Tag: Cream Cheese

Sweet Treats

Recipe—Caramel Apple Cheesecake Bars

Diva di Cucina

Talk about a match made in heaven! Two classic American desserts coming together to make one heck of a fabulous and indulgent dish. This delicious recipe is perfect for all the holiday social events this time of year. I recently made it for my office party and it was a hit. I cut the squares pretty small so that they were easy to handle and could be eaten as a finger food. This reminds me a lot of Dutch apple pie á la mode. You have the crisp topping drizzled with syrupy caramel, the soft spiced apples, and the creamy sweet cheesecake layer all over a buttery crust. This is a great recipe to keep in mind come Christmas since you can prepare it a day or two in advance giving you some extra time with your guests on Christmas day. Hope you enjoy it as much as I did!

CRUST INGREDIENTS
2 c flour
½ c brown sugar
1 c butter, softened
½ tsp cinnamon

CHEESECAKE FILLING INGREDIENTS
3-8 oz packages cream cheese
3/4 c sugar
3 eggs
1 1/2 tsp vanilla

APPLE LAYER INGREDIENTS
3 apples peeled, cored, and finely chopped
3 tbsp sugar
½ tsp cinnamon
¼ tsp nutmeg

STREUSEL TOPPING INGREDIENTS
1 c brown sugar
1 c flour
½ c oats
½ c butter, softened
1 c caramel topping

STEPS

  • Preheat oven to 350º.
  • In a mixing bowl combine the flour, brown sugar, butter, and cinnamon and mix with your hands until crumbly.
  • Line a 9” x 13” baking dish with foil making sure to go up the sides. (The helps you to easily remove the final cheesecake from the dish making it a breeze for cutting into bars.)
  • Press the crumbly mixture into the bottom of the lined pan making sure it is an even thickness.
  • Bake crust for 15 minutes.
  • In a large mixing bowl use an electric mixer to beat together the cream cheese, sugar, eggs, and vanilla until smooth.
  • Pour the cream cheese mixture over the warm crust and using a rubber spatula carefully spread it so that it is an even layer.
  • In a small bowl stir together all the apple layer ingredients.
  • Sprinkle the apples over the cream cheese layer.
  • In a small bowl combine the streusel ingredients and using your hands mix until crumbly.
  • Sprinkle the streusel over the apple layer.
  • Bake for 40–45 minutes.
  • Allow the cheesecake to cool and then drizzle with the caramel sauce.
  • Once cheesecake is room temperature store in the refrigerator until ready to serve.
  • To serve, carefully lift the finished cheesecake from the pan by holding the edges of the foil.
  • Transfer to a large cutting board and cut into bars.
  • Serve cold.
Sandwiches

Recipe—Jalapeño Popper Grilled Cheese

Diva di Cucina

This was one of my recipes in the running for the Hot and Spicy Week I did back in September but I just had too many good jalapeño recipes to share so this one got the boot. Well my jalapeño plant was still producing in November thanks to this unseasonably warm weather so here it is, the jalapeño popper grilled cheese sammy! It is creamy, cheesy, and spicy, all the qualities a person looks for in a popper. Enjoy!

INGREDIENTS
2–3 large jalapeños, roasted
2 tbsp butter, softened
4 large slices of sourdough
1/3 c cream cheese
8 slices cheddar cheese

STEPS

  • Heat a large skillet over medium-high heat.
  • Spread one side of each piece of the bread with butter.
  • Place two slices of bread butter side down in the skillet.
  • Top the bread in the skillet with the sliced cheddar cheese.
  • Add the roasted jalapeños to the sandwich.
  • Spread the remaining two slices of bread with cream cheese on the sides without butter.
  • Place the bread cream cheese side down on the sandwich.
  • Cook for approximately 3 minutes or until the bread is a toasty brown.
  • Flip and cook for another 3 minutes until cheese is melted and the other side is a nice toasty brown.
Brunch

Recipe—Blueberry Cream Cheese Danishes

Diva di Cucina

I have posted a few recipes now that call for puff pastry. As I have said before it is a great ingredient! I always keep it on hand in the freezer because it is incredibly easy to whip up some quick breakfast pastries. Here is a fabulous recipe for blueberry cream cheese danishes. One thing I love about these is that you can prep the rolls the night before, refrigerate them and then when you wake up in the morning all you have to do is slice and bake. Perfect for all the company you will be having over around the holidays!

Note: You can substitute the blueberries and jam for any flavored fruit jam you have on hand. I’m really fond of apricot too.

INGREDIENTS
4 oz cream cheese, softened
1 tbsp butter, softened
3 tbsp sugar, divided
2 tbsp blueberry jam
1/4 c fresh blueberries, chopped
1 package Pepperidge Farm puff pastry sheets, room temperature
flour for work surface
1 egg
1 tbsp water

STEPS

  • In a small mixing bowl beat together the cream cheese, butter and 1 tbsp sugar until smooth and creamy.
  • Fold in blueberry jam and blueberries making sure not to over stir.
  • Sprinkle flour on the work surface and unfold puff pastry.
  • Evenly spread a thin layer of the cream cheese mixture over the pastry leaving one edge exposed about an inch back.
  • Starting at the edge opposite from the exposed edge roll up like a jelly roll.
  • Wrap your roll in saran wrap and chill in freezer for an hour or fridge for a couple of hours. (This will make it easier to slice through.)
  • Preheat oven to 400º.
  • Beat the egg and water together in a small bowl.
  • Remove the saran wrap and cut roll into 1/2” slices.
  • Place the slices cut side down on a parchment paper lined baking sheet.
  • Brush the top of each spiral with the egg wash and sprinkle with remaining sugar.
  • Bake for 14–16 minutes or until just starting to turn a golden brown.
  • Remove the spirals from the baking sheet and allow to cool.
Appetizers, Snacks, Sweet Treats

