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Best Fruit Dip
Snack American

Best Fruit Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather cream cheese and marshmallow creme.
  2. 2 Place cream cheese and creme in a medium bowl
  3. 3 Blend cream cheese and marshmallow creme with an electric mixer until smooth and well combined.
  4. 4 Serve with fruit and enjoy!

By Crystal Gossett

Creamy Dip for Fruit
Snack American

Creamy Dip for Fruit

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat cream cheese in a bowl with an electric mixer on the lowest speed until smooth. Gradually beat in sour cream, beating continually. Beat in brown sugar, milk, and vanilla extract on low speed until blended. Cover dip; chill at least 1 hour before serving.

By chrissy

Dried Beef Cheese Ball
Snack American

Dried Beef Cheese Ball

4.6

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream cheese, dried beef, and green onions in a medium bowl. Mix until evenly blended.
  3. 3 Stir in Worcestershire sauce, onion salt, and MSG (if using). Mix well until smooth.
  4. 4 Form into a ball and refrigerate for at least 30 minutes before serving to firm up.
  5. 5 Just before serving, roll in bacon bits and garnish with additional green onion, if desired.

By Kristi Demanette

Crab and Jack Pretzel
Snack American

Crab and Jack Pretzel

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
  3. 3 Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.

By Ms Chef Esh

Easy Oreo Cheesecake
Snack American

Easy Oreo Cheesecake

4.2

Prep
25 min
Cook
55 min
Total
320 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Crush 28 cookies finely; coarsely chop remaining cookies. Mix finely crushed cookies with butter in a bowl; press mixture onto the bottom and 2 inches up the sides of a 9-inch springform pan.
  3. 3 Beat cream cheese and sugar in a large bowl with an electric mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition. Stir in chopped cookies. Pour into crust.
  4. 4 Bake until center is almost set, 55 to 60 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours before serving.

By Allrecipes Member

Lemony Cream Cheese Fruit Dip
Snack American

Lemony Cream Cheese Fruit Dip

4.6

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine white sugar, water, lemon juice, and ⅛ teaspoon salt in a heavy-duty pot; bring to a boil, stirring often. Reduce heat to low, cover, and simmer, about 3 minutes. Uncover the pot; continue to cook, stirring often, until sugar and salt dissolve, about 3 minutes more. Cool for 5 minutes; pour syrup into a large bowl.
  2. 2 Add confectioners' sugar, egg white, and remaining ⅛ teaspoon salt to syrup; beat until thick, 5 to 10 minutes. Beat in vanilla extract until well combined, about 1 minute. Add cream cheese; beat until smooth.

By mjsmitsz

Cheesecake in a Jar
Snack American

Cheesecake in a Jar

4.8

Prep
55 min
Cook
Total
175 min

Instructions

  1. 1 Mix cookie crumbs, butter, and 2 tablespoons sugar in a bowl until combined. Divide mixture evenly among jars, about 3 1/2 tablespoons each, and gently press (do not pack) into bottoms.
  2. 2 Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
  3. 3 Beat cream cheese, 1/2 cup sugar, and lemon juice in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries; divide evenly among jars, about 1/2 cup each. Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.

By RuthE

Classic New York-Style Cheesecake
Snack American

Classic New York-Style Cheesecake

4.9

Prep
25 min
Cook
100 min
Total
785 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about ½ inch water to create a water bath; set aside.
  2. 2 Combine graham cracker crumbs, 4 tablespoons melted butter, and ¼ cup sugar in a bowl; mix well. Press evenly into a 9-inch springform pan, pressing firmly with a small, flat-bottom bowl or glass, to cover bottom and about ½ inch up the sides.
  3. 3 Bake in the preheated oven until crust is set, about 10 minutes. Set aside to cool. Reduce the oven temperature to 325 degrees F (165 degrees C).
  4. 4 Meanwhile, beat cream cheese in a large bowl with an electric mixer until smooth. Add 1 ½ cups sugar; beat well. Add eggs, one at a time, beating briefly after each addition. Add sour cream; beat until blended. Add heavy cream; beat until blended. Add vanilla extract; beat until blended. Add flour; beat until blended. Pour batter into crust; carefully place the pan into the prepared water bath. The water level should come about ¾ of the way up the sides of the springform pan; add (or remove) water as necessary.
  5. 5 Bake in the preheated oven until sides appear solid and the center appears just undercooked, about 1 ½ hours. Turn the oven off, but do not open the door. Cool cheesecake in the water bath (in the closed shut off oven) for 3 to 4 hours; the center will continue to cook slowly.
  6. 6 Open the oven door slightly; keep cheesecake inside 1 hour more. Transfer cheesecake from the water bath to a wire rack on the counter. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
  7. 7 Run a thin metal knife along the sides of the springform pan, then unlock, and slip the side section up and over cheesecake. Run the knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and cake. Slide cake to a liner or platter, then slice and serve.

