HOME > Chowhound > Home Cooking >

Discussion

your favorite dessert using cream cheese

I've got a block of it staring out at me each time I open the fridge and the use by date is fast appproaching. Bought it to add to potatoes during the holidays and ended up with an extra block. I'm not a spreader, so I'd like to bake something but not a cheese cake. Any ideas? Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Cream cheese shortbread?

    Cream w/ some sugar and put a dollop in the center of chocolate/pumpkin/carrot cupcakes? or cream cheese icing for the same.

    1. Mix the cream cheese with superfine or powdered sugar and a little cream to thin, spread into a prebaked tart shell and top with strawberries. Or at this time of year, I'd use sliced bananas or a compote made of frozen blueberries.

      1. I have a coffee cake recipe using cream cheese rather than sour cream. If you want it, I'll post it.

        Or make a carrot or banana cake and put cream cheese frosting on it. Yum.

        4 Replies
        1. re: dukegirl

          I'd love the coffee cake recipe. Thanks for offering. Like many of you, I love cream cheese frosting and Ina Garten's comment that any cake under it is really just the platform for the star, the frosting!!

          1. re: tweetie

            Forgot about cream cheese frosting... yum! It's good an ANY cake, not just banana or carrot cakes. Lately, I've been into cupcakes more. That whole frosting to cake ration thing, you know. On the other hand, it does make it too easy to just grab one cupcake at a time.

            Just keep frosting away from dogs. I turned my back on a plate of cupcakes for a minute, thought things got too quiet, turned around and found half the cupcakes licked clean!

            1. re: tweetie

              Cream Cheese Coffee Cake

              Crumb topping:
              Mix together:
              1/2 cup butter
              1 cup flour
              1/2 cup brown sugar
              1/2 cup sugar
              2 t cinnamon

              Set aside.

              Cake:
              Cream together:
              1/2 cup butter
              8 oz. cream cheese
              1 cup sugar
              Add:
              2 eggs
              1 t vanilla

              In a separate bowl, mix together:
              1 3/4 cup flour
              1 t baking powder
              1 t baking soda
              1/4 t salt

              Measure out:
              1/2 cup milk

              Add 1/3 of the flour mixture, mix, then add half the milk, mix, then add another 1/3 of the flour mixture, mix and then the rest of the milk and then the rest of the flour.

              Preheat oven to 350F. Grease and flour a 10 inch bundt pan. Spread half the batter in the pan, then spread half the crumb mixture over that. Dollop the rest of the batter over the crumb layer (you won't be able to spread it, so just try to make even dollops), then sprinkle the rest of the crumbs over the batter. You can then press down gently on the batter/crumbs to even it out. Bake for 50-60 minutes. Let cool and remove from pan.

              1. re: tweetie

                here's a light, yet rich version of cream cheese frosting.

                1 cup heavy cream
                8 ounces cream cheese, softened
                1 cup confectioners sugar
                1 teaspoon vanilla

                whip cream until stiff peaks begin to form. beat in softened cream cheese. add confectioners sugar and vanilla.

            2. The last thing I made with cream cheese was the white chocolate cream cheese frosting from The Cake Bible. It was delicious -- I made a vanilla chiffon cake, split it, and filled it with a layer of the frosting and a layer of raspberry preserves. Since it's a slightly sweet and slightly tangy frosting, it went very well with the raspberries. I bet it'd be luscious with lemon curd, too. Or you could do a traditional carrot cake -- possibly one of my most favorite desserts ever.

              http://archives.seattletimes.nwsource...

              3 Replies
              1. re: dietfoodie

                dietfoodie

                did you find that the frosting was quite stiff, or was it soft? I am looking for a white chocolate icing for a layer cake that will travel well (or won't send the layers sliding in any case). Just thought I would ask what you thought.

                1. re: alex8alot

                  It was fairly soft, but more pliable than slippery. My layers didn't move around, but then, it was a chiffon cake so fairly crumbly -- a denser cake would have gone better with the rich frosting, I think.

                  The recipe did say that one of the author's friends decreased the butter to 2oz and it held up very well on a (presumably professional) wedding cake in the "heat of an Atlanta summer", which would imply to me that it would travel well! (The original proportions in the book were slightly different than what the online recipe says, I think -- white chocolate 9 oz, cream cheese 12 oz, and butter 6 oz.)

                  1. re: dietfoodie

                    perfect. thank you so much

              2. don't have a recipe but I love hummantashens (sp) crust made with cream cheese-

                1. Cream cheese brownies? Off the top of my head, I think you take a block of softened cream cheese, mix in an egg and some sugar, and then swirl onto the top of whatever brownie batter.

                  Or, mix the cream cheese with some sugar to taste and vanilla and fill wonton skins. Fry them up and you'll have a rich dessert.

                  1 Reply
                  1. re: leanneabe

                    +1 on the cream cheese brownies. Just made a fantastic brownie with cream cheese swirls from Union Square Cafe cookbook. Outstanding.

