3,316 butter cheese recipes

Triple vanilla cheesecake with a vanilla Oreo crust, cream cheese and tofu filling, and vanilla liqueur. Lighter than classic cheesecake but still creamy and rich.

Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.

Classic Greek moussaka with layers of sautéed eggplant and slow-simmered ground beef in tomato sauce, topped with beaten eggs and grated cheese. Baked golden in 30 minutes.

Spaghetti squash salad with mushrooms and Parmesan: roasted squash strands tossed with garlic olive oil, sauteed mushrooms, and fresh parsley. Low-carb, gluten-free, diabetic-friendly, 45 minutes start to finish.

Creamy tomatillo and green chile dip with melted cream cheese, fresh coriander, and heavy cream. A rich, tangy Mexican-style cheese dip ready in under 30 minutes.

California spin on Welsh rarebit with creamy Monterey Jack melted in white wine, spooned over toast with garlicky sauteed mushrooms, then broiled until bubbly and golden.

Cream cheese pinwheel cookies with a cinnamon-walnut-orange filling rolled jelly-roll style and sliced into spirals. A make-ahead cookie that yields five dozen.

Oatmeal fig muffins fold mashed fig preserves and old-fashioned oats into a tender breakfast muffin, finished with a tangy orange cream cheese spread. Perfect brunch bake.

Bring a new type of dip to your dinner party with this dip that uses parmesan cheese and eggplant.

This chicken casserole is super easy to whip up using some Kraft dinner and leftover chicken.

Mini pumpkin pie cookie cups with a cream cheese pastry shell, spiced pumpkin filling with rum and vanilla, and a crunchy pecan-brown sugar topping.

Rich cheesecake with dual liqueurs, vanilla wafer-almond crust, and sour cream topping. Amaretto and Irish cream create layers of boozy complexity.

Lemon shrimp casserole topped with a blanket of sliced lemons that steam and infuse citrus into the creamy rice, sharp cheese, and mushroom sauce below. A bright, tangy one-dish seafood dinner.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Golden spoon bread with sharp cheddar cheese folded into a souffle-like cornmeal batter with beaten egg whites. Served piping hot from the casserole with butter and maple syrup. Half bread, half souffle, all comfort.

Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.