Granmaw Bettys Cream Cheese Sugar Cake Recipes

Steps:

• Heat oven to 350ºF.
• Mix flour and baking powder; set aside. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour mixture on low speed until blended.
• Pour into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Steps:

• Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
• Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk and 1/2 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature.

Steps:

• In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes.
• Lightly butter a 9 inch springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until lightly browned. Cool on wire rack.
• Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.
• Increase oven temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. Pat strips up side of pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15 minutes.
• Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.

Steps:

• Spread one can of rolls in an ungreased 9x13 pan.
• Beat together cream cheese, sugar, vanilla and lemon juice.
• Mix together brown sugar and cinnamon then reserve.
• Spread this mixture over dough in the pan.
• Spread the other can of rolls over the cheese mixture.
• Pour the melted butter over the tops of the rolls.
• Sprinkle with lots of brown sugar and cinnamon.
• Bake at 350* for 30 minutes.

Steps:

• 1. Preheat oven to 450 degrees. 2. For the first layer, place graham crackers in a zip loc bag. Crush with a rolling into a coarse powder. Add sugar to the bag. 3. Melt butter in microwave. Pour into bag. Mix well 4. Place graham crackers in a greased metal or ceramic 9x13" pan. 5. Bake for 5-6 minutes. 6. Remove from oven and cool for 10 minutes. 7. For second, layer mix on high cream cheese and sugar in a large bowl with a handheld or standup mixer. 8. Then add eggs, one at a time. Whipping a minute each, mixture is nice and fluffy. Add vanilla extract. 9. Pour on to graham cracker crust. Cover evenly. 10. Bake for 20 minutes at 350 degrees. 11. Remove from oven cool for 10 minutes. 12. For third layer, combine sour cream, vanilla and sugar. Beat on high for 3 minutes so it is fluffy. 13. Pour on top of cream cheese layer. Smooth. 14. Bake for 12 minutes. 15. Remove from oven. Cool for 15 minute before placing in refrigerator to chill over night.

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

Steps:

• In a large bowl mix soften butter or margarine, beat well. Add sugar and continue mixing until well blend. Add cream cheese, mix until all these ingredients become a pancake like batter. Add 3 eggs, 1 at the time and 1 cup flour, salt, baking powder and baking soda. Mix. Add the other 3 eggs and flour. Mix well but don't over do it. Buttered and floured a cake pan with hole in the middle or your favorite cake pan. Pour the mixture in the pan and bake for around 50 minutes. Cake is done when a thin knife is inserted in the middle and comes out clean. Once cake is cool, frost the cake with either cream cheese icing or whipped cream for a less calories choice.

Steps:

• Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10x14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream cheese and sugar for cream cheese layer in a bowl. Blend with an electric mixer until smooth. Mix in vanilla and eggs, one at a time, until blended. Pour on top of the cooled crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
• Increase the oven temperature to 450 degrees F (230 degrees C).
• Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
• Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
• Cut into 1-inch squares and serve.