Dessert Recipes With Cream Cheese Recipe

Ingredients:

Steps:

• Combine shortbread cookie crumbs, butter, and sugar in a small bowl; set aside.
• Combine cream cheese, yogurt, condensed milk, lemon juice, almond extract, and a pinch of salt in a bowl. Using an electric mixer, beat until smooth.
• Add about 1 tablespoon of cookie mixture to the bottom of four 8-ounce canning jars or small dessert dishes. Spoon or pipe in a layer of the cream cheese mixture, followed by a layer of cherry pie filling. Repeat this layering once more.
• Move desserts to the refrigerator to chill for at least 30 minutes or longer before serving.

Nutrition Facts:

Ingredients:

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Cream butter and cream cheese together in a mixing bowl until smooth. Gradually add sugar and beat until fluffy.
• Add eggs, two at a time, beating well with each addition. Add flour all at once and mix in. Mix in vanilla. Pour batter into the prepared cake pan.
• Bake in the preheated oven for 1 hour and 20 minutes, checking for doneness at 1 hour. A toothpick inserted into the center of the cake should come out clean. Remove and cool before serving.

Nutrition Facts:

Ingredients:

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch round by 3-inch deep cake pan (preferably with a removable bottom).
• Line bottom with parchment paper; lightly butter parchment. In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and powdered sugar together until smooth, 1 to 2 minutes.
• Mix in vanilla. Transfer the mixture to a small bowl, scraping out as much as you can from the main mixing bowl. In the same mixing bowl (no need to wash it), cream butter and sugar together until fluffy, 2 to 3 minutes.
• Add eggs, one at a time, mixing well after each addition. Mix in vanilla and almond extracts. In a bowl, whisk together flour, baking powder, and salt until evenly distributed.
• In another small bowl or glass measuring cup, whisk sour cream and baking soda. With the mixer on low speed, add half of the dry ingredients to the batter, followed by half of the sour cream, mixing after each addition until just incorporated.
• Scrape down the sides of the bowl, then repeat with the remaining dry ingredients and sour cream. Spread half of the plain batter into the prepared cake pan.
• Sprinkle with about 1/3 of blueberries, pressing them lightly into the batter. Dollop cream cheese mixture on top, carefully spreading it into an even layer that doesn’t quite go to the edges of the pan.
• Fold the remaining blueberries into the rest of the batter until evenly distributed.
• Drop small spoonfuls (I use a cookie scoop) evenly all over the top of the cream cheese layer, then use an offset spatula to spread it out until smooth.
• Sprinkle with a tablespoon or two of granulated sugar.
• Bake for about 55 to 60 minutes or until the top is deep golden brown and a skewer inserted near the center comes out clean (use a skewer or cocktail pick, a regular toothpick isn’t quite long enough).
• Note that different-sized pans may take more/less time to bake, so adjust accordingly (see the full post for more info). Place pan on a wire rack to cool. Run a knife around the edge to release, then remove from the pan and cool completely before slicing. The cake will keep, covered in an airtight container, for up to 5 days.

Nutrition Facts

316 calories; calories from fat 46%; protein 5.9g; fat 16g; saturated fat 8.7g; carbohydrates 37g; fiber 1g; sodium 266mg; cholesterol 73mg.