato jelly and jalapeno).
Risa G., NJ: This one should be good in October or November when Pumpkin is plentiful:
SAVORY PUMPKIN CHEESE SPREAD
Source: Victoria Magazine, October 1993
Makes 3 1/2 cups
1 Tbsp. unsalted butter
1/2 cup chopped pecans
4 (3 oz) packages of softened cream cheese
1 1/2 cups shredded sharp cheddar cheese (6 oz)
1/2 cup crumbled blue cheese (2 1/2 oz)
1 cup canned pureed pumpkin puree (unsweetened)
2 garlic cloves, minced
2 to 4 Tbsp. sweet or dry sherry
Crackers (for serving)
Line a 3 1/2 to 4 cup mold with plastic wrap.
In small skillet melt butter. Saute pecans in hot butter 1 minute until golden. Set aside.
In large mixer bowl, beat cream cheese, cheddar cheese, blue cheese, pumpkin, and garlic at medium speed of electric mixer until creamy. Beat in enough sherry to make desired spreading consistency.
Spoon into mold. Cover and refrigerate until firm enough to hold its shape.
TO SERVE:
Unmold spread on serving plate. Peel off plastic wrap. Lightly press pecans atop spread. Surround spread with crackers.
MORNING COOKIES
Source: Cookbook USA
From: SueA, CA
Makes 8 sandwich cookies
1/4 cup margarine
1/2 cup packed brown sugar
3/4 cup whole wheat flour
3/4 cup applesauce
1/2 cup rolled oats
1/3 cup wheat bran
1/4 cup nonfat dry milk, powdered
1 egg white
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1/8 to 1/4 tsp. ground cloves
1/2 cup raisins
1/4 cup chopped nuts
1/2 cup soft style cream cheese or peanut butter
In a mixer bowl beat butter and brown sugar until well combined.
Add wheat flour, applesauce, oats, bran, milk powder, egg white, soda, cinnamon, baking powder, salt and cloves. Beat on low speed just until mixed.
Stir in raisins and nuts. Spray a baking sheet with Pam. Drop rounded tablespoons of dough, 2-3 inches apart onto baking sheet. Spread dough 2-inches across.
Bake at 375 degrees for 10 minutes or until set. Cool on wire rack.
Spread bottoms of half of cooled cookies with 1 tablespoon cream cheese or peanut butter. Top with remaining unfrosted cookies. Chill until serving or wrap and freeze, let thaw in refrigerator overnight.
SueA, CA: Don't report me to the diet police for this one. I found it while I was trying to get my old recipes on to the computer and it had cream cheese in it.
PEANUT BUTTER AND JELLY PIE
Makes 8 servings.
1 (9-inch) graham cracker crust
1/4 cup strawberry or raspberry jam
1 (8 oz) package cream cheese, softened
1 cup chunky peanut butter
1 cup confectioner's sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
Additional heavy cream, whipped
Peanuts (optional, to garnish)
1 large strawberry (to garnish)
Spread jam over bottom of pie crust set aside.
In large bowl of electric mixer, at medium speed, beat cream cheese and peanut butter until blended. Beat in sugar and vanilla until smooth.
In small bowl of electric mixer, at high speed, beat 2 cups heavy cream until stiff peaks form when beaters are raised. With rubber spatula, fold whipped cream into cream-cheese mixture until no white streaks remain; pour mixture into pie crust. Refrigerate until firm, about 2 hours.
Garnish with additional whipped cream; sprinkle cream with peanuts. If desired, cut a large strawberry lengthwise into thin slices attached at the hull; use to garnish pie.
Recipe Swap - August 26, 1997
RECIPES IN THIS FILE:
Salsa Shrimp Dip
Philly Pesto Dip
Corn Casserole
Creamy Bow Tie Primavera
Hot Crab Dip
Easy Spicy Dip
Cheese Spread
Maple Pecan Pumpkin Cheesecake
Cream Cheese Ball
Marbled Cheesecake Brownies
Surprise Carrot Cake
Bagel Toppers
Salsa Corn Soup
Mexican-Style Appetizer
Pumpkin Cake Roll
Smoked Salmon Dip
Pecan Cream Cheese Spread
Stuffed French Toast
Chili Dip
Savory Pumpkin Cheese Spread
Morning Cookies
Peanut Butter and Jelly Pie
SALSA SHRIMP DIP
From: Annie, TX
1 (8 oz.) pkg. fat free cream cheese, softened
1/2 cup salsa
1 (6 oz.) pkg. frozen cooked tiny shrimp, thawed (1 1/2 cups)*
Tortilla chips and/or assorted cut-up vegetables (for serving)
Spread Cream cheese on serving plate. Top with salsa and shrimp.
