Cream cheese is a soft, unripened mixture of cream and milk that contains at least 33% fat. Its spreadable quality and mild flavor have made it a popular topping for bagels, toast and or crackers. It's also commonly used for flavor and texture in dips, omelettes, soups, frostings and cakes. 

The original cream cheese is credited to New York dairyman, William Lawrence, who sold his cheese under the "Philadelphia" label because that city had a reputation for high-quality foods at that time (late 19th century). Eventually, Lawrence sold his company to the Phoenix Cheese Company of New York. Years later, it was sold again to Kraft.

Cream cheese's predecessor, American neufchâtel, is experiencing a renaissance of sorts because it has less fat and a lighter texture than its more popular cousin. Distinct from French neufchâtel, which has a rind, American neufchâtel is unripened and spreadable like cream cheese.