FROSTING FOR CHEESECAKE RECIPES

Name: Cream Cheese Frosting
Prep time: 15 min
Total time: 15 min
Cuisine: american
Ingredients: 4 ounces unsalted butter, softened; 4 ounces cream cheese, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

HOW TO MAKE CREAM CHEESE FROSTING - FOOD NETWORK

How to Make Cream Cheese Frosting - Food Network image

Provided by Food Network Kitchen

Categories dessert

Total Time 15 minutes

Prep Time 15 minutes

Number Of Ingredients 4

Ingredients

4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Steps:

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

CHERRY JUBILEE CHEESECAKE BARS | JUST A PINCH RECIPES

Cherry Jubilee Cheesecake Bars | Just A Pinch Recipes image

My, what a refreshing spring cake! The cherry flavor is just right and doesn't overwhelm the dessert. Highly recommended!

Provided by TAMMY WADE @Tammywade

Categories Cakes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 5

Ingredients

3 - eggs
1 package(s) cherry chip cake mix
1/2 cup(s) butter, room temperature
2 large 8 oz. packages of cream cheese
1 - tub cherry frosting(already made)

Steps:

Heat oven to 350. Beat cake mix and butter until crumbly. Reserve 1 cup.
Press into 9x13" pan. Beat cream cheese, eggs, and frosting mix together.
Pour over crust. Top with reserved crumbs. Bake 45 minutes. Cook and refrigerate at least 2 hours or more.
Cut into 4x6 rows. They are so rich you won't need to cut any larger. Yummy!

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RED VELVET CHEESECAKE RECIPE: HOW TO MAKE IT

Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
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Calories 463 calories per serving

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

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CHERRY JUBILEE CHEESECAKE BARS | JUST A PINCH RECIPES

My, what a refreshing spring cake! The cherry flavor is just right and doesn't overwhelm the dessert. Highly recommended!
From justapinch.com
Reviews 5
Category Cakes
Cuisine American

Cut into 4x6 rows. They are so rich you won't need to cut any larger. Yummy!

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RED VELVET CHEESECAKE RECIPE: HOW TO MAKE IT

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

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