Serve with low-fat tortilla chips or veggies.
*I've also used 2 cans canned shrimp, drained.
PHILLY PESTO DIP
Source: Favorite Brand Name Recipes
1 (8 oz) package cream cheese, softened
3 tablespoons milk
1/3 cup pesto sauce
Breadsticks, chips and/or cut up vegetables (for serving)
Beat cream cheese with electric mixer until smooth. Stir in pesto sauce. Refrigerate.
Serve with cut up vegetables, breadsticks, or chips.
CORN CASSEROLE
2 cans (11 oz. each) shoe peg corn, drained
1 (4 oz.) can chopped green chilies
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. melted margarine
1/4 cup milk
Salt and pepper, to taste
Stir all ingredients together and cook in uncovered casserole
Bake in a 350 degree F oven for about 30 minutes or until it bubbles.
Recipe may be doubled.
Source: Cookbook USA CD
CREAMY BOW TIE PRIMAVERA
From: Annie, TX
8 oz. uncooked bow tie pasta
1 cup each broccoli flowerets and sliced carrots
1 (8 oz.) pkg. fat free cream cheese, cubed
3/4 cup fat free milk
1/4 cup fat free parmesan cheese
1/4 cup chopped green onion
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
Prepare pasta as directed on package, adding broccoli and carrots to water during last 5 minutes of cooking time. Drain.
In a large saucepan stir together cream cheese, milk, cheese, onions, garlic salt and Italian seasoning on low heat until smooth.
Add pasta and vegetables; toss lightly.
HOT CRAB DIP
Makes 6 to 8 appetizer servings
1 pound fresh backfin lump crab meat
12 ounces cream cheese, softened
2 tablespoons Old Bay seasoning
1 1/2 teaspoon cayenne pepper
1/4 cup half and half
1/2 teaspoon Worcestershire sauce
6 to 10 thin slices Swiss cheese
Bagel chips and lemon wedges (for serving)
Place crab meat and cream cheese in large bowl. Mix on lowest speed of electric mixer until crab is shredded and cream cheese is well mixed with crab. Add Old Bay seasoning, cayenne pepper, half and half and Worcestershire sauce. Mix for an additional minute.
Spread into a shallow baking dish and top with Swiss cheese slices.
Bake at 400 degrees until cheese is melted and bubbly around the edges, about 20 minutes.
Serve immediately with bagel chips and lemon wedges.
EASY SPICY DIP
From: SueA, CA
8 ounces cream cheese
12 ounces salsa or picante sauce
Chips (for serving)
Bring cream cheese to room temperature and blend with picante sauce.
Serve with chips. Refrigerate if using later.
CHEESE SPREAD
From: SueA, CA
8 ounces cream cheese, softened
3 ounces blue cheese crumbled
1/2 cup pitted dates chopped
1 cup walnuts, chopped, divided use
Crackers (for serving)
Combine cream cheese, blue cheese, dates, 1/2 cup walnuts and sherry. Form into 1 ball. Roll in reserved 1/2 cup walnuts. Chill.
Serve with crackers.
MAPLE PECAN PUMPKIN CHEESECAKE
Source: Canned Food Alliance
From: CarolB, Fl
Makes 1 (9-inch) cheesecake, 16 servings
FOR THE CRUST:
1 3/4 cups pecan shortbread cookie crumbs (12 to 14 cookies)
4 teaspoons butter, melted
1/2 cup finely chopped pecans
FOR THE FILLING:
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups packed light brown sugar
1 (16 ounce) can (1 3/4 cups) solid pack pumpkin puree (unsweetened)
2 eggs
1 (5 3/4 ounce) can (2/3 cup) evaporated milk, undiluted
2 tablespoons cornstarch
1 1/2 to 2 teaspoon maple flavoring
1/2 teaspoon ground cinnamon
FOR THE TOPPING:
1/2 cup chopped pecans
1/4 cup packed light brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring
Preheat oven to 350 degrees F.
TO PREPARE THE CRUST::
In small bowl, mix cookie crumbs and butter. Press onto bottom and 1-inch up side of 9-inch springform pan. Sprinkle with pecans.
Bake in preheated oven until golden, 6 to 8 minutes. Do NOT allow to brown. Remove from oven and cool.
