What can I do with cream cheese?

Example: Make a Cheesecake!


That's all I know of, got any ideas or recipes? thanks:)What can I do with cream cheese?
This is so delicious!





I double it, and add chicken and make it a whole meal.





Fettuccini Alfredo





Ingredients





4 oz. Philadelphia Fat Free Cream Cheese


1/2 c. Kraft Reduced Fat Grated Parmesan Cheese


3/4 c. Milk, nonfat


1/4 c. Light Margarine


1/4 tsp. White Pepper


1/2 tsp. Garlic Powder


8 oz. Barilla Fettuccine








Directions


Cook fettuccine according to package directions while the sauce is cooking.





Mix cream cheese, parmesan cheese, milk, butter, white pepper and garlic in a separate, medium sized saucepan. Cook on low heat until cream cheese is melted and mixture is well blended.





Toss fettuccine with Alfredo sauce and serve.What can I do with cream cheese?
Chocolate Turtle Cheesecake ~~~~~~~~~~~~~~~~%26gt;%26gt;%26gt;





A no-bake cheesecake made with caramel candy, chocolate and pecans, this tastes just like the turtle candy! Hot tip: An easy way to drizzle fudge topping is to put it in a sealable plastic bag, snip off a corner and pipe away





1 (9 inch) prepared chocolate cookie crumb crust


1/2 (14 ounce) package caramel candy


1/4 cup evaporated milk


3/4 cup chopped pecans


2 (3 ounce) packages cream cheese, softened


1/2 cup sour cream


1 1/4 cups milk


1 (3.9 ounce) package instant chocolate pudding mix


1/2 cup chocolate fudge topping


DIRECTIONS


Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.


In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.


Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.





______________________________________…





New York Cheesecake





Pastry:


1 cup all purpose flour


¼ cup sugar


1 t grated lemon rind


¼ t vanilla


1 egg yolk


1 stick butter softened





Mix all ingredients by hand until well blended. Use a little cold water if necessary to make workable dough. Chill 1 hour.





Filling:


2½ pounds cream cheese at room temperature


1¾ cups sugar


¼ t vanilla


3 T flour


5 eggs


1½ t grated lemon rinds


¼ cup heavy cream





Mix all ingredients with mixer adding eggs one at a time. Beat until mixture is extremely smooth. Use 9” spring form pan. Butter bottom and side. Use about ⅓ of chilled dough and roll to about ¼” thick to fit bottom of pan. Bake at 400° for 15 minutes. Remove and cool. Place top of pan on bottom. Roll remaining dough and fit around sides. Press so that sides are covered. Pour in cheese mixture. Bake at 500° and continue baking 1 hour. Let cool gradually. Remove pan sides to serve


________________________


Caramel Pecan Cheesecake





2 cups HONEY MAID Graham Cracker Crumbs


6 Tbsp. butter or margarine, melted


35 KRAFT Caramels


1/4 cup milk


1 cup chopped PLANTERS Pecans


3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


3/4 cup sugar


1 tsp. vanilla


3 eggs


1 square BAKER'S Semi-Sweet Baking Chocolate





MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.


PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.


BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.


BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.


TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator


______________________________________…





Feel free to add mini chocolate chips, and drizzle with caramel sauce!





It's not totally necessary, but I find I get better results, when I wrap the outside of the pan with 2 layers of heavy duty foil, and put the cheesecake in a roasting pan with water around it (hot water bath). It makes the cheesecake cook more evenly without any cracking.





Cheesecake





INGREDIENTS:


1 1/2 cups graham cracker


crumbs


1/2 cup white sugar


1/4 cup butter, melted


5 (8 ounce) packages cream


cheese, softened 5 eggs


2 egg yolks


1 3/4 cups white sugar


1/8 cup all-purpose flour


1/4 cup heavy whipping cream





DIRECTIONS:


1. Preheat oven to 400 degrees F (200 degrees C).


2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.


3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.


4. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 300 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate
Blueberry Cream Cheese Pound Cake Recipe ,`)





1 (8-ounce) package cream cheese, softened


½ cup vegetable oil


1 (18-ounce) package yellow butter cake mix


1 (3-ounce) package instant vanilla pudding mix


4 eggs, beaten


2 teaspoons vanilla extract


2 cups fresh blueberries


Powdered sugar (optional)





Instructions:





1. Preheat oven to 325F. Lightly spray a 9-inch tube or Bundt pan with nonstick cooking spray and dust with flour.





2. Combine cream cheese and oil in a medium bowl; beat with a mixer at high speed until smooth and creamy. Add cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in berries. (Batter will be thick.) Spoon batter into prepared pan.





3. Bake 60 minutes, or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 20 minutes. Remove from pan and cool completely on a wire rack. Sprinkle with powdered sugar before serving. Serves 16.
STRAWBERRY-PRETZEL DESSERT


--------------------------





Preheat oven to 400 degrees.





