CHEESECAKE PUFFS RECIPES

CHEESECAKE CREAM PUFFS | JUST A PINCH RECIPES

Cheesecake Cream Puffs | Just A Pinch Recipes image

A woman at church shared this recipe with my daughter and I after she brought them to a church supper. Am I glad she did. I did some experimenting and came up with a little different version of her recipe. Cheesecake flavor in a cream puff? You bet! This light, fluffy filling has a hint of cheesecake flavor from instant pudding mix. Whether full size cream puffs, or mini ones like in the photo, these are sure to please.

Provided by Carol G @Carol1229

Yield 12

Number Of Ingredients 16

Ingredients

- cream puffs:
1 cup(s) water
1/2 cup(s) butter
1/4 teaspoon(s) salt
1 cup(s) all-purpose flour
4 large eggs
- filling:
2 package(s) (4 serving size) cheesecake instant pudding mix (can use sugar-free instant pudding mix)
2 cup(s) cold milk
1 pint(s) heavy cream
- glaze:
2 tablespoon(s) butter or margarine
2 tablespoon(s) unsweetened cocoa powder
2 tablespoon(s) water
1 cup(s) sifted confectioners' sugar
1/2 teaspoon(s) vanilla extract

Steps:

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.
Remove from heat. Add eggs, one at a time, beating until smooth after each addition.
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).
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.
Remove from the pan immediately to wire racks and let cool completely.
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.
Fill the cream puffs generously with filling (I pipe the filling into the puffs using a pastry bag fitted with a large star tip).
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.

CHEESECAKE CREAM PUFFS | JUST A PINCH RECIPES

Cheesecake Cream Puffs | Just A Pinch Recipes image

A woman at church shared this recipe with my daughter and I after she brought them to a church supper. Am I glad she did. I did some experimenting and came up with a little different version of her recipe. Cheesecake flavor in a cream puff? You bet! This light, fluffy filling has a hint of cheesecake flavor from instant pudding mix. Whether full size cream puffs, or mini ones like in the photo, these are sure to please.

Provided by Carol G @Carol1229

Categories Other Desserts

Yield 12

Number Of Ingredients 16

Ingredients

- cream puffs:
1 cup(s) water
1/2 cup(s) butter
1/4 teaspoon(s) salt
1 cup(s) all-purpose flour
4 large eggs
- filling:
2 package(s) (4 serving size) cheesecake instant pudding mix (can use sugar-free instant pudding mix)
2 cup(s) cold milk
1 pint(s) heavy cream
- glaze:
2 tablespoon(s) butter or margarine
2 tablespoon(s) unsweetened cocoa powder
2 tablespoon(s) water
1 cup(s) sifted confectioners' sugar
1/2 teaspoon(s) vanilla extract

Steps:

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.
Remove from heat. Add eggs, one at a time, beating until smooth after each addition.
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).
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.
Remove from the pan immediately to wire racks and let cool completely.
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.
Fill the cream puffs generously with filling (I pipe the filling into the puffs using a pastry bag fitted with a large star tip).
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.

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