32 bottom cream cheese topping Recipes

cream cheese, room temperature, granulated white sugar , blended or 1/3 cup castor sugar, egg, pure vanilla extract, all purpose flour, granulated white sugar , blended or 1 cup castor sugar, unsweetened cocoa powder, baking soda, salt, water, corn oil or 1/3 cup canola oil, white vinegar, pure vanilla extract

oreo cookies, butter, melted, cream cheese, sour cream, sugar, cornstarch, eggs, egg yolk, light rum, vanilla, rum flavoring, semi-sweet chocolate chips, melted, whipping cream, whipping cream, dessert topping mix, powdered sugar, cocoa, rum flavoring, maraschino cherry , for decoration

pastry crust, cornstarch, divided, sugar, unsweetened cocoa, salt, low-fat milk, divided, semisweet chocolate, chopped, sugar, salt, eggs, margarine or 1 tbsp butter, vanilla extract, style fat free cream cheese, softened, sliced ripe bananas (about 2 large bananas), frozen fat-free whipped topping, thawed, chocolate curls (optional)

flour, sugar, baking soda, water, oil, vanilla, cream cheese, softened, egg, sugar, chocolate chips, powdered sugar (for dusting cupcake tops)

cream cheese, softened to room temperature, unsalted butter, at room temperature, smoked salmon (chopped or ground ), garlic cloves, crushed, dry sherry, minced green onions, tops and bottoms or 4 tbsp chives, celery salt, melba toast or rye bread, slices

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

salt, onion powder, garlic powder, dried oregano leaves, white pepper, dried thyme leaves, dry mustard, black pepper, egg noodles, vegetable oil, in all, ground sirloin, cream cheese, sour cream, fresh lime juice, chopped green onion (tops and bottoms), chopped fresh parsley, chopped onions, chopped celery, minced fresh garlic, beef stock, in all, unsalted butter, tomato sauce, grated monterey jack cheese, grated sharp cheddar cheese

french onion dip, soft cream cheese, green onions, chop separate tops and bottoms, head of lettuce, chopped, green pepper, diced, tomato, diced, picante sauce, grated cheddar cheese

refried beans bottom, pre-made guacamole, fresh salsa, sour cream, shredded cheese top, tortilla chips

crust: 1 cup water1 stick margarine1 cup flour4 eggs boil water and margarine. turn heat low, add flour , then turn off heat. stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. transfer mixture to a large bowl and add eggs, 1 at a time, beating well after each egg. spread mixture on bottom and up sides of a 9x13-inch pan. bake at 400 degrees f for 35 minutes. do not break bubbles in crust. allow to cool., filling: 3 small package instant vanilla pudding4 cups milk1 8-oz package cream cheese cool whip hershey s chocolate syrup maraschino cherries combine the instant vanilla pudding, milk and cream cheese, and mix well. fill the cooled crust. add cool whip to top. drizzle with hershey s syrup in a horizontal and vertical grid pattern of serving sizes. top with cherries at centers of servings. refrigerate until ready to serve. enjoy

cream cheese (softened ), eggs, sugar, sour cream, vanilla, oreo cookies, sour cream topping, sour cream, sugar, vanilla

cream cheese, sugar, sour cream or 1/2 cup greek yogurt, frozen non-dairy topping, thawed, strawberry glaze, divided, shortbread or 1 graham cracker pie crust, sliced fresh strawberries

extra-virgin olive oil , 2 turns of the pan, butter, garlic cloves, chopped, onion, chopped, fresh thyme, chopped (a few sprigs or 2 tsp dried), red bell pepper, seeded and chopped, all-purpose flour, dry white wine, chicken stock (or vegetable stock), half-and-half (or heavy cream ), water-packed artichoke hearts, drained and coarsely chopped, spinach , defrosted and squeezed dry in kitchen towel (chopped), shredded italian cheese blend (provolone, parmesan, mozzarella and asiago, available in 10 oz pouches on the dairy aisle of your), salt & freshly ground black pepper, crusty bread, top removed and cubed , bottom hollowed out to use as serving bowl, baguette (sliced at bakery or bread counter in market)

refrigerated pie crust , softened as directed on box (from 15 oz box), hot fudge topping, cream cheese, softened, powdered sugar, strawberries, quartered, strawberry glaze, heavy whipping cream , whipped, if desired

refrigerated pie crust , softened as directed on box (from 15 oz box), hot fudge topping, cream cheese, softened, powdered sugar, strawberries, quartered, strawberry glaze, heavy whipping cream , whipped, if desired

freshly shredded mild cheddar cheese, mayo, green onions, snipped (tops and bottoms), cayenne pepper ---yeah babee ; ), softened cream cheese, chopped stuffed olives, lemon juice

gooey butter cakes, cake, yellow cake mix, egg, butter, melted, cream cheese, softened, eggs, pure vanilla extract, sugar, butter, melted, preheat oven to 350 degrees. lightly grease a 13x9x2-inch baking pan., in the bowl of an electric mixer , combine cake mix, egg, and butter and mix well. pat into the bottom of prepared pan and set aside., still using an electric mixer , beat cream cheese until smooth; add eggs and vanilla. dump in confectioners sugar and beat well. reduce speed of mixer and slowly pour in butter. mix well., pour filling onto cake mixture and spread evenly. bake for 40 to 50 minutes. don tsp be afraid to make a judgment call on the cooking time, because oven temperatures can vary. you want the center to be a little gooey, so don tsp bake it past that point, oven and allow to cool completely. cut into squares., pumpkin gooey : follow the original recipe, adding a 15-oz can of pumpkin pie filling and an extra egg to the cream cheese filling. bake as usual, remove from oven, and allow to cool. cut into squares and top each square with a pecan half. serve with a dollop of fresh whipped cream. i promise you ll never want pumpkin pie again, pineapple gooey : add a 20-oz can of drained crushed pineapple and an extra egg to the cream cheese filling. proceed as directed above., lemon gooey : use a lemon cake mix in place of the yellow cake. add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. proceed: as directed above., carrot cake gooey : use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. proceed as directed above., peanut butter gooey : use a chocolate cake mix. add 1 cup creamy peanut butter and an extra egg to cream cheese filling. you can sprinkle the top of batter with 1 cup chopped peanuts if you like. proceed as directed above., chocolate chip gooey : use either yellow or chocolate cake mix. sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. proceed as directed above., banana gooey : use a yellow cake mix. prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. proceed as directed above., nutty gooey : use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. proceed as directed above., chippy gooey : stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, heath almond toffee bits or heath milk chocolate toffee bits into filling. proceed as directed above.

frozen chopped broccoli, thawed (or 1 bag), green onions, chopped (tops and bottoms), mayo, cream of mushroom soup, mild cheddar cheese, freshly grated, stack of ritz crackers, crushed, melted margarine