By Judie Cat

Orange Citrus Cheesecake
Snack American

Orange Citrus Cheesecake

4.9

Prep
20 min
Cook
60 min
Total
555 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
  2. 2 Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
  3. 3 Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
  4. 4 Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
  5. 5 Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
  6. 6 Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
  7. 7 Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
  8. 8 Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
  9. 9 Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

By Reynolds KitchensR

Brooke's Layered Pumpkin-Pecan Cheesecake
Snack American

Brooke's Layered Pumpkin-Pecan Cheesecake

5.0

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place graham crackers for crust in a zip-top bag and mash until crumbled. Mix with melted butter and press into the bottom of a springform pan.
  3. 3 Combine cream cheese, sugar, eggs, and vanilla for filling in a large bowl; beat with an electric mixer until smooth and creamy. Spread about 1 cup filling on the bottom of the crust.
  4. 4 Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.
  5. 5 Bake in the preheated oven for 35 minutes.
  6. 6 While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.
  7. 7 Remove pie from the oven and pour topping over. Return to the oven and bake until topping is golden brown, 10 to 15 minutes longer.

By Brooke Elizabeth

Cream Cheese Filled Pumpkin Muffins
Snack American

Cream Cheese Filled Pumpkin Muffins

4.5

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, cinnamon, pumpkin pie spice, nutmeg, ginger, salt, baking soda, allspice, cloves, and cardamom together in a bowl.
  3. 3 Beat brown sugar and eggs together in a large bowl with an electric mixer until smooth. Beat in pumpkin purée and 1/2 cup plus 2 tablespoons vegetable oil until combined. Beat in flour mixture until just incorporated.
  4. 4 Spoon batter into the prepared muffin cups, filling each about 1/2 full. Spoon about 1 teaspoon cream cheese into center of each muffin cup; poke it down into middle of batter. Sprinkle sunflower seeds over muffin tops.
  5. 5 Bake in the preheated oven until golden and tops spring back when lightly pressed, about 25 minutes. Cool muffins in tin for 5 minutes, then transfer to a rack to cool completely. Be careful; the cream cheese stays hot for a while.

By witchywoman

Pumpkin Cream Cheese Muffins
Snack American

Pumpkin Cream Cheese Muffins

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups or use paper liners.
  3. 3 To make the filling: Beat cream cheese in a medium bowl with an electric mixer until soft.
  4. 4 Add egg, brown sugar, and vanilla; beat until smooth. Set aside.
  5. 5 To make the streusel: Mix together sugar, flour, pecans, and cinnamon until combined. Cut in butter with a fork until crumbly. Set aside.
  6. 6 To make the muffins: Sift together flour, sugar, baking powder, cinnamon, and salt in a large bowl; form a well in the center.
  7. 7 Add pumpkin, eggs, olive oil, and vanilla to the well; beat until smooth.
  8. 8 Pour batter into the prepared muffin cups, about 1/2 full.
  9. 9 Drop 1 tablespoon filling over batter in each muffin cup. Press down gently; do not let filling touch the bottom of the muffin cup.
  10. 10 Sprinkle with streusel.
  11. 11 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By Barb

Creamy Fruit Dip
Snack

Creamy Fruit Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a mixing bowl or food processor, combine the cream cheese and marshmallow creme . Blend until smooth. Add the vanilla. Continue blending until the mixture is thick and creamy.

By Pam Berndt

World's Best Cream Cheese and Pineapple Dip
Snack

World's Best Cream Cheese and Pineapple Dip

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

By Glyn Turbin

Easy Fruit Dip
Snack

Easy Fruit Dip

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place marshmallow creme and cream cheese in a microwave-safe bowl. Place in microwave and cook on medium-high in 20 seconds increments until softened.
  2. 2 Stir cherry juice into marshmallow-cream cheese mixture. Cover and refrigerate until chilled.

By NATALIE L

Cinnamon and Raisin Spread
Snack

Cinnamon and Raisin Spread

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place fat free cream cheese, cottage cheese, cinnamon and white sugar in a food processor. Blend until smooth. Transfer to a medium bowl. Stir in raisins. Cover and chill in the refrigerator until serving.

By Sara