CREAM CHEESE PIE RECIPE PHILADELPHIA RECIPES

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PHILADELPHIA CREAM CHEESE FROSTING RECIPE | MYRECIPES



PHILADELPHIA Cream Cheese Frosting Recipe | MyRecipes image

We have a confession to make: Our 10-minute recipe for finger-lickin' cream cheese frosting is way better than Mom used to make. And it's a delicious topper for any cake

Provided by MyRecipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 2-1/2 cups or 20 servings, 2 Tbsp. each

Number Of Ingredients 4

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
¼ cup butter or margarine, softened
1 teaspoon vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted

Steps:

  • BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended.
  • ADD sugar gradually, beating after each addition until well blended.
  • kraft kitchens tipsCOCONUT-CREAM CHEESE FROSTINGPrepare as directed. Stir in 1/2 cup toasted BAKER'S ANGEL FLAKE Coconut.NOTERecipe makes enough to fill and frost 2 (8- or 9-inch) cake layers.

Nutrition Facts : Calories 150 calories, CarbohydrateContent 23 g, CholesterolContent 20 mg, FatContent 6 g, ProteinContent 1 g, SaturatedFatContent 4 g, SodiumContent 60 mg, SugarContent 21 g

CINNAMON BUN PANCAKES WITH MAPLE CREAM CHEESE GLAZE RECIPE ...



Cinnamon Bun Pancakes with Maple Cream Cheese Glaze Recipe ... image

Provided by Bobby Flay

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 16

3 ounces cream cheese, such as Philadelphia, cut into small pieces, room temperature
1/4 cup grade B maple syrup 
1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 cup dark muscovado sugar
2 teaspoons ground cinnamon 
1/4 cup heavy cream 
1 1/2 cups all-purpose flour
3 tablespoons sugar 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
3/4 teaspoon table salt 
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus for the pan 
2 large eggs 
1/2 teaspoon vanilla extract 
1/2 cup coarsely chopped toasted pecans 

Steps:

  • Preheat the oven to 200 degrees F. Set a baking rack on a baking sheet and put it in the oven.
  • For the glaze: Put the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth. Set aside and keep warm.
  • For the cinnamon swirl: Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon; the sugar may clump and separate from the butter¿don't worry. Whisk in 1/4 cup water and bring to a simmer, whisking until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes. Whisk in the cream and simmer another 2 minutes. Transfer to a small bowl to cool--the mixture will thicken as it cools--then transfer to a piping bag with a small tip.
  • For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined.
  • Heat a large nonstick pan or cast-iron griddle over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.
  • When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes--adjust the heat as necessary so the bottoms don't brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.
  • Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.
  • To serve: Stack 3 pancakes on each plate, drizzle with some of the maple cream cheese glaze, and sprinkle with pecans.

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