Recipe With 8oz Cream Cheese

Rena    April 22, 2023    Recipe Pin    Comment   

Who doesn't love a good cheesecake? Creamy, rich, and delicious, this dessert is perfect for any occasion, from a fancy dinner party to a cozy evening at home. And with so many different cheesecake recipes out there, you are sure to find one that suits your taste buds. Check out these ten mouth-watering options below:

Peanut Butter Cheesecake

Ingredients:

• 8oz cream cheese
• 1/2 cup peanut butter
• 1/2 cup butter
• 1/4 cup powdered sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 325°F. Using an electric mixer, cream together the cream cheese, peanut butter, and butter until smooth and well-combined.
2. Add the powdered sugar, brown sugar, vanilla extract, and salt, and mix again until smooth.
3. Add the heavy cream and mix until well-incorporated.
4. Grease a 9-inch baking dish or springform pan, and pour the cheesecake batter into it. Smooth the top with a spatula or the back of a spoon.
5. Bake for 35-40 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly.
6. Allow to cool to room temperature, then chill in the fridge for at least 2 hours before serving.

Nutrition:

• Serving size: 1 slice (1/8 of cheesecake)
• Calories: 378
• Fat: 34g
• Saturated fat: 18g
• Cholesterol: 96mg
• Sodium: 418mg
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 12g
• Protein: 7g

Tips:

• For an even creamier texture, try using a mix of cream cheese and mascarpone cheese in this recipe.
• You can also experiment with different nut butters, like almond or cashew, to create your own unique twist on this classic dessert.
• Top with whipped cream, chopped peanuts, or a drizzle of chocolate sauce for added decadence.

Keto Mini Cheesecake Bites

Ingredients:

• 1 cup almond flour
• 1/4 cup granulated erythritol or other low-carb sweetener
• 1/4 tsp salt
• 4 tbsp butter, melted
• 8 oz cream cheese, softened
• 1/2 cup powdered erythritol or other low-carb sweetener
• 1 tsp vanilla extract
• 1 large egg

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with 12 paper liners.
2. In a medium bowl, whisk together the almond flour, granulated sweetener, and salt. Stir in the melted butter until well-combined.
3. Distribute the mixture evenly among the 12 muffin cups, pressing down firmly to create a solid base for the cheesecake filling.
4. In a large bowl, beat the cream cheese until smooth and creamy. Add the powdered sweetener, vanilla extract, and egg, and beat again until well-incorporated.
5. Spoon the cheesecake mixture into the muffin cups, filling each about 3/4 full.
6. Bake for 20 minutes, or until the cheesecakes are just set and golden around the edges.
7. Allow to cool to room temperature before serving. You can store any leftovers in the fridge for up to 5 days.

Nutrition:

• Serving size: 1 mini cheesecake
• Calories: 165
• Fat: 16g
• Saturated fat: 8g
• Cholesterol: 57mg
• Sodium: 109mg
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g
• Protein: 4g

Tips:

• This recipe is perfect for anyone following a keto or low-carb diet, as it contains no refined sugars or flours.
• You can switch up the flavors by adding lemon zest, cocoa powder, or fresh berries to the cheesecake mixture.
• Serve your mini cheesecakes with a dollop of whipped cream and a sprinkle of cinnamon for a little extra flair.

Philadelphia 3 Step Cheesecake

Ingredients:

• 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 large eggs
• 1 ready-to-use Graham Pie Crust (6 oz.)

Instructions:

1. Preheat oven to 325°F. In a large bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until well-combined.
2. Add the eggs, one at a time, and beat again until just blended.
3. Pour the cheesecake mixture into the Graham Pie Crust.
4. Bake for 40 minutes, or until the center is almost set but still slightly jiggly. Allow to cool to room temperature, then chill in the fridge for at least 3 hours before serving.

Nutrition:

• Serving size: 1 slice (1/8 of cheesecake)
• Calories: 301
• Fat: 18g
• Saturated fat: 9g
• Cholesterol: 87mg
• Sodium: 266mg
• Carbohydrates: 29g
• Fiber: 0g
• Sugar: 21g
• Protein: 5g

Tips:

• This recipe couldn't be simpler. With just 3 easy steps, you can have a delicious cheesecake in no time.
• Try adding a few tablespoons of your favorite fruit preserves to the cheesecake mixture before baking for a fun new flavor.
• This recipe works great with other types of pie crusts too, like Oreo, chocolate, or shortbread.

