Cream Cheese Recipes

Sour cream and cream cheese give this blueberry mousse a wonderful, subtle tanginess.

It is hard to eat just one of these nutty, gingery, cinnamony cupcakes with their bright-green flecks of grated zucchini.

Chef Michael Voltaggio grew up eating these cakey, vanilla-cream-filled whoopie pies. His mother says that they would somehow disappear during the night.

In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It's delicious served cold or at room temperature.

If you like carrot cake with cream cheese frosting, then you will love these cookies.

At Slows Bar BQ, Brian Perrone makes his mac and cheese using just cheddar, but its flavor is so rich that customers often assume he uses several cheeses. That inspired Perrone to create this decadent version, which includes cheddar, Muenster, Swiss and just a touch of cream cheese.

This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and cream cheese (to make it scoopable).

The cream cheese frosting on these moist carrot cupcakes is intentionally undersweetened to compensate for the sweet caramel topping.

For this elegant, no-bake cheesecake, Nicolaus Balla ferments his own farmer's cheese (a kind of cottage cheese). Ricotta mixed with cream cheese makes a delicious substitute for the filling, which is incredibly light, delicately sweet and wonderful inside the crumbly graham cracker crust.

Carrot cake, that 1970s favorite, has a new audience at luxe restaurants like Manhattan's Le Bernardin. At the Urban Farmer in Portland, Oregon, pastry chef Jodi Elliot prepares the ultimate version: moist and not too sweet.

F&W's Grace Parisi made several versions of these brilliant little jam-topped cheesecakes, substituting fromage blanc and other tangy soft cheeses for the usual sour cream. Some versions were sweeter, others more tart; all were delicious. In these single-serving desserts from Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them--just a muffin tin and foil liners.

Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it.