Best Cheesecake Cream Puffs Recipes

Chocolate-Cheesecake Cream Puffs image

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 1 dozen.

Number Of Ingredients 12

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
FILLING:
1 cup semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 cups heavy whipping cream
GLAZE:
1/3 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop 12 rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Transfer to a wire rack. Immediately cut a slit in each puff to allow steam to escape; cool. Split puffs and set tops aside; remove soft dough from inside. Cool., For filling, melt chocolate chips in a microwave; set aside. In a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chocolate. In another bowl, beat cream until stiff peaks form; gradually beat into chocolate mixture. Spoon into cream puffs; replace tops. For glaze, melt chocolate chips and shortening in a microwave. Drizzle over puffs.

Nutrition Facts :

Cheesecake Cream Puffs image

Provided by Carol G

Number Of Ingredients 16

cream puffs:
1 c water
1/2 c butter
1/4 tsp salt
1 c all-purpose flour
4 large eggs
filling:
2 pkg (4 serving size) cheesecake instant pudding mix (can use sugar-free instant pudding mix)
2 c cold milk
1 pt heavy cream
glaze:
2 Tbsp butter or margarine
2 Tbsp unsweetened cocoa powder
2 Tbsp water
1 c sifted confectioners' sugar
1/2 tsp vanilla extract

Steps:

1. Bring water, butter and salt to a rolling boil in a saucepan. Add flour all at once; stir vigorously over low heat for about 1 minute or until the mixture leaves the sides of the pan and forms a ball.
2. Remove from heat. Add eggs, one at a time, beating until smooth after each addition.
3. Drop dough in individual mounds onto ungreased baking sheets (I use an ice cream scoop for regular size cream puffs and my medium size Pampered Chef cookie scoop for miniature cream puffs).
4. Bake in a preheated 400-degree oven for 35-40 minutes for regular size cream puffs, or 25-30 minutes for the miniature cream puffs. Shut off the oven and let the puffs sit in the oven for 15-20 minutes longer.
5. Remove from the pan immediately to wire racks and let cool completely.
6. For the filling, beat cream until stiff peaks form; set aside. Whisk pudding mixes with milk; let stand for 1 minute. Fold in the whipped cream.
7. Fill the cream puffs generously with filling (I pipe the filling into the puffs using a pastry bag fitted with a large star tip).
8. For the glaze, combine butter, cocoa and water in a small saucepan over low heat until smooth. Remove from heat; stir in confectioners' sugar and vanilla extract until smooth. Drizzle glaze over the cream puffs. Chill until serving time. Makes 12 regular size cream puffs or 24 miniature cream puffs.