Best 20 Cream Cheese Sauce Recipes

CREAM CHEESE ALFREDO SAUCE

Steps:

• Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.
• Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.

CHICKEN WITH CREAM CHEESE SAUCE

Steps:

• Brush chicken with melted butter; sprinkle with dressing mix, salt and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside., In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds.

CREAM CHEESE SAUCE

Steps:

• Melt together cream cheese and butter in a saucepan over low heat until smooth and creamy, about 10 minutes. Stir in milk and garlic.
• Simmer over low heat, stirring constantly for 3 minutes.
• Serve over pasta or chicken.

CHICKEN IN POOR MAN'S RICH CREAM CHEESE SAUCE

Steps:

• Sprinkle chicken with seasoning salt and garlic powder, and set aside.
• In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.
• Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.
• Heat olive oil in a saute pan.
• Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn't get too dry or stick to pan. The chicken will release juices that blend with the water.
• When chicken is cooked through, but there is still some of this "juicy water" in the pan, add the sauce to the pan and cook until heated through.
• Remove chicken with a slotted spoon and arrange on a bed of white rice.
• Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.
• NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!

CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
• Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
• Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
• While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.

LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE

Steps:

• Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
• Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
• Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
• Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
• Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
• Preheat the oven to 325 degrees F.
• Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
• Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
• Combine amaretto and cornstarch, stirring until smooth.
• Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.

EVERYTHING SALMON BURGERS WITH SCALLION SOUR CREAM-CREAM CHEESE SAUCE

Steps:

• Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
• Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
• Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
• While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
• Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

SHRIMP & PASTA WITH GOAT CHEESE CREAM SAUCE

Steps:

• In a saute pan, melt the butter then add flour.
• Whisk together until bubbling.
• Slowly stir in chicken broth and whisk until smooth.
• Simmer on low heat to thicken.
• Stir in goat cheese and lemon juice until melted & smooth.
• In a separate pan, saute asparagus, mushrooms & sundried tomatoes.
• In a separate pan, saute shrimp, garlic, salt & pepper.
• Coat the pasta with the sauce & mix in 1/2 the shrimp.
• Spoon the vegetables & shrimp over the top.

CHEESE ENCHILADAS W/SOUR CREAM SAUCE

Steps:

• Preheat oven to 350.
• Combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
• When sauce is well heated, set aside.
• Tortillas (step 1): Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
• Tortillas (step 2): Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
• Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
• Allow to cool.
• Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
• Lightly cover the bottom of a baking dish with some of the sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
• Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
• Place into the baking dish, seam side down to prevent the enchilada from unrolling.
• Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).
• Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
• Bake uncovered for 25-30 minutes, depending on your oven.
• Allow to cool for 5 minutes before serving.

CREAM CHEESE SAUSAGE BALLS WITH CREAMY MUSTARD DIPPING SAUCE

Steps:

• Mix all ingredients until well combined. Roll into 1 inch balls. Bake for 20-25 minutes or until golden. You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time.

CRANBERRY-HORSERADISH SAUCE OVER CREAM CHEESE

Steps:

• In a medium saucepan over medium heat, stir together first five ingredients.
• Bring to a boil but stir frequently.
• Once sauce boils, remove from heat.
• Pour into a heat proof bowl and refrigerate for 1 hour.
• This can be made ahead which makes this recipe very nice.
• It can be refrigerated up to three days.
• Place cream cheese on a nice appetizer plate and top with Cranberry-Horseradish Sauce.
• On side of cream cheese, place fresh rosemary sprigs and fresh cranberries.
• Serve with assorted crackers.

CHIPOTLE CREAM CHEESE SAUCE

Steps:

• In a saucepan over medium heat, melt the butter.
• Add onion and saute until translucent.
• Add jalapeno, garlic, and red pepper and saute until soft.
• Add oregano, salt, cumin and chipotle.
• Decrease heat to low, add cream and cream cheese.
• Simmer for 5 to 10 minutes.
• Remove pan from heat and stir in the jack cheese.
• Stir until melted and well incorporated.
• Keep warm on lowest heat.

CHICKEN BREASTS WITH CREAM CHEESE SAUCE

Steps:

• 1. Mix salt and pepper to taste with flour. Cut chicken breasts into serving size pieces; dip in beaten egg, then coat well with flour mixture.
• 2. Brown chicken breasts in oil til golden and cooked through. It will just take a few minutes; don't overcook or it will become dry. Remove from pan.
• 3. Pour chicken broth into pan; stir, scraping up chicken drippings. Meanwhile, heat cream cheese in microwave until very soft, 15 - 20 seconds. Add to chicken broth. Stir over medium heat until cream cheese dissolves into broth - don't worry if it does not become perfectly smooth, it will still taste good!
• 4. Add chicken back to pan, turning over to coat all sides with sauce. Heat for a few additional minutes, until all is heated through.
• 5. Remove chicken to serving platter or individual plates, top with sauce and sprinkle with chopped green onions (or parsley). Serve with pasta or rice to soak up the tasty sauce!

