Cheesecake Cream Puffs Recipes

CHEESECAKE CREAM PUFFS

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.

STRAWBERRY CHEESECAKE PUFFS

Steps:

• Unfold the puff pastry sheet on a lightly floured surface, such as a large cutting board. Cut the pastry sheet into 3 strips along the fold marks. Next, cut each strip in half making 6 rectangles.
• Place each pastry rectangle onto a parchment lined baking sheet.
• Bake in a preheated 400 degree F oven for 15 minutes or until the pastries are golden brown.
• Remove from the oven and cool completely on an oven rack. Set aside or store in an airtight container until ready to use.
• TO MAKE THE STRAWBERRY FILLING
• Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the strawberries are softened and the sugar dissolves.
• Increase heat to high and bring the mixture to a boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Remove pan from heat and cool completely.
• TO MAKE THE CHEESECAKE FILLING
• Beat cream cheese, sugar and cream together until smooth, about 3 minutes. Set aside or refrigerate until ready to assemble.
• TO ASSEMBLE
• Split each pastry into 2 layers, making 12 in all.
• Evenly divide the cream cheese mixture between each of the bottom layers and spread with the back of a spoon or a knife.
• Top the cream cheese mixture with a layer of sliced strawberries.
• Top the strawberries with the strawberry filling.
• Top with the top pastry layer.
• Garnish with powdered sugar.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

CHOCOLATE-CHEESECAKE CREAM PUFFS

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.