Cream Cheese Barfi Sweetened Cream Cheese Cake Recipes

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CREAM CHEESE BARFI (SWEETENED CREAM CHEESE CAKE)



Cream Cheese Barfi (Sweetened Cream Cheese Cake) image

Posted for ZWT6 Asian leg of tour. A sweet treat from Tibet. Prep and cooking times does not include chilling.

Provided by Darkhunter

Categories     < 60 Mins

Time 1h

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 13

1 1/2 lbs cream cheese
1 1/2 lbs sour cream
14 ounces sweetened condensed milk
1/2 cup sugar
1/3 cup sifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup almonds, coarsely chopped
1/4 cup cashews, coarsely chopped
1/4 cup golden raisin
1/4 cup flaked coconut
nonstick cooking spray
whipped cream

Steps:

  • Combine first 7 ingredients in a food processor and process until mixture is well blended and still soft.
  • Place remaining ingredients in a large bowl and add the dough. Using a heavy wooden spoon, fold in thoroughly.
  • Spray a 3 quart baking dish and add mixture. Using the back of your wooden spoon, smooth over the top.
  • Bake for 15-20 minutes at 325F or until lightly browned.
  • Chill in refrigerator at least 8 hours.
  • To serve, cut into cubes and place in individual dessert glasses and top with whipped cream.

Nutrition Facts : Calories 780.6, Fat 56.9, SaturatedFat 33.8, Cholesterol 147.9, Sodium 492.5, Carbohydrate 56.3, Fiber 1.1, Sugar 43.9, Protein 15.4

MOIST CREAM CHEESE POUND CAKE



Moist Cream Cheese Pound Cake image

Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. -Betty Smith, Evans, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 7

1-1/2 cups butter, softened
3 cups sugar
1 package (8 ounces) cream cheese, softened
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
Optional: whipped cream, confectioners' sugar and assorted fresh fruit

Steps:

  • Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.

Nutrition Facts : Calories 461 calories, Fat 24g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

CHEESE FILLING



Cheese Filling image

This is the cheese filling I use for several different sweet breads and it tastes like cheesecake. Everyone loves it. Can be used to fill kolachkes, braids or even dropped in the center of chocolate cupcakes -- yummy but loaded with calories.

Provided by POKEY-TURTLE

Categories     Desserts     Fillings

Time 10m

Yield 24

Number Of Ingredients 4

2 (8 ounce) packages cream cheese, room temperature
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, cream together cream cheese and sugar. Beat in egg and vanilla. Refrigerate before using to fill pastries prior to baking them.

Nutrition Facts : Calories 100.1 calories, Carbohydrate 8.9 g, Cholesterol 29.1 mg, Fat 6.7 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 55.6 mg, Sugar 8.4 g

FUDGE LOVER'S CREAM CHEESE CAKE



Fudge Lover's Cream Cheese Cake image

Pockets of sweet cream cheese bake in a rich chocolate cake slathered with fudgy frosting. Yum!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow or devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
3/4 cup hot water
3/4 cup vegetable oil
1 teaspoon vanilla
4 eggs
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts, if desired
1 container Betty Crocker™ Rich & Creamy vanilla or chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
  • Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

Nutrition Facts : Calories 480, Carbohydrate 61 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 44 g, TransFat 2 g

ITALIAN CREAM CHEESE CAKE



Italian Cream Cheese Cake image

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.

CHERRY CREAM CHEESE CAKE



Cherry Cream Cheese Cake image

This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.

Provided by Carol

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
1 cup butter, softened
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
4 eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt
1 cup candied cherries, halved
¼ cup all-purpose flour
½ cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
  • Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
  • Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 47.3 g, Cholesterol 105.6 mg, Fat 23.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 241.7 mg, Sugar 27.8 g

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