Creamcheesefudge Recipes

CREAM CHEESE FUDGE

Steps:

• Beat cream cheese with cream.
• Gradually beat in sugar, then blend in chocolate.
• Stir in vanilla and rum or almond extract and 1 cup nuts.
• Press into lightly greased 8-inch square pan and cover top with remaining nuts.
• Mark in 64 1-inch square pieces and chill.

EASY CREAMY VANILLA FUDGE

Steps:

• Grease a 9x5 inch pan. Set aside.
• In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

CHOCOLATE PHILADELPHIA FUDGE

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar until blended.
• Add remaining ingredients; mix well.
• Spread onto bottom of 8-inch square pan sprayed with cooking spray.
• Refrigerate several hours or until firm.

FUDGE LOVER'S CREAM CHEESE CAKE

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.

CREAM CHEESE FUDGE (EASY RECIPE)

Steps:

• Spray an 8-inch square pan with cooking spray or line with parchment paper, leaving an overhang on the edges.
• In a large bowl, beat the softened cream cheese at medium-low speed until smooth and creamy, about 2 minutes.
• Gradually beat in the sugar until it's smooth and lump-free.
• Pour the melted chocolate, chopped walnuts, and vanilla, and beat on low speed for about 3 minutes.
• Spread the fudge mixture into the prepared pan. Refrigerate it for at least 3 hours or until firm. Slice it into squares. Enjoy!

SOUR CREAM FUDGE

Steps:

• Butter an 8-inch square pan.
• Butter the sides of a heavy, 2-quart saucepan; add sugar, sour cream, corn syrup, and salt. Cook, stirring constantly, over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and cook until mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 239 degrees F (115 degrees C) or until a small amount of sugar mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove saucepan from heat.
• Stir butter and vanilla extract into sugar mixture and cool to lukewarm, about 110 degrees F (43 degrees C). Beat mixture vigorously until fudge is creamy and no longer glossy. Fold cherries and walnuts into fudge; pour into the prepared 8-inch pan. Allow to cool until hardened, at least 1 hour.

CHOCOLATE CREAM CHEESE FUDGE

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
• Gradually add sugar, beating until well blended.
• Add remaining ingredients; mix well.
• Spread into greased 8-inch square pan.
• Refrigerate for 2 hours or until firm.
• Cut into 1-inch squares to serve.