Cheese Spread With Raspberry Jam Recipes

RASPBERRY CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour., Invert onto a serving plate; spread with preserves. Serve with crackers.

RED RASPBERRY CHEESECAKE SPREAD

Steps:

• Place cream cheese in a food processor and pulse until smooth, 8 to 10 pulses. Add powdered sugar and vanilla. Process again until smooth. Place half of the mixture into a small glass bowl or other small clear container.
• Place jam in a microwaveable bowl; microwave until smooth and liquefied, about 10 seconds. Stir. If not completely liquefied, microwave another 5 seconds.
• Spread liquefied jam evenly over the top of the cream cheese mixture. Spread over the entire surface to the edges.
• Carefully spread remaining cream cheese mixture on top of the jam. Sprinkle semi sweet chips.
• Refrigerate at least 3 hours.
• Garnish with raspberries. Spread on Pretzel Crisps® or use the spread as a dip.

RASPBERRY CHEESE SPREAD

Steps:

• In a small mixing bowl, beat the cream cheese and mayonnaise until blended.
• Beat in cheeses and onions.
• Stir in pecans.
• Spread into a plastic wrap-lined 9 inch round dish. Refrigerate until set. About an hour.
• Invert onto a serving plate; spread with preserves and serve with crackers.

RASPBERRY PIE CRUNCH BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt.
• While the crust is baking, make the crumb topping: In a medium bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
• Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
• Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
• To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.

RASPBERRY AND COCONUT CREAM CHEESE SPREAD

Steps:

• Spread cream cheese across the serving plate (which should be about the size of a standard dinner plate, so you can spread the cheese about 7-8" across in a circular shape).
• Sprinkle onions and nuts over cheese.
• Spread raspberry jam over all.
• Sprinkle with coconut.
• Serve with crackers.

HOT RASPBERRY SPREAD

Steps:

• In a medium bowl, mix together raspberry preserves and picante sauce.
• Place cream cheese on a medium serving dish. Cover with raspberry preserves and picante sauce mixture.