Posts Tagged ‘Cream cheese’

Crepe Cake

Cream Cheese Crepe Cake

Cream Cheese Crepe Cake

Cream cheese crepe cake is like a cheesecake mixed in with a creme brulee/custard.  Next time however, I would add almond or vanilla extract to the crepe batter.  I noticed on other recipes they burned the top of the cake with sugar for a caramelized flavor.  I love making crepes for a meal as well; stuffing them with sauted turkey, peppers, onions and cheese…amazing!  Don’t be afraid to make a few crepes and eatting them plain either.


  • 2 beaten eggs
  • 1 1/2 cups milk
  • 1 cup all-purpose flour
  • 1/4 tsp. salt OR, FOR SWEETER CREPES, 2 tbsp. sugar


  • 1 – 8 oz pkg cream cheese (reduced fat works too)
  • 1 – 3.4 oz vanilla instant pudding mix
  • 1/2 cup milk
  • 2 tsp almond extract


  1. Combine all of the crepe ingredients and beat until well mixed with electric beater/whisk.
  2. Heat a heavily greased skillet (I used 8″ pan); remove from heat. Spoon in 2 tbsp. batter  Swirl around in pan so that batter is evenly distributed and very thin. 
  3. Return to heat; brown on 1 side only.
  4. Continue making the crepes until the batter is used up. Invert over paper towels or wax paper.
  5. Beat cream cheese, pudding mix, 1/2 cup milk and almond extract until smooth.
  6. Place a crepe on cake stand and spread a thin layer of custard over the entire crepe.
  7. Continue to layer crepes and thin custard layers.
  8. Place cake in refrigerator at least 1 hour before serving to allow custard to set up. 


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Classic Pound Cake

Classic Pound Cake

Classic Pound Cake

Today at work, we wrote our goals for the year.  Earlier in January, my goal was to create a blog for my recipes…done!  Another one of my goals was to read the bible…not done!  I love putting life into perspective and looking back at the year that I have been at my job makes me proud.  Recently a dealer mentioned that he noticed a change in Bobcat’s aftermarket.  Alleluia! 

I found this recipe in the May 2009 Better Homes and Gardens issue.  I have been searching for a vanilla bread recipe and this caught my eye.  It has fantastic flavor and a wonderful crumb.  I added a half a vanilla bean for an extra burst of flavor.  It’s a beautiful cake when made accordingly. 


  • 6  eggs
  • 1  cup cold unsalted butter (8 oz.), cut in 1/2-inch pieces
  • 1  8-oz. pkg. cold cream cheese, cut in 1-inch pieces
  • 2-3/4  cups sugar
  • 1  tsp. kosher salt
  • 4  tsp. pure vanilla
  • 3  cups sifted cake flour*


1. Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours). Generously butter and lightly flour two 8x4x2-inch loaf pans or one 10-inch tube pan. Using large bowl of heavy-duty stand mixer with paddle attachment beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.

2. Add cream cheese. Beat on low speed 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (This should take 1-1/2 to 2 minutes). Add salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 minutes more, scraping once.

3. Add eggs, one at a time, beating 20 to 30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.

4. Gradually add about 2-1/2 cups of the flour on low speed, mixing until just blended (this should take about 1 to 1-1/2 minutes). Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.

5. Turn batter into prepared pan(s). Shake pan(s) gently to distribute batter. Run a spatula in zigzag pattern through batter. Drop filled pan(s) from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.

6.Place on center rack of cold oven. Turn oven setting to 300 degrees F. Bake for 1 hour 15 minutes to 1-1/2 hours without opening oven door for the first 1 hour and 15 minutes. (Bake 1 hour 45 minutes for tube pan.) Test for doneness by carefully inserting a cake tester in center of cake or gently removing cake from oven and listening for light bubbling sounds that soften and slow as cake approaches doneness.

7. Transfer to cooling rack. Cool for 10 minutes before removing from pans. Cool completely before serving. Makes 2 loaves (24 servings) or one 10-inch tube cake.

8. *Note: 2-1/2 cups plus 2 tablespoons all-purpose flour can be used in place of the cake flour.

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Cinnamon-Pecan Cheesecake Bars

Cinnamon-Pecan Cheesecake Bars


Cinnamon-Pecan Topping:

  • 2 TB. butter
  • 1/4 Cup sugar
  • 1/3 Cup flour
  • 1/2 tsp. CINNAMON (we used CHINA)
  • 1/3 Cup chopped pecans

Bar Base:

  • 1/2 Cup butter (1 stick) room temperature
  • 1/4 Cup sugar
  • 1 large egg
  • 1 1/4 Cup flour
  • 1/8 tsp. salt

Cheesecake Filling:

  • 2 8 oz. packages Neufchâtel cheese (this is a lower fat version of cream cheese which will be sitting right next to the cream cheese in the dairy case), room temperature
  • 2/3 Cup sugar
  • 2 large eggs
Preheat oven to 350°.Cinnamon-Pecan Topping: Mix together the sugar, flour, and CINNAMON. Cut in the butter until crumbly. This is easiest if you use your hands. Add the vanilla and pecans and mix again. Set aside.

Bar Base: Beat together butter and sugar until light and fluffy. Beat in the egg and then gently blend in flour mixed with salt. Grease the bottom and sides of a 9×13″ glass pan and gently pat the dough into the pan-it will be a pretty thin layer. Place in the preheated oven and bake 15 minutes. While the base is baking, prepare the filling.

Cheesecake Filling: Beat Neufchâtel cheese with sugar until creamy and well blended. Add eggs, and beat until smooth. Remove the pan from the oven after 15 minutes. Pour the cheesecake filling over the bar base, then sprinkle with Cinnamon-Pecan mixture. Return to the oven and bake for about 25 minutes. Check after 20 minutes-once the filling starts getting golden and a bit puffy, it is pretty much done. Turn the oven off and prop the door open a few inches while the cake cools for the first 15 minutes. Remove from the oven and refrigerate until chilled-at least 2 hours. Rapid temperature changes can cause any cheesecake filling to crack or sink.

Once the cheesecake has cooled, slice into individual bars. Run your knife around the edge of the pan first to make cutting easier. As long as the bars are well chilled before cutting, they come out of the pan pretty easily.

Yield: 32 bars.
Prep. time: 20 minutes.
Cooking time: 40 minutes total.

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