Best 5 Cream Cheese And Wheat Thins Recipes

CREAM CHEESE AND PEPPER JELLY

Steps:

• Place cream cheese on a serving plate. Top with pepper jelly (you might not need the entire jar - just pile it on top in a thick layer, allowing some to fall over the edges). Spread on crackers.

CRANBERRY CREAM CHEESE DIP

Steps:

• Chop cranberries in a food processor or by hand. Transfer to a bowl.
• Add sugar, green onion, cilantro, jalapeno pepper, lemon juice, cumin, and salt to cranberries; mix well. Cover and store in the refrigerator until cranberries have lost some of their bitter taste, about 4 hours.
• Place cream cheese bricks on a plate and pour cranberry mixture over top. Serve immediately.

WHEAT THINS FROM SCRATCH

Steps:

• Pre-heat oven to 400 degrees. Cut 2 pieces of parchment paper to fit baking sheet (or sheets if using two different sized sheets) and set aside.
• In a food processor, add the flour, sugar, wheat germ, flax seed, baking soda, salt Pulse a couple of times until well combined.
• Add the malt barley syrup and cold cubed butter and pulse a few times until dough becomes crumbly. While food processor is running, add the water very slowly , 1/4 cup to start and let it blend for about 15 seconds. If a ball of dough doesn't form, add just a tablespoon more at a time and let blend for 5-10 seconds. Stop once a dough ball forms.
• Remove dough from food processor and separate the dough in half. Add one half to one of the pre-cut parchment papers. Shape the dough into a rectangle and then roll it out with a rolling pin, keeping the shape as close to a rectangle as possible. Roll as thin as possible, about 1/16 or 1/8 of an inch. The dough may be a little sticky, use a little wheat flour on your rolling pin to keep it from sticking.
• Once dough is rolled out very thin, use pastry wheel to trim dough to even, straight edges. Use the trimmed dough to fill in other areas of dough to make rectangle on parchment paper. Roll flat and trimp. Repeat until dough is as close to an even rectangle as possible.
• Use pastry wheel to cut dough into 1 1/2 - 2 inch strips. Then again to create squares. Approxiately 8 colums and 8 rows. Pierce each square twice with a fork.
• Gently transfer parchment paper to baking sheet. Bake in baking sheets in oven for 7-10 minutes or until edges of crackers begin to brown.
• Let crackers completely cool and then store in an airtight container for up to two weeks.

CRACKER DIP (GOOD WITH WHEAT THINS) RECIPE

Steps:

• 1. Mix cream cheese, milk, sour cream, minced onion, salt, chopped beef, green pepper. Pour into 8" pie plate. 2. Top the mixture with the chopped pecans. 3. Bake at 350 for 15 min. (10 min. longer if refrigerated). Serve with Wheat Thins.

NO-BAKE PEACH CHEESECAKE WITH WHEAT THINS CRUST

Steps:

• Line bottom of a 9"-diameter pie dish or springform pan with a parchment paper round. Pulse 3 cups Wheat Thins (about 6½ oz.) in a food processor until finely ground. Add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pulse to combine. With motor running, drizzle in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and process until combined and crumbly. (Alternatively, you can crush crackers in a large resealable plastic bag with a rolling pin until finely ground. Transfer to a medium bowl and stir in sugar and salt, then butter.)
• Transfer mixture to prepared pan and press firmly into bottom and halfway up sides with a flat-bottomed measuring cup or glass. Chill crust in freezer while you make the filling, at least 30 minutes. Do ahead: Crust can be made 2 days ahead. Keep frozen.
• Using an electric mixer on medium speed or a large whisk, beat 12 oz. cream cheese, room temperature, and 6 Tbsp. sour cream or plain whole-milk Greek yogurt in a large bowl until very smooth. Add 6 Tbsp. powdered sugar, 2 tsp. fresh lemon juice, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until incorporated.
• Using clean beaters or whisk, beat 6 Tbsp. chilled heavy cream in a small until stiff peaks form. Vigorously stir ½ cup peach or apricot jam in another small bowl with a spoon to loosen. Using a rubber spatula, fold whipped cream and jam into cream cheese mixture.
• Spoon filling into chilled crust and spread into an even layer. Cover cheesecake and chill at least 8 hours and up to 12 hours. (If you are in a hurry, you can freeze 2 hours, then chill in refrigerator 3 hours).
• Just before serving, toss 3 large peaches, thinly sliced, ¼ cup (packed) light brown sugar, remaining ½ tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit until juicy, 30-40 minutes.
• Slice cheesecake into wedges, wiping knife clean between cuts, and top with peach mixture. Do Ahead: Cheesecake (without peach topping) can be made 3 days ahead. Keep chilled, or freeze up to 2 weeks.