Cream Cheese Dessert Recipes

Cherry Cream Cheese Pie

1 (9 inch) prepared graham cracker crust
1 (21 ounce) can light cherry pie filling
1(8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1.teaspoon vanilla extract

Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well. Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

Cream Cheese Brownies

4 oz. dark chocolate
5 tablespoons butter
3 oz. cream cheese
1-cup sugar
3 eggs
1/2 cup plus 1 tablespoon unsifted flour
1 1/2 teaspoon vanilla
1/2-teaspoon baking powder
1/4-teaspoon salt
1/2-cup chopped pecans
1/4-teaspoon almond extract (optional - can use vanilla instead)

Preheat oven to 350° F. Put chocolate and 3 tablespoons butter in saucepan or double boiler and heat over simmering water, stirring constantly, until melted. Remove from heat and set aside to cool (I do this in microwave but be very careful as this can burn very quickly).

Cream remaining 2 tablespoons butter with cream cheese until mixed. Gradually add 1/4-cup sugar, creaming until light and fluffy. Stir in 1 egg, 1-tablespoon flour and 1/2-teaspoon vanilla until blended. Set aside. In a separate bowl beat remaining eggs until fluffy. Gradually add remaining 1/4-cup sugar, beating until thickened. Fold in baking powder, salt and 1/2-cup flour. Blend in cooled chocolate mixture. Stir in nuts, almond extract (optional), and remaining teaspoon vanilla.

Measure 1 cup of the chocolate batter and set aside. Spread remaining chocolate batter in a greased and floured 8-inch square pan. Pour cream cheese mixture over top and spread evenly. Drop by tablespoons the set-aside cup of chocolate batter onto the cream-cheese mixture. Swirl them together with a knife to marbleize. Bake for 35-40 minutes. Remove and let cool. Cut into 2" squares.

Cream Cheese Tart Shells

3 ounces cream cheese, softened
1/2-cup butter, softened
1-cup all-purpose flour

Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.

Preheat oven to 325° F. Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake. Makes 24 shells

Pumpkin-Pecan Cheesecake

Crust:

3/4 cup finely chopped pecans, toasted
3/4 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Pumpkin Mixture:

2 envelopes unflavored gelatin
1/3 cup water
2 packages (8 ounce) cream cheese, softened
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2-1/2 cups canned or cooked pumpkin
2 cups whipping cream, whipped

Decorations (optional):

Pecan halves
Black cake decorating gel
Red licorice whips

For crust:

Combine pecans, graham cracker crumbs, sugar and melted butter. Press onto bottom of 9-inch spring form pan. Bake at 325° F for 10 minutes. Let cool.

For pumpkin mixture:

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mix at medium speed until well blended. Add cinnamon, nutmeg, allspice and pumpkin; mix at medium speed until blended. Gradually add gelatin to cream cheese mixture and mix until blended. Chill cream cheese mixture until slightly thickened, approximately 20 minutes. Fold in whipped cream; pour over crust. Chill until firm. Makes 8 servings.

Decorating Suggestion: "Spider Web"

For spider web: Use cake decorating piping gel to draw concentric circles on surface of cheesecake. Take paring knife and draw lines from center of cheesecake outward (as if drawing spokes of a wheel). The gel will drag slightly, creating an illusion of movement. For spiders: Using pecan halves as spider bodies, attach small pieces of black or red licorice as legs. Place on top of cheesecake.

Individual Cheesecakes

Use same ingredients for crust and pumpkin mixture as used in the Pumpkin-Pecan Cheesecake recipe.

For crust:

Place cupcake liners into muffin tin. Distribute crumb mixture evenly between the twelve liners. Press mixture firmly onto bottom of each cupcake liner. Bake at 325°F for 10 minutes. Let cool. Makes 12 servings.

For pumpkin mixture:

Spoon batter into cupcake liners and refrigerate until firm.

Decorating suggestions:

Tombstones: Using sandwich cookies, i.e., chocolate wafers, and tube cake-decorating gels, pipe names or R.I.P. on cookies and press cookies vertically into individual cheesecakes. Crumble chocolate wafers onto surface of cheesecakes to simulate dirt.

Creepy Crawlies: Use black cake decorating gel to draw bats on the cheesecake. Or place gummy worms and chocolate cookie crumbles (resemble dirt) on top of cheesecake.

Strawberry Cream Cheese Pound Cake

3/4 lb butter softened
1/2 lb cream cheese softened
2 cups sugar
1 pinch salt
6 eggs room temperature
3 cups sifted flour
1 pint fresh strawberries sliced

Cream the cheese, butter, and sugar together until light and fluffy. Add a pinch of salt and the butter flavoring, and beat the mixture well. Add the eggs, one at a time, beating thoroughly after each addition. Stir in the flour. Gradually add the sliced strawberries, gently folding them in after each addition.

Spoon the batter into a buttered and floured cake pan (I use loaf pans or those nice little mini-loaf sizes for gift-giving), and bake the cake in a preheated 325-degree (F) oven for one-and-a-half hours, until the cake begins to shrink from the sides of the pan. Place the pans on cooling racks until cooled; turn cakes gently onto wire racks. Yield: 4 servings.

Strawberry Cheese Pie

1 1/3 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons shortening
2 tablespoons butter
3 tablespoons cold water
1 (8 ounce) package cream cheese, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1/2 teaspoon almond extract
1/4 cup chopped almonds
4 cups fresh strawberries, halved
1/4 cup currant jelly

Combine flour and salt in medium bowl. Cut in shortening and butter until all the flour is blended to form pea-sized crumbs. Sprinkle with water one tablespoon at a time. Toss lightly with a fork until dough forms a ball. Chill dough 15 to 30 minutes.

Roll dough between two sheets of wax paper into an 11-inch circle. Remove top sheet of wax paper and lay into 9-inch pie pan. Prick bottom and sides of pie shell thoroughly to prevent shrinkage. Bake at 425 degrees F. for 10 to 15 minutes or until lightly browned. Cool to room temperature. Combine cream cheese and confectioner’s sugar in medium bowl. Beat with electric mixer at medium speed until smooth. Beat in vanilla and almond extracts. Fold in whipped cream and almonds by hand until well mixed. Pour into cooled crust. Refrigerate until firm.

Decorate pie with strawberries fully or just around the edge. Heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. Refrigerate until serving. Makes 1-9.

Rich Cream Cheese Pecan Pie

1 9 inch unbaked, deep dish pie shell
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
1/3 cup white sugar
1/4 teaspoon salt
3 eggs
1/4 cup white sugar
1 cup light corn syrup
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
1 cup semi-sweet chocolate chips

In a small bowl, blend together cream cheese, 1 egg, 1-teaspoon vanilla, 1/3-cup sugar, and salt. Mix by hand until mostly smooth. Spread mixture into the bottom of the unbaked pie shell. Sprinkle with chopped pecans. In another bowl, slightly beat 3 eggs. Stir in 1/4-cup sugar, corn syrup, and 1 teaspoon vanilla; blend well. Fold in chopped chocolate or chocolate chips. Very CAREFULLY pour corn syrup mixture over pecans. Cover piecrust edge with a strip of foil to prevent excessive browning. Bake at 375 degrees F for 35 to 45 minutes or until center is set. Cool completely. Store in refrigerator.

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