BAKED GNOCCHI WITH BLUE CHEESE AND PROSCIUTTO CREAM SAUCE

Steps:

• Bring cream to the boil in a small saucepan, then simmer for 2min or until slightly reduced.
• Add blue cheese to pan, season to taste with pepper, reduce heat to low-medium then cook, stirring occasionally, for 2-3min or until cheese has melted (don't worry if mixture isn't completely smooth).
• Spread the gnocchi over the base of a large baking dish, scatter with prosciutto pieces then pour over the blue cheese sauce. Sprinkle with breadcrumbs and parmesan.
• Bake in 180oC oven for 15-20min or until sauce is bubbling and crumbs are golden.

BROCCOLI AND CARROTS IN CREAM CHEESE SAUCE

Steps:

• Combine broccoli and carrots in a microwave-safe bowl; add a tablespoon of water to bowl.
• Cover and microwave on high 8 minutes or until crisp-tender, stirring halfway through.
• Combine remaining ingredients in a small microwave-safe bowl.
• Microwave on high 1-2 minutes or until melted.
• Pour cheese mixture over vegetables; stir well to coat.

ITALIAN CREAM CHEESE CAKE WITH RASPBERRY SAUCE

Steps:

• For the Cream Cheese Cake:
• Preheat oven to 350 degrees F.
• Wrap a 9-inch springform pan with aluminum foil. In a medium bowl, mix both cookie crumbs and the melted butter together. Press crumb mixture in bottom of pan and refrigerate until firm.
• In a large bowl, beat ricotta and cream cheese together with an electric hand mixer until smooth. Add the eggs, sugar, salt, and vanilla extract, mix well.
• Allow to sit for a few minutes so the bubbles can surface. Mix again until smooth. Pour the filling into the springform pan. Tap pan on the counter to remove any air bubbles in cake mixture. Place pan into a large roasting pan and fill with 1-inch of water. Place in the oven and bake until filling is set and the top is golden brown, about 1 hour 20 minutes. Remove and let cool. Refrigerate a few hours or overnight before serving.
• For the raspberry sauce:
• In a food processor, combine berries, sugar and brandy. Place into a bowl, cover with plastic wrap and refrigerate.
• When ready to serve, remove the side of the springform pan and place cake on a serving plate. Spoon the raspberry sauce on the top of the cheesecake and serve.

GREEN BEANS WITH CREAM CHEESE SAUCE

Steps:

• 1. In a non-stick skillet, melt the butter, then add the green beans (drained). Saute the beans for 3-4 minutes until thoroughly heated.
• 2. Cube the cream cheese into a few small pieces and add to the skillet. Stir until cream cheese is melted and forms a creamy sauce.
• 3. Season with salt & pepper and move to serving dish - sprinkle with parmesan cheese right before serving.

CREAM CHEESE WONTONS WITH ORANGE SAUCE

Steps:

• In a large saucepan, combine the sugar, cornstarch, water, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in pineapple. Cover and simmer for 10 minutes. Remove from the heat; stir in marmalade. Cool to room temperature., Place 2 teaspoons of cream cheese in the center of each wonton wrapper (fill wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use). Moisten edges with water; fold opposite corners together over filling and press to seal. , In an electric skillet, heat 1 in. of oil to 375°. Fry wontons in batches for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with orange sauce.

CHEESE TORTELLINI WITH FRESH SPINACH CREAM SAUCE

Steps:

• Bring 21/2quarts lightly salted water to a boil in a covered 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook until tender, according to package directions. While water comes to a boil and the tortellini cooks, make the sauce: Chop the bacon into small pieces and set aside. Slice the tomatoes in half and set aside. In an extra-deep 12-inch skillet with a lid, heat the oil over medium heat. Add the bacon and the prewashed spinach to the pan and cover. Cook, covered, for 1 to 2 minutes, then toss, cover and cook for an additional minute or until the spinach just wilts. Add the garlic and tomatoes and stir and cook for 1 minute. Reduce heat to low and add the half-and-half. Heat on very low until the pasta is ready. (Do not boil the sauce or it will curdle.) If the sauce becomes too thick, add up to 2 tablespoons of pasta water and stir well. Drain the pasta and add it to the pan. Sprinkle the Parmesan cheese over the tortellini and toss with the sauce. To serve, divide among six pasta bowls and top with additional Parmesan cheese, if desired.

PORK CHOPS IN CREAM SAUCE TOPPED WITH GOAT CHEESE

Steps:

• Salt and pepper both sides of the pork chop. In a large heavy skillet, brown the pork chops in oil over medium heat 3 to 4 minutes on each side. Remove chops and keep warm.
• Pour the oil out of the pan. Melt the butter in the same pan, then saute the shallot, then 2 cloves garlic, until soft about 1 minute. Add the mushrooms, plus a little more salt and pepper. Cook until mushrooms start to get color and soften, 2-3 minutes.
• Add sherry and one tablespoons each oregano, thyme, and rosemary, and stir around, scraping the bottom of the pan to dissolve the brown bits. Bring the mixture to a boil and reduce sherry about 1 minute. Stir in cream, mixing well. Add pork chops and any drippings back into the cream sauce. Cover and simmer until pork chops are cooked, 3-5 minutes.
• In a small bowl mix goat cheese, 1 clove garlic, 1 teaspoons oregano, and 1 teaspoons thyme. Divide goat cheese between the pork chops, topping them. Cover again and continue to simmer until cheese is warm. Serve by drizzling cream sauce over chops and garnish with a sprig of thyme, rosemary, and oregano.