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Posts tagged ‘Cream cheese’

Sweet Potato Cream Cheese Pie Recipe

Ingredients
CRUST

  • 2 cups all-purpose flour
  • 1 cup cake flour
  • ½ teaspoon salt
  • 1/3 cup ice water
  • 1 cup butter-flavored Crisco, frozen and cut into small pieces
  • 1 large egg
  • 1 teaspoon apple cider vinegar

    FILLING
  • 1 cup baked sweet potato (peeled), packed
  • 3 eggs, slightly beaten
  • 6 oz. cream cheese, softened
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter, melted and cooled

Direction

  1. For the crust:
    • In food processor, combine the flours and salt.
    • Add the shortening pieces and pulse until dough resembles coarse crumbs.
    • Set aside. In a small bowl, beat together the egg, vinegar, and water.
    • Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together
    • Do not over mix. Form dough into 2 discs, wrap in plastic, and chill for at least one hour overnight.
    • Roll out one piece of pie crust into a 12-inch circle.
    • Fit into a 9-inch deep-dish pie pan and flute edges.
    • Reserve 2nd piece of dough for another time by freezing it.
  2. For the filling:
    • Preheat oven to 350°F. Mash sweet potatoes.
    • Add all the other ingredients to sweet potatoes and mix with mixer until smooth.
    • Pour into pie shell.
    • Bake for 20 to 30 minutes or until set.
    • Remove from oven.
    • Cool completely.
    • Garnish with whipped cream.

Category:

baking, Holiday Recipes, Pies, Recipes, Seasonal

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Delicious Cream Cheese Bundt Cake Recipe

Makes 1 [15-cup] Bundt Cake

Ingredients

  • 1 (8-ounce) package cream cheese, softened and cubed
  • 2 tablespoons granulated sugar
  • 4 cups plus 2 teaspoons all-purpose flour, divided
  • 5 large eggs, room temperature and divided
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cups unsalted butter, softened
  • 1/4 cups firmly packed light brown sugar
  • 3 large Granny Smith apples, peeled and cored
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons whole milk, room temperature
  • 2 tablespoons cane syrup
  • Garnish: chopped pecans

Directions

  1. Preheat oven to 325°.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, and 2 teaspoons flour at medium-low speed until creamy, stopping to scrape sides of bowl.

3. Add 1 egg; beat until smooth, about 2 minutes, stopping to scrape sides of bowl. Transfer to a medium bowl and refrigerate.

4. In a large bowl, whisk together cinnamon, baking soda, salt, ginger, nutmeg, and remaining 4 cups flour.

5. Using the large holes of a box shred apple. Add apple and vanilla to butter mixture; beat at low speed for 1 minute. Gradually add flour mixture beating just until combined.

6. Spray a 15-cup Bundt pan with baking spray with flour. Spoon half of batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles. Using the back of a spoon, make a 1/2-inch-deep trench in center of batter in pan, leaving a 1/4- to 1/2-inch border around edges.

7. Spoon alternating dollops of batter and cream cheese mixture into trench. After completing 1 ring in pan, spoon batter over cream cheese mixture dollops and vice versa until all cream cheese mixture is used.

8. Drag a butter knife through center of each dollop to swirl into batter. (It’s OK if some cream cheese mixture touches sides of pan.) Spoon and gently spread remaining batter on top, covering cream cheese mixture. Do not tap pan. Smooth top of batter.

9. Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack and let cool completely.

10. In a small bowl, whisk together confectioners’ sugar, milk, and cane syrup until smooth. Drizzle onto cooled cake. Garnish with pecans, if desired. Refrigerate in an airtight container for up to 3 days.

Category:

baking, Cakes /Bar, Party Food, Recipes, Seasonal

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Sausage and Cream Cheese Crescents: A Quick Appetizer


Prep Time: 15 min. | Total Time: 31 min. | Makes: 8 servings (2 crescents  each

Ingredients:

  • 12 oz sausage links (14 links)
  • (8 oz.) Cream cheese, softened
  • 1/4 crushed red pepper
  • 2 can (8 oz. each) refrigerated crescents


Directions:

  1. HEAT oven to 375°F.
  2. CRUMBLE sausage links into bite-size pieces; place in large skillet.
  3. Cook over medium heat 5 min. or until done, stirring frequently. Drain.
  4. ADD sausage to cream cheese and crushed pepper in medium bowl; mix well.
  5. SEPARATE each can of dough into 8 triangles.
  6. Spoon cream cheese mixture evenly onto short sides of dough triangles, adding about 2 Tbsp. cream cheese mixture to each triangle.
  7. Roll up, starting at short side of each triangle. Place, point sides down, on baking sheet.
  8. BAKE 14 to 16 min. or until golden brown.
Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

Party Food, Recipes

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