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Born in Maryland but became a Pennsylvanian in 1993. Have a great family with children and grandchildren!  Interests in sewing and quilting. Like watching NASCAR races. 
Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts

Sunday, June 08, 2014

Cream Cheese Peach Pie Delight

I saw this recipe on Facebook and will have to make it! Doesn't it look good!

Cream Cheese Peach Pie Delight
Source Huffington Post

1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

Friday, January 10, 2014

Peachy Cream Cheese Pie

I saw this on Pinterest today and followed the pages to finally get the recipe on the Recipe.Com site. It looks delicious and so easy. Gotta try it!

peachy cream cheese pie

This easy pie with its no-bake cream cheese filling makes a refreshing summertime dessert.

Recipe from

Servings: 8
Prep Time: 20 mins


  • 3/4 cup vanilla wafer crumbs (about 17 cookies)
  • 2/3 cup ground toasted almonds
  • 1 tablespoon sugar
  • 1/3 cup margarine or butter, melted
  • 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1/4 cup sugar
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 cup frozen whipped dessert topping, thawed
  • 3 cups peeled, sliced peaches
  • 1/4 cup orange marmalade
  • Raspberries (optional)


In a medium bowl stir together wafer crumbs, toasted almonds, and the 1 tablespoon sugar; add melted margarine. Toss to mix well. Spread mixture evenly in a 9-inch pie plate, pressing onto bottom and up the sides of the pie plate. Bake in a 375 degree F. oven for 4 to 5 minutes or until edges are light brown. Cool completely on a wire rack.

Meanwhile, in a medium bowl beat cream cheese, 1/4 cup sugar, and orange juice concentrate with an electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled crust. Cover surface with plastic wrap and chill at least 1 hour or up to 24 hours. Just before serving, arrange peach slices over filling. In a small saucepan, heat and stir the orange marmalade just until melted; brush onto peaches. If desired, garnish with raspberries. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 389, Fat, total (g) 26, chol. (mg) 22, sat. fat (g) 10, carb. (g) 37, fiber (g) 2, pro. (g) 5, vit. A (RE) 237, vit. C (mg) 12, sodium (mg) 235, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000

Tuesday, March 06, 2012

Easy Cheese Danish

This recipe is just SO good and it is easy!!! You just have to try it. I got the recipe from  and made it the other day. My husband just loves it. Everyone who eats it, just loves it. I love it!

You can go to the link: or just see the recipe below:

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes from the blog:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.