What better to drizzle over pumpkin pancakes or red velvet pancakes with than a syrup that tastes like cheesecake! This easy recipe has few ingredients and is ready in 15 minutes!
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Why Choose This Recipe
- Tastes like Cheesecake!!!
- Perfect for specialty pancakes like Carrot Cake Pancakes or Fluffy Toasted Coconut Pancakes!
- Ready in 15 minutes!
Ingredient Notes
- Butter - both salted and unsalted butter are fine.
Step by Step Instructions
- Over medium high heat melt the butter.
- Add the sugar and buttermilk.
- Bring to a boil and boil for 1 minutes.
- Place the cream cheese in a deep bowl or 4 cup measuring cup.
- Beat the hot syrup into the cream cheese until completely smooth.
- Pour back into the pot.
- Whisk in the vanilla and the baking soda.
- The syrup will foam up quite a bit and be very fluffy!
- Serve over your favorite pancakes.
Recipe FAQs and Expert Tips
Store in the fridge for up to a week.
Reheat little bits at a time in the microwave stirring in between to redistribute the ingredients. Reheated syrup won't be fluffy again but tastes just as amazing.
Yes, this syrup will naturally separate in the fridge as it will also become quite solid and thick. Just stir it back together when you reheat it.
Pumpkin Pancakes or Red Velvet Pancakes! And if you're a chocolate lover these Chocolate Pancakes would be amazing!
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Cream Cheese Syrup Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 Cups Syrup 1x
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Description
What better to drizzle over pumpkin pancakes or red velvet pancakes with than a syrup that tastes like cheesecake! This easy recipe has few ingredients and is ready in 15 minutes!
Ingredients
- 2 Cups Sugar
- 1 Cup Butter
- 1 Cup Buttermilk
- 8 oz Cream Cheese, softened
- 1 tsp Baking Soda
- 1 tsp Vanilla
Instructions
- In a deep pot over medium high heat, melt the butter.
- Add the sugar and buttermilk.
- Bring to a boil and boil for 1 minutes.
- In a deep bowl or 4 cup measuring cup, beat the hot syrup into the cream cheese until completely smooth.
- Pour back into the pot.
- Whisk in the vanilla and baking soda.
- The syrup will foam up a lot and become very fluffy.
- Serve!
Notes
- Store this syrup in the fridge for up to a week.
- This syrup will separate in the fridge. Heat bits at a time in the microwave and stir to redistribute the syrup.
- Reheated syrup won't be fluffy again but tastes just as amazing!
Keywords: cream cheese syrup, cream cheese sauce, cheesecake
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Jeff
This on pumpkin spice pancakes is very good
★★★★★