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30 Crazy New York Cream Cheeses

30 Crazy New York Cream Cheeses


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The bagel capital of the US has a huge variety of sweet, salty, and savory spreads

Every New Yorker knows a good bagel: crispy on the outside, soft and chewy in the inside. But it’s the cream cheese that can turn a good bagel into a mouthwatering masterpiece. And New York City sure has its variety of noteworthy schmears.

Click here for 30 Crazy New York Cream Cheeses.

Most delis carry the standard array of cream cheese flavors: plain, scallion, vegetable, lox, and strawberry. But to satisfy the bagel-hungry crowds, some get a little more creative with olive, blueberry, maple raisin walnut, sun-dried tomato, jalapeño, and vegan-friendly tofu flavors. But we dug a little deeper into the heart of New York City bagel shops to reveal some of the most unusual and enticing spreads.

The crazy flavors we found ranged from sweet to savory to spicy to salty, and when paired with the perfect bagel, they truly become a breakfast masterpiece. Nutella cream cheese with a cinnamon raisin bagel might sound like a no-brainer, but what would you pair with a chipotle-flavored spread? How about creamy red velvet? Or herb-infused caviar?

Check out the slideshow to see which unusual cream cheese flavors are hiding in bagel shops across New York. You might be surprised by what we uncovered.


With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.

But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.

But between us bakers… my favorite way to serve – and eat – these little cheesecake bars is… naked. No fruit, no syrups, no caramels… not even a dollop of whipped cream!

Just try one bite “plain” and you’ll know exactly what I mean.

*There is nothing plain about these cheesecake bars!


With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.

But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.

But between us bakers… my favorite way to serve – and eat – these little cheesecake bars is… naked. No fruit, no syrups, no caramels… not even a dollop of whipped cream!

Just try one bite “plain” and you’ll know exactly what I mean.

*There is nothing plain about these cheesecake bars!


With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.

But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.

But between us bakers… my favorite way to serve – and eat – these little cheesecake bars is… naked. No fruit, no syrups, no caramels… not even a dollop of whipped cream!

Just try one bite “plain” and you’ll know exactly what I mean.

*There is nothing plain about these cheesecake bars!


With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.

But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.

But between us bakers… my favorite way to serve – and eat – these little cheesecake bars is… naked. No fruit, no syrups, no caramels… not even a dollop of whipped cream!

Just try one bite “plain” and you’ll know exactly what I mean.

*There is nothing plain about these cheesecake bars!


With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.

But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.

But between us bakers… my favorite way to serve – and eat – these little cheesecake bars is… naked. No fruit, no syrups, no caramels… not even a dollop of whipped cream!

Just try one bite “plain” and you’ll know exactly what I mean.

*There is nothing plain about these cheesecake bars!


With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.

But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.

But between us bakers… my favorite way to serve – and eat – these little cheesecake bars is… naked. No fruit, no syrups, no caramels… not even a dollop of whipped cream!

Just try one bite “plain” and you’ll know exactly what I mean.

*There is nothing plain about these cheesecake bars!


With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.

But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.

But between us bakers… my favorite way to serve – and eat – these little cheesecake bars is… naked. No fruit, no syrups, no caramels… not even a dollop of whipped cream!

Just try one bite “plain” and you’ll know exactly what I mean.

*There is nothing plain about these cheesecake bars!


With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.

But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.

But between us bakers… my favorite way to serve – and eat – these little cheesecake bars is… naked. No fruit, no syrups, no caramels… not even a dollop of whipped cream!

Just try one bite “plain” and you’ll know exactly what I mean.

*There is nothing plain about these cheesecake bars!


With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.

But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.

But between us bakers… my favorite way to serve – and eat – these little cheesecake bars is… naked. No fruit, no syrups, no caramels… not even a dollop of whipped cream!

Just try one bite “plain” and you’ll know exactly what I mean.

*There is nothing plain about these cheesecake bars!


With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.

But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.

But between us bakers… my favorite way to serve – and eat – these little cheesecake bars is… naked. No fruit, no syrups, no caramels… not even a dollop of whipped cream!

Just try one bite “plain” and you’ll know exactly what I mean.

*There is nothing plain about these cheesecake bars!


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