Recipes for "cream cheese recipes"

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.

Beat butter, cream cheese, and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.

Bake in the preheated oven for 15 minutes. Cookies will still be pale. Cool cookies on baking sheets. They will harden slightly as they cool.

Gather all ingredients.

Mix cream cheese and butter together in a bowl until smooth.

Gradually stir in flour until just combined. Shape dough into a ball; cover the bowl and refrigerate for at least 3 hours or overnight.

Preheat the oven to 350 degrees F (180 degrees C).

Roll out dough on a floured pastry board to a thickness of 1/8 inch. Cut into 2 1/2-inch squares and place about 1/2 teaspoon of jam or preserves in the center.

Overlap opposite corners and pinch together. Place on ungreased baking sheets.

Bake in the preheated oven until golden, about 10 to 12 minutes. Cool on wire racks. Dust kolacky lightly with confectioner's sugar.

Preheat the oven to 350 degrees F (175 degrees C).

Combine sausage, baking mix, cream cheese, and Cheddar cheese in the bowl of a stand mixer fitted with the dough hook attachment; beat on low speed until well combined, 2 to 3 minutes.

Roll mixture into 1-inch balls and place on a rimmed baking stone.

Bake in the preheated oven until browned and no longer pink in the center, 22 to 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Bring a saucepan of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.

Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.

Shred cooled chicken with a pair of forks into strands; stir into cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.

Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

Beat sweetened condensed milk and cream cheese in a bowl until smooth. Beat in lemon juice until well blended.

Pour cream cheese mixture into graham cracker crust. Spread cherry pie filling evenly over top.

Refrigerate pie until set, at least 2 hours.

Gather all ingredients.

Beat cream cheese, softened butter, and vanilla together in a large bowl with an electric mixer until light and creamy.

Gradually beat in confectioners' sugar until smooth.

Enjoy!

Gather all ingredients.

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.

Serve and enjoy!