TO PREPARE THE FILLING::
In a large bowl with electric mixer at medium, beat cream cheese and sugar until creamy. Thoroughly beat in pumpkin, eggs, evaporated milk, cornstarch, maple flavoring and cinnamon. Pour into prepared crust.
Bake in preheated oven until edge is set, about 55 minutes.
TO PREPARE THE TOPPING::
In small bowl, stir together pecans, sugar, butter and maple flavoring. Sprinkle evenly over top of cheesecake.
Return to 350 degree oven until top is bubbly, 5 to 10 minutes. Cool in pan on wire rack.
Refrigerate until well chilled, several hours or overnight.
sandy m: Here is a recipe my family loves:
CREAM CHEESE BALL
2 pkgs. deli sliced meat (ham, chicken, or any combination)
2 pkg. (8 oz. each) cream cheese, softened
1 bunch green onions, chopped
Garlic salt and seasoning salt
Cheddar cheese, shredded
Ritz crackers (for serving)
Chop the meat up in very small pieces. Combine with the cream cheese, onion and seasonings.
Roll into a ball and roll in the cheese.
Serve with Ritz crackers. Easy and so good.
Risa G., NJ: A really delicious cheesecake recipe. The perfect use for cream cheese, in my book:
MARBLED CHEESECAKE BROWNIES
Source: Chocolatier Magazine
Makes 15-20 servings
6 ounces semisweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
16 ounces cream cheese, softened
2 cups granulated sugar, divided use
4 large eggs, at room temperature
1 tablespoon vanilla extract, divided use
1 cup (2 sticks) unsalted butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
Position a rack in the center of the oven and preheat to 350 degrees F. Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2-inches beyond the long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.
Melt the chocolates. Cool the chocolate for 10 to 15 minutes, until tepid.
In a large bowl, using a hand-held electric mixer set at medium speed, beat together the cream cheese and 1/3 cup of the sugar until smooth. Beat in one of the eggs and 1 teaspoon of the vanilla until combined.
In another large bowl, using a hand-held electric mixer set at medium speed, beat the butter and remaining 1 2/3 cups of sugar until combined. One at a time, beat in the remaining 3 eggs, beating well after each addition. Beat in the melted chocolate and the remaining 2 teaspoons of vanilla extract. On low speed, beat in the flour and salt, just until combined.
Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Spread the cream cheese mixture evenly over the batter. Spoon the reserved chocolate batter over the cream cheese mixture. Using a table knife, pull it through the layers of batter with a slight lifting motion, in a zigzag pattern to create a marbleized pattern.
Bake for 30 to 40 minutes, or until a cake tester or toothpick inserted 2-inches away from the center comes out with a few moist crumbs clinging to it. Cool the brownies in the pan set on a wire rack.
When the brownies are completely cooled, using the two ends of the foil as handles, lift the brownies out of the pan. Cut into squares.
SURPRISE CARROT CAKE
Source: Jody,Laurie & Jane macpooh
FOR THE CREAM CHEESE MIXTURE:
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
1 egg beaten
FOR THE CAKE BATTER:
2 c. flour
1 3/4 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 cup oil
3 egg beaten
3 cups shredded carrot
1/2 cup chopped nuts (you can leave out, I do)
Combine cream cheese, sugar and egg, mixing until well blended. Set aside.
Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts.
Reserve 2 cups batter; pour remaining batter into greased and floured 9-inch Bundt pan. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
Bake at 350 degrees F, 55 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Sprinkle with powdered sugar or frost, if desired.
CREAM CHEESE FROSTING
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. butter
2 tbsp. milk
1/4 tsp. vanilla
Dash salt
2 to 2 1/4 cups powdered sugar
Blend cream cheese and butter in small bowl. Add milk, vanilla and salt. Mix well. Stir in enough powdered sugar until thick enough to spread.
Note: I have make this cake without the cream cheese mixture and baked in a 9x13 pan, but is really good with it. Enjoy...Jane
Risa G., NJ: In the NYC tri-state area (NY, NJ and CT), we're big on bagels, especially on Sunday mornings with the Sunday New York Times. Here are a few bagel toppers to go with them:
BAGEL TOPPERS
NEW YORKER
4 oz whipped cream cheese
2 oz smoked salmon; cut slivers
1 tbsp sour cream
1 tsp fresh lemon juice
1 tbsp fresh dill; minced or
1 tsp dillweed
1/8 tsp salt
1/8 tsp freshly ground black pepper
Combine cream cheese, salmon, sour cream, lemon juice, dill, salt and pepper.
