Why would a recipe be sensitive to the brand of cream cheese I bought?
Philadelphia Brand ingredients: Pasteurized Milk and Cream, Whey Protein Concentrate, Salt, Carob Bean Gum, Xanthan Gum, Cheese Culture. 

Organic Valley Cream Cheese (don't know which brand you used) ingredients:  Organic Pasteurized Milk and Organic Cream, Cheese Culture, Salt, Organic Locust Bean Gum. 

Nancys Organic Cream Cheese ingredients: Organic cream, Organic nonfat dry milk, L. acidophilus, B. bifidum and 4 strains of Lactic cultures, salt.  &lt;-- no gum in this one

The fat specs for all 3 brands are about the same.

I'd say it's any combination of:


the gums used
did the manufacturer use milk and cream processed through ultra high temperature (UHT) pasteurization
what is the moisture content (hard to determine from a label)
maybe human error by the Baker??