Cream Cheese Cake Recipes Recipe For Stuffed

CREAM CHEESE STUFFED CARROT CAKE

Steps:

• Preheat the oven to 350F degrees. Butter and flour a 10 cup bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
• To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
• In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
• Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
• Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
• Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
• To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
• When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
• Store in the refrigerator for up to 7 days.

CHEESECAKE STUFFED COOKIES

Steps:

• Preheat oven to 375º and line a large baking sheet with parchment paper.
• Make cheesecake filling: Combine cream cheese, powdered sugar, and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, at least 30 minutes.
• Make cookie dough: Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs.
• In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture. Fold in chocolate chips. Place dough in refrigerator to firm up, 30 to 35 minutes.
• Make cookies: Scoop about a tablespoon of cookie dough and flatten into a pancake-like circle. Spoon about 2 teaspoons cheesecake filling in the center. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch edges together to seal, then roll filled dough into a ball.
• Bake cookies for 12 to 15 minutes, or until lightly golden.

CHEESECAKE-STUFFED BLUEBERRY MUFFIN

Steps:

• Preheat the oven to 375 degrees F.
• For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
• For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
• Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

CREAM CHEESE STUFFED CARROT CAKE

Steps:

• Add the oil, sugar, eggs and vanilla to a large mixing bowl. Use an electric mixer to beat on medium speed until smooth
• Add the flour, salt, cinnamon, baking soda and baking powder to the bowl. Mix on medium until all the dry ingredients are blended smoothly with the wet ingredients
• Add the grated carrots and mix with a spoon until evenly distributed
• Add the cream cheese, sugar, egg, vanilla and flour to a small mixing bowl
• Use an electric mixer to beat on medium speed until smooth
• Preheat oven to 350 degrees and grease a Bundt pan OR angel food cake pan with nonstick spray
• Pour HALF the carrot cake batter in the cake pan spreading evenly
• Spoon the cream cheese filling on top of the batter, evenly all around creating a circle. Try to keep the filling in the middle and not touch the sides of the cake pan (see above pictures for reference)
• Pour the remaining HALF of the carrot cake batter on top of the cream cheese filling
• Bake in the oven for 45 minutes. Then cover lightly with foil and bake an additional 15 minutes (this prevents the cake from browning any further)
• Remove from oven and let cool for about 10-15 minutes before removing from pan
• 10. Flip the cake unto a serving tray and let it continue to cool completely before adding the glaze. You can cover it lightly with plastic wrap or foil to prevent drying out
• In a small bowl, add the softened cream cheese, softened butter and vanilla. Mix until smooth and creamy
• Add the milk and powdered sugar. Mix until smooth. You can add more or less milk or powdered sugar depending on your preference. If you want a looser glaze, add more milk. If you want a thicker glaze, add more powdered sugar
• Once the cake is cooled, pour the glaze over the cake evenly throughout
• Top with shredded coconut and crushed walnuts if desired
• Slice and enjoy!

CREAM CHEESE STUFFED CHOCOLATE CUPCAKES

Steps:

• Make the Fudgy Frosting: Melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. (It may look grainy or sandy.) In a bowl combine the cream, sour cream and coffee. Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the vanilla. Let cool until it thickens and becomes spreadable, about 3 hours. If too thin, stir in some confectioners' sugar.
• Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend. Add the chips and mix a few seconds on low to just fold in.
• Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps.
• Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter. Drop a heaping teaspoon of the filling into the center of each. Bake for 30 to 35 minutes. Cool the cupcakes completely. Frost the cupcakes with the frosting.

STRAWBERRY CHEESECAKE-STUFFED POUND CAKE RECIPE BY TASTY

Steps:

• Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
• In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
• Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
• Pour the cream cheese mixture into the hollowed-out pound cake shell.
• Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs. Refrigerate for at least 8 hours.
• Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they've bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.
• Slice into 10 half-inch (1 cm) slices and serve.
• Enjoy!