Recipe—Toffee Apple Dip

Diva di Cucina

I love it when I can find festive after school snacks for my little munchkin. While this isn’t the healthiest snack, we sure had fun making it together. We had it “whipped” up in less than 5 minutes and eaten in almost the same amount of time. Just kidding, I demonstrated some self-control and saved a little for my husband to enjoy for dessert that night. This was so good that when we ran out of apples I was just using my fingers to scoop it out. I know, I’m ashamed, but I couldn’t help it! It was really yummy! A better name for this is probably “Apple Crack”. After we finished the dip off we were trying to think about what else would go well with it and we think some graham crackers or Nilla wafers would make great dippers too. Enjoy! (And I know you will!)

Note: This is the perfect amount for 3–5 people but if you want to make it for a group definitely double or triple the recipe.

INGREDIENTS
1 Heath bar
8 oz cream cheese (1 block)
1/3 c brown sugar
1 tbsp sugar
1 tsp vanilla
3–5 apples sliced

STEPS

  • Using a very sharp knife cut the Heath bar up into small bits. Set a tablespoon of the bits aside.
  • In a small mixing bowl beat together the cream cheese, sugars, and vanilla,
  • Stir in the majority of the Heath bits.
  • Transfer to a small serving bowl.
  • Top with reserved Heath bits.
  • Serve with sliced apples.
Appetizers

Recipe—Cheesy Stuffed Mushrooms Wrapped in Bacon

Diva di Cucina

The other night I wanted to surprise my husband with a nice steak dinner because, well… that’s what good wives should do for their hardworking men. I wanted to come up with a “manly” appetizer that would complement a nice steak. I love my steaks with mushrooms as well as blue cheese so this is what I came up with. A steakhouse worthy appetizer of baby portobellos filled with rich blue cheese and a dash of tangy steak sauce and finished off with salty bacon. They were delish! The cream cheese really helps to cut the overpowering blue cheese flavor giving these just the right balance. These could easily be prepared ahead of time and stored in the fridge until you are ready to bake them making them perfect for dinner parties. They are absolutely delectable and worth the effort.

Note: For an easy and mess free way to fill your mushroom caps, put the cheese filling in a Ziploc bag and cut off the corner to create a disposable pastry bag.

INGREDIENTS
12 slices of bacon
12 baby portobello mushrooms
1/2 c cream cheese, softened
1/4 c blue cheese crumbles
1 tsp steak sauce (I like A1)
salt and pepper
2 tbsp chopped green onions

STEPS

  • Preheat oven to 400º.
  • Arrange bacon slices in a large Pyrex baking dish and cook for 8 minutes.
  • Flip bacon over and cook for an additional 8 minutes. You want it to only be partially cooked and pliable so that it is easy to work with.
  • While the bacon is cooking clean the mushrooms and remove the stems.
  • Remove bacon from oven and place slices on a paper towel lined plate.
  • Reduce oven temp to 350º.
  • In a small bowl combine the cream cheese, blue cheese, steak sauce, salt and pepper and stir thoroughly breaking up the large chunks of blue cheese.
  • Once your cheese mixture is well combined stir in the green onions.
  • Fill your mushroom caps with the cheese mixture. (See above note)
  • Wrap each mushroom in a piece of the bacon and secure using a toothpick.
  • Place the finished mushroom caps on a foil lined baking sheet and cook for 15–18 minutes or until mushrooms are soft and the filling has melted.
Sweet Treats

Recipe—Oreo Truffles

Diva di Cucina

This year for my birthday a very fabulous friend of mine made these for me after she heard me mention that Oreos were my favorite cookies. They were delicious! Eating these is like eating Oreos dipped in milk. They are rich, creamy, and addictive! They are incredibly easy to make and best of all require no baking! Be sure to keep them refrigerated since they have the cream cheese mixed in. If you are an Oreo addict like me, you will love these! Heck, even if you aren’t, you will still probably love them. Best of luck trying to only eat one!

Note: I used candy wafers for dipping because I think they harden up nicely. If you are unable to find the candy wafers at the store try white chocolate chips. Chocolate chips can be melted in a double boiler or in the microwave. If melting in the microwave heat in 30 second increments stirring with a fork between each heating session until smooth. If the chocolate is too thick for coating add a teaspoon of melted butter and mix in.

INGREDIENTS
1 package Double Stuffed Oreos
4 oz cream cheese, softened
12 oz vanilla flavored white candy wafers

STEPS

  • Using a blender or food processor chop the Oreos adding a handful at a time until the entire package is finely crumbled.
  • Set aside about 4 tablespoons of the finely chopped Oreos to be sprinkled on top for garnish.
  • In a medium bowl mix the cream cheese and Oreos until thoroughly combined. (Add more cream cheese if the dough isn’t sticking together.)
  • Roll the dough into balls about 1” in diameter and place on a wax paper covered baking sheet.
  • Place the cookie sheet in the freezer for 15 minutes allowing the truffles to chill.
  • After the balls are firm melt the wafers according to the package instructions.
  • Dip each ball into the melted wafers and turn until evenly coated and place back on the wax paper covered baking sheet. (I find using a fork works great to remove the balls from the melted wafers so that the extra chocolate can drip off between the prongs.)
  • Sprinkle the dipped truffles with the extra crushed Oreos that you set aside before the coating hardens.
  • Place the cookie sheet in the fridge to set.
  • Pour yourself a big glass if milk and enjoy!