2 c. crushed pretzels


3/4 c. melted butter


3 tbsp. sugar


1 (8 oz.) cream cheese, room temp.


1 c. sugar


1 lg. Cool Whip


1 (6 oz.) box strawberry gelatin


2 c. boiling water


2 (10 oz.) pkg. frozen strawberries, including juice (fresh


berries slightly mashed and sweetened may be used)





Mix crushed pretzels, butter and sugar and pour into a 9 x


13 pan. Press into the bottom and bake at 400 degrees for 8


minutes. Beat the cream cheese with 1 cup sugar. Stir into


the Cool Whip. Spread on cooled pretzel crust.





Mix together the gelatin, boiling water and frozen


strawberries. Let set in refrigerator until it begins to


jell. Pour over cheese mixture and refrigerate several


hours or overnight. This can be served as a salad or a


dessert.
Hot Artichoke Dip


(makes 2 cups)





Ingredients:


1 can artichoke hearts, drained well (squeeze out all the liquid with your hands) and chopped


¼ cup mayonnaise


¼ cup cream cheese


¼ cup grated parmesan


1 tsp. garlic powder


1 tsp. onion powder


1tbl. parsley, chopped


½ tsp. salt


½ tsp. pepper


french bread or crackers





Method:


Mix all ingredients in a bowl and put into an oven proof baking dish. bake at 350 degrees for 30 minutes. Cool slightly and serve with sliced french bread or crackers.
Oh, you must go to the Philadelphia cream cheese website, so many good things.


I cut parmesan and onion and garlic powder into it for a good bagel smear. I make real home made cheesecake. And cream cheese frosting. And refrigerator pie with sweetened condensed milk, lemon juice, vanilla and Philly, it has a graham cracker crust and fruit topping..


For the cheesecake recipe, go to allrecipes.com, find Cheesecake supreme submitted by Muffy, and follow the directions exactly, except after you turn the oven temp down to 200, bake it 3 hours. Oh, my, I have made this so many times, it is so rich and good, my friends scream for it.


there is a recipe on allrecipes.com called husband's delight, and the topping for the casserole is sour cream mixed with cream cheese. So good, except cook your onions before putting them in the recipe.
If the recipe calls for any other type of cream cheese, use yours.





http://allrecipes.com/Recipe/Cream-Chees…


http://allrecipes.com/Recipe/Cream-Chees…


Just for fun. http://allrecipes.com/Recipe/Cream-Chees…


http://allrecipes.com/Recipe/Fruity-Crea…


One of my favorites. http://www.bhg.com/recipe/brownies/chees…


This is what they look like. http://images.search.yahoo.com/images/vi…





http://southernfood.about.com/od/pumpkin…


http://www.kraftfoods.com/kf/recipes/wak…


http://www.kraftfoods.com/kf/recipes/che…
You should use it on bagels :)





But first, you'll have to bake the bagels :)





1 1/2 tsp. active dry yeast 



3 tbsp. barley malt



4 tsp. wheat gluten



4 cups all-purpose flour



1 tbsp. kosher salt



3 tbsp. cornmeal





1. Mix together yeast, 2 tbsp. barley malt, and 1 1/2 cups lukewarm water (about 80°) in the bowl of a standing mixer with a dough hook. Meanwhile, sift together gluten, flour, and salt into a bowl. Sift twice more, then add flour mixture, 1 cup at a time, to yeast mixture, beating at the lowest speed until you've added all the flour and the dough is rough- looking and just barely holding together, about 4 minutes. Increase speed to medium- slow and continue mixing until dough forms a smooth, stiff ball, 8–10 minutes.





2. Put dough on a lightly floured surface and cut into 8 equal pieces (about 4 oz. each), then roll into smooth balls. Cover with plastic wrap and set aside for 5 minutes.





3. Shape each ball into a thick, 11''-long rope. Form into bagels by overlapping the ends of each rope by about 1 1/2'', dampening with a little water to hold the ends together. Then place on a cornmeal-dusted baking sheet, cover tightly with plastic wrap, and refrigerate for about 10 hours.





4. Preheat oven to 450°. Adjust oven rack fitted with a baking stone to center position. Remove dough rings from refrigerator. Bring a large pot of water to a boil over high heat. Add remaining barley malt, then drop rings, 3 or 4 at a time, into boiling water for 30 seconds. Turn over with a large skimmer and cook for another 30 seconds. Remove rings from water and drain, bottom side down, on a wire rack.





5. Slide boiled rings onto the baking stone in the oven and bake until deep golden brown and crisp, about 14 minutes. Cool on a wire rack. Serve warm or at room temperature.
You can combine it with fruit; ie. strawberries. Delicious to snack on from time to time. Or put some on a bagel and top it off with a little cinnamon spice.(:
Leave it in the store because it is not good for you.
put it on a bagel, yummy %26lt;3