                  2. Rugelach made with a cream cheese dough and you can freeze the dough even if you don't want to make them now. Good for about two months in the freezer. You can also freeze the already made rugelach.

                    1 Reply
                    1. re: laylag

                      Reading this 5 years later... but could you tell me your rugelach recipe? I have had them, and love them!, but I'm fairly sure they've all been bakery made.

                    2. I second rugelach. You can make whatever fillings you have on hand - as simple as cinnamon sugar or chocolate or any flavoured jam (typically raspberry or apricot). If you have course sugar, sprinkle some in the filling and on top with an egg white wash.

                      1. I just made Paula Deen's Not Yo Momma's Banana Pudding and it had a block of cream cheese in it. It was very good!

                        1. Thanks for so many ideas. I wanted to do something different so I stayed away from cream cheese brownies, carrot cake and rugelach--all wonderful suggestions. I did make Dukegirl's coffee cake and it is a winner! It's got me wondering......is cream cheese a substitute for sour cream in most recipes? This cake's got 1/3 cup milk which I imagine works to thin out the cream cheese, so to speak. The result was a super moist, rich cake and I'll make it again.

                          1. I have a recipe that uses cream cheese. its a no-bake pie that tastes like a cheesecake.
                            it is call Jim`s pineapple cheese pie. it only takes about 5 minutes to make but you
                            have to put it in the refrigerator for 5 hours to let it set. you won`t have any leftovers.

                            1 Reply
                            1. re: bigjimbray

                              bigjim, would you mind posting your recipe, please.

                            2. Try these Pecan Tassies. They are traditional at BBQs:
                              Pecan Tassies

                              Crust
                              1 3 ounce pack of cream cheese
                              1 cup flour
                              1 stick butter

                              All ingredients should be at room temperature. Mix throughly together and chill until firm. Pinch the dough off in one inch pieces (I have determined that the weight of each piece is .46 ounce, which assures that I am not short at the end) and push the dough with your thumb until it covers the bottom and sides of of a mini muffin tin. Set aside and mix filling.

                              Filling
                              1 egg beaten
                              3/4 cup firmly packed brown sugar
                              1 tablespoon soft butter
                              1 tablespoon vanilla
                              2/3 cup chopped pecans

                              Mix the butter with the brown sugar and then mix all the rest of the ingredients. Fill each tin 3/4 full. Bake at 325 for about 25 minutes. Cool on a rack and use a sharp knife around the edge to remove the tassies. This recipe makes 24, but I always double it. The tassies freeze very well.

                              1. This isn't a baking idea, but one of my favorite ways to eat cream cheese as a dessert is just to take a thick slice and spoon some kind of fruit compote - plum, strawberry, blueberry, fig, or pink guava - over it.

                                1. Almost all cream cheese bought by us is bought to make Japanese cheesecake with - it is fabulous.

                                  Recipe:

                                  8 oz cream cheese

                                  3 egg yolks

                                  1/4 c cornstarch

                                  grated rind of 1 lemon + 2 tb juice

                                  1/4 c milk or cream

                                  1 tsp vanilla

                                  Combine above in food processor until smooth

                                  3 egg whites

                                  1/2 tsp cream of tartar

                                  Beat to soft peaks and beat in 1/2 c sugar, beat to firm peaks

                                  Fold cream cheese mixture into egg whites

                                  Bake in deep 8" pan in water bath 40-45 mins at 350 deg F

                                  It will inflate and fall, but the texture is wonderful, more like a spongecake than a cheesecake.

                                  1. since someone bumped this up, here's one for summer

                                    1 small package lemon jello
                                    1 cup heavy cream
                                    1 8-oz package cream cheese at room temp
                                    1 small can crushed pineapple, drained
                                    1 cup chopped pecans
                                    1 small basket fresh raspberries

                                    in a large bowl, dissolve jello in 1 cup boiling water. chill until jello just begins to set. while jello is setting, whip cream until stiff. with an electric mixer, beat softened cream cheese into jello (it will look a little lumpy). fold in whipped cream, pineapple, raspberries and pecans.

                                    turn into a mold or plastic container and chill several hours until firm.

                                    1. Cuban guava cream cheese pie

                                      1. Cheesecake.

                                        5 Replies
                                        1. re: ipsedixit

                                          Ever try the Japanese one I posted upthread, ipsedixit? Truly wonderful.

                                          1. re: buttertart

                                            I saw that buttertart----Dying to try that one!!!!

                                            1. re: Blancmange

                                              You have to. It rocketed to the top of my family's most-loved desserts the first time I made it.

                                            2. re: buttertart

                                              No, but I will at some point.

                                              I generally like how Chinese and Japanese cheese-based desserts show much more restraint than their European counterparts.

                                              1. re: ipsedixit

                                                It's true. Japanese patisserie in general (on Western models) is lovely and delicate too.