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    You are in: Home / Baking / Cheesecake Cream Recipe
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    Cheesecake Cream

    Cheesecake Cream. Photo by diner524

    1/2 Photos of Cheesecake Cream

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    katew's Note:

    From an old edition of Delicious magazine. This is fabulous to put atop your favorite muffin.

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    Units: US | Metric


    1. 1
      Put all ingredients in bowl.
    2. 2
      Beat with electric beaters till thick and combined.
    3. 3
      Refrigerate till ready to use.

    Ratings & Reviews:

    • on February 08, 2012


      This was delicious, far to delicious for my waistline!

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    • on August 29, 2009


      Made this to serve on top of my home-made zucchini bread and it was delicious!!! My only problem was mine never thickened up enough and was quit thin, even with a long mixing time. Next time will cut back on the cream. May be a difference in our type of creams available here in the US. Thanks for sharing your recipe. Made for Holiday Tag.

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    • on August 12, 2009


      This cream is so yummy and luscious! I increased the amount to serve 16-18, which was a bit less than an 8 oz. block of cream cheese, and right at 1 cup of confectioner's sugar. I wasn't sure what 'thickened cream' was either, so I used heavy whipping cream, and I think that was perfect! I served this in Almond Cookie Cups, and the body of the cream was just right! I also added a touch of hot fudge sauce, and the kids stirred theirs together for 'chocolate' cream, which I may try next time! Thanks, katew, for a lovely recipe!

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    Nutritional Facts for Cheesecake Cream

    Serving Size: 1 (25 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 103.9
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 4.7 g
    Cholesterol 27.3 mg
    Sodium 44.1 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 0.0 g
    Sugars 6.9 g
    Protein 0.9 g

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