I made this recipe for the first time today and I have decided it will be a keeper!
- 1 refrigerated pie crust or you can make your own from scratch like me which you can find here
- 1 cup of sugar
- 3 tablespoons of all-purpose flour
- 1 package (8 oz) of cream cheese, softened
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 3 eggs
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 tablespoon of milk
Heat oven to 350°F.
Place pie crust in 9-inch glass pie plate as directed on the package for one-crust filled pie.
Bake about 10 minutes or until light golden brown.
In a large bowl, beat sugar, flour and cream cheese with electric mixer on low speed or until smooth.
Reserve 1/2 cup in a small bowl.
Add remaining ingredients except the milk to cream cheese mixture in the large mixing bowl.
Beat on medium speed until smooth.
Stir milk into small cream cheese mixture.
Pour pumpkin mixture into the pie shell and set aside.
Slowly spoon cream cheese mixture over the pumpkin mixture. Swirl together the mixture for a marbled design.
Cover edge of crust with strips of foil to prevent excessive browning. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Remove foil for the last 15 minutes of baking.
Cool for 30 minutes and cover loosely and refrigerate for at least four hours before serving.
A classic fall favorite.
– R. Vargas
Typical carrot cake recipe but with a surprise center.
- 1 8-ounce package PHILADELPHIA BRAND Cream Cheese
- 1/4 cup of sugar
- 1 egg, beaten
- 2 cups of flour
- 1 3/4 cups of sugar
- 2 teaspoons of baking soda
- 1 teaspoon cinnamon
- 1 teaspoon of salt
- 1 cup of oil
- 3 eggs, beaten
- 3 cups of shredded carrots
- 1/2 cup of chopped nuts
Combine cream cheese, sugar and egg, mixing until well blended. Set aside.
Preheat the oven to 350°.
Combine dry ingredients.
Add combined oil and eggs, mixing just until moistened.
Fold in carrots and nuts.
Reserve 2 cups of batter; pour remaining batter into greased and floured 9-inch bundt pan.
Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
Bake at 350°, 55 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Sprinkle with powdered sugar, if desired.
| Philidelphia Brand Cream Cheese Cookbook |
The sweetest, cheapest, and quickest dessert you’ll ever make!
Perfect dessert if you’re running short on time and you don’t even have to put it in the oven.
The prep time is about five minutes.
- 1 (8 ounce) package cream cheese, softened
- 1 can of Sweetened Condensed Milk/Creamer
- 1/4 teaspoon of Vanilla extract
- 1/2 teaspoon of Lemon Juice
- 1 can of Cherry/Strawberry/Blueberry pie filling
- 1 Graham Cracker (9 inch) Pie Crust
In a medium bowl, combine the cream cheese, can of condensed milk, Vanilla extract, and lemon juice.
Blend together with a mixer for about a minute until you see a smooth texture. (Make sure it doesn’t turn into a liquid while mixing together.)
Once you notice the texture is smooth, pour batter into the pie shell.
Cover and refrigerate for about two hours.
Once refrigerated the pie filling will have settled and should be thick.
Pour can of cherries/strawberries/blueberries on top and cover the pie and place in the refrigerator for about 30 minutes.
After being chilled for a few minutes, uncover and enjoy!