You know, when you get a bagel, you sometimes have a left-over cream cheese. 
This is a way you can put them to really good use.
Ingredients:
- 3 one-ounce packages of cream cheese (not cream cheese spread)
- 1/4 C granulated sugar
- 2 TBL light Karo Syrup
- 1 TBL corn starch
- 1 TBL sour cream
- 1 medium egg
- zest and juice from one lemon (about 2 TBL)
- 1/2 tsp vanilla extract
Step by Step
- Butter the sides and bottom of two baking ramekins
- Cut strips of parchment paper about 2 inches wide and place around sides of each ramekin.
- Prepare graham crackers or cracker crust – press into BOTTOM ONLY of the ramekins (not the sides) See recipe at the bottom of this page.
- Beat cream cheese, sugar and Karo
- Add egg and sour cream and beat
- Add lemon and vanilla and beat to incorporate
- Pour equally into prepared graham cracker crust
- Place the baking pan in the bottom of a large casserole dish, and fill the larger dish with about 3/4 inch of boiling hot water
- Lay foil lightly over top of each dish
- Bake at 350º for 25 minutes
- Cool at least 2 hours before serving
- Top with fresh blueberries, mandarin oranges, or lingonberry preserves
CRUST
- Crush 2 whole graham crackers or 8 saltine crackers
- Mix with 2 TBL melted butter
TOPPING OPTIONS
For the sour cream topping:
- 1 cup sour cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the raspberry sauce:
- 6 ounces (340g) fresh raspberries
- 1/4 cup granulated sugar (100g)
- 1/4 cup water (120 ml)
- Toss and allow to macerate
Caramel Ganache
- 14 individually wrapped Kraft Caramel candies -Approximately 4 oz
- 2 TBL butter
- 1/4 tsp salt
- 2 TBL heavy whipping cream
- Prepare an ice water bath for when the caramel is melted
- Bring whipping cream and butter up to 195º and add the caramel pieces and salt
- Stir until smooth
- Place the pan with the caramel mixture into the ice water bath and beat with an electric mixer, stopping to scrap down the sides
- This will take about 5 minutes but eventually the mixture will get creamy and thicken.