MIDWESTERN
4 oz whipped cream cheese with chives
2 oz ham, diced
2 tsp honey mustard
1/8 tsp freshly ground pepper
Combine cream cheese, ham, mustard and pepper.
CALIFORNIAN
1 cup ricotta cheese
1/3 cup diced radishes
1/3 cup diced, seeded cucumber
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp grated fresh lemon peel
Combine ricotta, radishes, cucumbers, parsley, salt and lemon peel.
PIZZA SNACKS
6 oz can tomato paste
1 tsp dried oregano leaves
4 bagels, halved and toasted
5 whole wheat or white bagels; split
1/2 cup green bell pepper, mushroom, or black olives; chopped
3 oz mozzarella cheese, shredded
Heat oven to 450 degrees F.
In small bowl, combine tomato paste and oregano. Spread each bagel half with 1 tablespoons of the paste mixture. Place on ungreased cookie sheet. Top each with bell pepper; sprinkle with cheese.
Bake at 450 degrees F for 6 to 8 minutes or until cheese is melted.
SALSA CORN SOUP
From: Annie, TX
Makes 8 cups
1 1/2 cups chopped onion
2 tbsp. reduced fat margarine
1 tbsp. flour
1 tbsp. chili powder
1 (16 oz.) pkg. frozen sweet corn, thawed
2 cups salsa (I used mild flavor)
1 (13 3/4 oz.) can low-sodium chicken broth
1 (4 oz.) jar diced pimentos, drained
1 (8 oz.) pkg. fat free cream cheese, softened
Chopped fresh cilantro (to garnish)
Cook and stir onions in margarine in large saucepan until tender.
Stir in flour and chili powder. Add corn, salsa, broth and pimentos. Bring to a boil; remove from heat. Gradually add 1/4 cup hot mixture to cream cheese in small bowl, stirring until well blended. Return to saucepan. Cook until thoroughly heated. Do not boil.
Top each serving with cilantro, if desired. Serve immediately.
Risa G., NJ: A friend of the family used to make the most wonderful "Mexican" style appetizer and it was really easy (although she used to make the salsa from scratch and these days we have so many salsas on the market):
1 (8 oz.) pkg. Philadelphia Cream Cheese
1/2 jar salsa
Chips
On a platter, place the cream cheese. Pour the salsa on top and place chips around the outside of the plate.
Easy and delicious!!
Velma TN: Sorry this isn't listed by ingredients, but this is the way it is in my cookbook.
PUMPKIN CAKE ROLL
Makes 8 servings
Beat 3 eggs on high speed of mixer for 5 minutes; gradually beat in 1 cup granulated sugar. Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Stir together 3/4 cup flour, 1 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. nutmeg, and 1/2 tsp. salt. Fold into pumpkin mixture. Spread in greased and floured 15x10x1-inch jelly roll pan. Top with 1 cup finely chopped walnuts.
Bake at 375 F degree F oven for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together; cool. Unroll.
For filling: combine 1 cup powdered sugar, two 3-oz. packages cream cheese, 4 tablespoons butter or margarine, and 1/2 tsp. vanilla; beat until smooth. Spread over cake; reroll. Chill.
Risa G., NJ: Another good dip. I have eaten many things like this one. This recipe is very close to one I used to make:
SMOKED SALMON DIP
Makes about 2 1/2 cups (4 servings)
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup cubed lox or smoked salmon
1/4 cup fresh chives, chopped (or 4 tsp dried chives, crushed)
2 tbsp white onion, chopped
1/8 tsp ground white pepper
1 tap heavy whipping cream
Beat the cream cheese to a smooth consistency and blend in the sour cream. Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill.
SUGGESTED DIPPERS:
Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs.
Risa G., NJ: This one is from The Silver Palate Cookbook:
PECAN CREAM CHEESE SPREAD
Adapted from source: The Silver Palate Cookbook
From: Risa G., NJ - 08-26-97
Makes 1 cup
1/2 cup pecans
1 (8 oz.) pkg. cream cheese, softened
Chop pecans coarsely in food processor fitted with a steel blade. Add softened cream cheese and process until smooth.
Scrape out with a rubber spatula, cover, and refrigerate until ready to use.