Kraft Cream Cheese

Ingredients:

• 1 pkg. (250g) Kraft Cream Cheese, softened

Instructions:

1. There's no recipe here, folks – just a delicious block of cream cheese waiting to be turned into something wonderful! Use it as a spread for bagels, as a filling for cakes and pastries, or in any other way you can dream up.

Nutrition:

• Serving size: 2 tbsp (30g)
• Calories: 100
• Fat: 9g
• Saturated fat: 6g
• Cholesterol: 30mg
• Sodium: 95mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugar: 1g
• Protein: 2g

Tips:

• Don't be afraid to experiment with different types of cream cheese. Try out flavored varieties like garlic and herb, chives, or jalapeno, or mix in different herbs and spices yourself for a truly custom option.
• Feeling decadent? Spread your cream cheese on a warm croissant, sprinkled with a little bit of cinnamon sugar, for an indulgent breakfast treat.
• When using cream cheese in baked goods, make sure to let it come to room temperature before incorporating it into your recipe. Cold cream cheese can create lumps and texture issues in your finished product.

Bailey's Cheesecake

Ingredients:

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup butter, melted
• For the filling:
• 4 pkg. (8 oz. each) cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/3 cup Bailey's Irish Cream liqueur
• 4 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter, and mix well. Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Allow to cool before adding the filling.
2. In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and Bailey's liqueur, and beat again until well-incorporated.
3. One at a time, add the eggs to the mixture, beating well after each addition. Mix in the vanilla extract.
4. Pour the cheesecake mixture into the prepared crust, and smooth the top with a spatula or the back of a spoon.
5. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
6. Cool the cheesecake on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cheesecake. Remove the pan side and cool the cheesecake completely.
7. Once cooled, cover and refrigerate the cheesecake for at least 2 hours before serving.

Nutrition:

• Serving size: 1 slice (1/16 of cheesecake)
• Calories: 520
• Fat: 35g
• Saturated fat: 20g
• Cholesterol: 202mg
• Sodium: 390mg
• Carbohydrates: 46g
• Fiber: 0g
• Sugar: 39g
• Protein: 7g

Tips:

• Bailey's Irish Cream can be swapped out for other types of liqueurs or extracts to create different types of cheesecakes. Try using Kahlua, Frangelico, or Grand Marnier for a fun twist.
• To make this recipe even easier, you can use a pre-made graham cracker crust instead of making your own from scratch.
• Don't worry if your cheesecake cracks a little bit while baking – this is normal and won't affect the flavor one bit! Just cover any visible cracks with a layer of whipped cream or fruit before serving for added aesthetic appeal.

Baked Cheesecake with Just One 8 oz. Package of Cream Cheese

Ingredients:

• 1 block (8 oz.) cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1 ready-to-use graham cracker crust (9 inches)

Instructions:

1. Preheat oven to 350°F. In a large bowl, beat the cream cheese until smooth and creamy, using an electric mixer.
2. Add the sugar, egg, and vanilla extract, and beat again until well-combined.
3. Pour the cheesecake mixture into the graham cracker crust, and smooth the top with a spatula or the back of a spoon.
4. Bake for 40-45 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
5. Cool the cheesecake for at least 1 hour at room temperature, then transfer to the fridge and chill for at least 3 hours before slicing and serving.

Nutrition:

• Serving size: 1 slice (1/8 of cheesecake)
• Calories: 283
• Fat: 16g
• Saturated fat: 9g
• Cholesterol: 71mg
• Sodium: 210mg
• Carbohydrates: 31g
• Fiber: 0g
• Sugar: 21g
• Protein: 3g

Tips:

• If you don't have a ready-made pie crust, you can make your own easily by combining 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter, then pressing the mixture into the bottom of a 9-inch pie dish.
• Want to add some flavor to your cheesecake? Mix in a tablespoon or two of lemon zest, cocoa powder, or