Cream Cheese Squares Food

CREAM CHEESE SQUARES

Steps:

• Mix together brown sugar, nuts and cake mix. Stir in melted butter and mix until crumbly.
• Reserve 1 1/4 cup of mixture for topping. Press remainder into the bottom of a well greased or parchment lined 13 x 9 inch pan. Bake 8-10 minutes at 350 degrees. Do not over bake.
• To prepare filling, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Pour over baked crust.
• Top with reserved crumbs. Bake 25 minutes at 350 degrees. Cool completely before cutting into squares.
• Dust lightly with powdered sugar if desired. Store in refrigerator.
• This is another recipe from my Grandma's collection, I've had it forever.

CREAM CHEESE SQUARES

Steps:

• Heat oven to 350°F.
• Unroll 1 can of dough onto bottom of 13x9-inch pan sprayed with cooking spray; pat out to evenly cover bottom of pan, firmly pressing perforations and seams together to seal.
• Beat cream cheese, vanilla, egg and 1/2 cup sugar with mixer until blended; spread over dough in pan.
• Unroll remaining crescent dough onto large sheet of waxed paper; firmly press perforations and seams together to form 13x9-inch rectangle. Invert over cream cheese mixture; remove and discard waxed paper.
• Bake 30 to 35 min. or until golden brown. Combine remaining sugar and cinnamon; sprinkle over dessert before cutting into squares to serve.

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

CREAM CHEESE SQUARES

Steps:

• Spray 9 x 13 pan with cooking spray.
• Unroll 1 package crescent rolls and pat on bottom of pan.
• Mix cream cheese, vanilla, and 1 C sugar until light and fluffy.
• Spread over crescent rolls Unroll 2nd package of crescent rolls and put on top of cream cheese mixture Mix topping together (cinnamon, 3/4 C sugar, and melted butter) and sprinkle on top of 2nd package of crescent rolls Bake at 350 F for 30-35 minutes.
• Cool completely.
• Store in fridge.

FESTIVE CRANBERRY CREAM CHEESE SQUARES

Steps:

• HEAT oven to 350 degrees F. Spray 15 x 10-inch jellyroll pan with no-stick cooking spray.
• BEAT flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining mixture into bottom of prepared pan.
• BAKE 15 minutes or until lightly browned.
• BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in eggs. Spread over partially baked crust: top with mincemeat.
• COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon over mincemeat. Top with reserved crumb mixture.
• BAKE 40 minutes or until golden. Cool. Chill. Cut into squares.

CREAM CHEESE SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Unroll one can of crescent rolls and press dough into the bottom of the prepared pan. Set second can aside.
• Mix together cream cheese, 1 cup sugar, and vanilla in a medium bowl until smooth and creamy. Spread over crescent dough layer. Unroll second can of crescent rolls and lay dough on top of cream cheese mixture; do not press down.
• Pour melted margarine over the entire pan. Combine remaining 1/4 cup sugar and cinnamon in a small bowl; sprinkle on top.
• Bake in the preheated oven until top is crisp and golden, 25 to 30 minutes. Once cool, cut into 24 squares.

PECAN CREAM CHEESE SQUARES

Steps:

• In a large bowl, beat the cake mix, 1 egg and butter until blended. Stir in pecans. Press into a greased 13-in. x 9-in. baking pan; set aside. , In a small bowl, beat the cream cheese, sugar and remaining eggs until smooth. Pour over pecan mixture. , Bake at 350° for 45-55 minutes or until golden brown. Cool on a wire rack; cut into squares. Store in the refrigerator.

LEMON CREAM CHEESE BARS

Steps:

• Heat oven to 350°F.
• Beat butter, 1/3 cup powdered sugar and vanilla in large bowl with mixer until well blended. Gradually beat in 1-1/2 cups flour. Stir in nuts; press onto bottom of13x9-inch pan sprayed with cooking spray. Bake 15 min.
• Meanwhile, beat cream cheese and granulated sugar in medium bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, lemon zest and juice; mix well.
• Pour cream cheese mixture over crust. Bake 30 min. or until center is set. Cool completely. Sprinkle with 1 Tbsp. powdered sugar just before cutting into bars to serve.

LEMON CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350*F. Lightly grease an 8" square baking pan with butter.
• For the base:.
• Process the flour and confectoner's sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.
• Pat the dough gently over the bottom of prepared pan and about 1" up the sides. Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so the white spreads over the surface. Pour off the excess.
• Bake the base on the center oven rack until golden, about 25 minutes. Place the base in the refrigerator for about 15 minutes to cool completely. Keep on the oven.
• Meanwhile prepare the topping:.
• Using an electric mixer on medium high speed, cream the cream cheese, sugar, and lemon zest together in a medium bowl till light and fluffy, 2 to 3 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
• Add the sour cream and lemon juice and beat the mixture on medium high speed until smooth, about 1 minute. Scrape the bowl.
• Add the eggs and vanilla and beat on medium high speed until smooth and creamy,about 10 seconds. Spread the topping evenly over the base.
• Bake the bars on the center oven rack until the top is slightly golden and a toothpick inserted in the center comes out dry, about 1 hour. If the topping bubbles up during baking, prick the bubbles with a toothpick or a thin knife.
• Allow the bars to cool completely on a rack. Cut them with the point of a thin sharp knife that is dipped in hot water and wiped dry before each cut.

LEMON-CREAM CHEESE SQUARES

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and margarine; press onto bottom of prepared pan. Refrigerate until ready to use.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add ice; stir until melted. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP; pour over crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and berries.

STRAWBERRY CREAM CHEESE SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
• Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
• Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
• Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
• Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
• Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares

CREAM CHEESE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.
• Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.
• In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.
• Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.

CINNAMON CREAM CHEESE SQUARES

Steps:

• Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough. , Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.

CREAM CHEESE BARS

Steps:

• For the crust, cream the butter and the sugar. Add the flour and nuts. Mix will be crumbly. Reserve one cup for topping.
• Press into a 9x9 pan. Bake at 350 degrees for 12-15 minutes.
• For the filling, blend sugar and cream cheese until smooth. Add the rest of the ingredients. Spread over the crust, sprinkle with reserved topping, and bake at 350 degrees for 25 mintues until knife comes out clean.

BLUEBERRY - CREAM CHEESE SQUARES

Steps:

• Combine cornstarch, sugar, water and blueberries in saucepan. Cook over medium heat, stirring until thickened; cool. Combine cracker crumbs into bottom of foil-lined 13 x 9 x 2 inch pan. Mash cream cheese until soft; beat in sugar and vanilla gradually. Fold in whipped topping; drop by spoonfuls over crumb mixture. Spread gently with spatula. Spread blueberry filling evenly over cheese mixture; spread with remaining cheese mixture. Sprinkle with remaining crumb mixture; chill overnight. Use foil to remove dessert from pan. Place dessert on platter; cut into squares. Yield: 15 servings.

COCONUT CREAM CHEESE SQUARES

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking pan.
• In a bowl, mix the cake mix, butter or margarine, 1 egg and 1 tbsp water.
• Press the mixture into the bottom the prepared pan.
• Sprinkle the coconut over the cake mixture; set aside.
• In a bowl, mix the cream cheese, icing sugar, 3 eggs and vanilla.
• Pour evenly over the coconut (do not mix).
• Bake for 40-45 minutes.
• Cool before cutting into slices.