Risa G., NJ: For all the kids in the family (and the adults too!):
STUFFED FRENCH TOAST
Source: 365 Foods Kids Love to Eat by Sheila Ellison
Makes 4-6 servings
1 (8 oz.) cream cheese, softened
1 1/2 tsp. vanilla extract
1 tsp. honey
1/2 cup finely chopped pecans (optional)
1 loaf soft French bread
4 eggs, beaten
1 cup milk
Apricot or peach preserves (for serving)
Beat the cream cheese, vanilla and honey until creamy, and stir in the pecans.
Cut the bread into 1 1/2-inch thick slices. Cut a slit in each slice, creating a pocket. Fill each pocket with one to two tablespoons of the cheese mixture.
Mix the eggs and milk together in a small bowl. Dip the bread in the egg and milk mixture, and fry on both sides.
Top with preserves.
SueA, CA: Two quickies
Chili Dip (for surprise company):
1 (8 oz) block cream cheese
1 number 2 can chili no beans
Mix together in a saucepan and heat over low heat until well blended and warm.
Another is take softened cream cheese; spread on a cracker and top with a little blob of jalapeno jelly. (At Christmas you can use tomato jelly and jalapeno).
Risa G., NJ: This one should be good in October or November when Pumpkin is plentiful:
SAVORY PUMPKIN CHEESE SPREAD
Source: Victoria Magazine, October 1993
Makes 3 1/2 cups
1 Tbsp. unsalted butter
1/2 cup chopped pecans
4 (3 oz) packages of softened cream cheese
1 1/2 cups shredded sharp cheddar cheese (6 oz)
1/2 cup crumbled blue cheese (2 1/2 oz)
1 cup canned pureed pumpkin puree (unsweetened)
2 garlic cloves, minced
2 to 4 Tbsp. sweet or dry sherry
Crackers (for serving)
Line a 3 1/2 to 4 cup mold with plastic wrap.
In small skillet melt butter. Saute pecans in hot butter 1 minute until golden. Set aside.
In large mixer bowl, beat cream cheese, cheddar cheese, blue cheese, pumpkin, and garlic at medium speed of electric mixer until creamy. Beat in enough sherry to make desired spreading consistency.
Spoon into mold. Cover and refrigerate until firm enough to hold its shape.
TO SERVE:
Unmold spread on serving plate. Peel off plastic wrap. Lightly press pecans atop spread. Surround spread with crackers.
MORNING COOKIES
Source: Cookbook USA
From: SueA, CA
Makes 8 sandwich cookies
1/4 cup margarine
1/2 cup packed brown sugar
3/4 cup whole wheat flour
3/4 cup applesauce
1/2 cup rolled oats
1/3 cup wheat bran
1/4 cup nonfat dry milk, powdered
1 egg white
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1/8 to 1/4 tsp. ground cloves
1/2 cup raisins
1/4 cup chopped nuts
1/2 cup soft style cream cheese or peanut butter
In a mixer bowl beat butter and brown sugar until well combined.
Add wheat flour, applesauce, oats, bran, milk powder, egg white, soda, cinnamon, baking powder, salt and cloves. Beat on low speed just until mixed.
Stir in raisins and nuts. Spray a baking sheet with Pam. Drop rounded tablespoons of dough, 2-3 inches apart onto baking sheet. Spread dough 2-inches across.
Bake at 375 degrees for 10 minutes or until set. Cool on wire rack.
Spread bottoms of half of cooled cookies with 1 tablespoon cream cheese or peanut butter. Top with remaining unfrosted cookies. Chill until serving or wrap and freeze, let thaw in refrigerator overnight.
SueA, CA: Don't report me to the diet police for this one. I found it while I was trying to get my old recipes on to the computer and it had cream cheese in it.
PEANUT BUTTER AND JELLY PIE
Makes 8 servings.
1 (9-inch) graham cracker crust
1/4 cup strawberry or raspberry jam
1 (8 oz) package cream cheese, softened
1 cup chunky peanut butter
1 cup confectioner's sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
Additional heavy cream, whipped
Peanuts (optional, to garnish)
1 large strawberry (to garnish)
Spread jam over bottom of pie crust set aside.
In large bowl of electric mixer, at medium speed, beat cream cheese and peanut butter until blended. Beat in sugar and vanilla until smooth.
In small bowl of electric mixer, at high speed, beat 2 cups heavy cream until stiff peaks form when beaters are raised. With rubber spatula, fold whipped cream into cream-cheese mixture until no white streaks remain; pour mixture into pie crust. Refrigerate until firm, about 2 hours.
Garnish with additional whipped cream; sprinkle cream with peanuts. If desired, cut a large strawberry lengthwise into thin slices attached at the hull; use to garnish pie.
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