I don't even know how that works right now...

Cream cheese changes texture when you freeze it, but mixed with other ingredients in a cheesecake and frozen airtight it does far better.

It's rosemary, chopped dried apricots, dried cranberries or raisins, chopped walnuts, and a tblsp or 2 of honey. I don't really go by a recipe but I eyeball it and go from there. You can also add some goat cheese if you have it, but it's not required. It just adds an 'edge' to the flavor.

Make a cheesecake and freeze it. There’s a recipe for cream cheese pound cake.

And sounds like something good to have stashed in the freezer. I’m off to check recipes.

with ice-cream and strawberries.

I’d have to make a dozen pound cakes to use up that much cream cheese. I guess I’ll just go with making two big cheesecakes and freeze them for some future when I have more than just me in the house.

Otherwise you'll need four bagels.

Oh, don't forget the onion, lettuce, tomato, capers and lox.

haven't had one in a long time

1 block cream cheese, softened
Green olives/pimento minced
Hard boiled egg
Touch of onion minced
Black pepper
Splash of milk/cream if needed to thin
No measurements because it was a grandma hand me down.

I am going to make carrot cake with cream cheese frosting.

we use it to make sandwiches, sauces, dips, frosting, cookies... all sorts of things.

Unfortunately, as mentioned already, it doesn't freeze well but if you make a bunch of mini or cupcake size cheesecakes those will (I put them on a cookie sheet, freeze and then put in a zippie) and you can take out a couple at a time for a treat. While hunkered down at home an occasional treat can sometimes help boost morale a bit.

I do try to stay away from the carbs, but I’m also getting a lot of exercise in the garden, so it all equals out, right?

and indulge my 'addiction'.

Carbs like bread, rice and pasta are my comfort food so I have to be more careful thank usual these days.

what is that, like 12 blocks? I think you can freeze cheesecake just fine, at least you sure can buy them that way so that might be the best way to use a lot of it. so good as a dip/spread in various recipes, I would be tempted to eat too much of it that way but an option for some, anyway.

I came across this recipe sometime in the late 70s, have no idea where. It's along the lines of a queso fundido but not quite.

In a saucepan, saute diced onion with diced tomatoes and chiles (in a pinch you can use commercial salsa). Add cream cheese and cook over low to medium heat until mostly melted: if it looks too thick, thin it down with some milk. Add some cumin if you like it. Stir until you have a smooth, pinkish glop the consistency of guacamole. Salt to taste. If you're being fancy, pour into a bowl and serve as a dip with tortilla chips (or pieces of fried tortilla).

Otherwise, it's cheese. Add some to the custard for a quiche, put in an omelet or crepe, stick a dollop in a lasagna - it's too bland and soft to do well on its own but it can be added to other cheeses in a lot of recipes (if you can get hold of a 1950s or 60s cookbook, or a church cookbook, those will have more ideas about recipes using cheese (including adding it to Jell-o)) Combine with other cheeses to make pimento cheese spread (cheddar works well here) or a blue cheese side for wings or similar.

Since it doesn't "expire" until June, you'll have plenty of time to experiment.

Now I want a cheesecake!