# Cheesecake Cream Puffs

Cheesecake Cream Puffs with a light, crispy shell and a creamy cheesecake filling.

- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 0.5 cup softened butter
- 0.33 cup white sugar
- 0.33 cup brown sugar
- 1 tsp vanilla
- 1 cup flour
- 0.66 cup water
- 0.33 cup milk
- 0.5 cup butter
- 1 tsp vanilla paste
- 1 tbsp sugar
- 0.75 tsp salt
- 1 cup bread flour
- 4 eggs
- 1 block cream cheese
- 0.5 cup sugar
- vanilla
- 2 cups heavy cream

## Instructions

1. Start by making the crackle by whisking half a cup of softened butter, 1/3 cup of white sugar, 1/3 cup of brown sugar, and a teaspoon of vanilla until somewhat combined.
2. Add 1 cup of flour to the butter mixture and whisk on low speed until just combined, forming a pie-like dough.
3. Roll out the crackle dough into a very thin sheet between two pieces of parchment paper or on a silicone mat, then place it in the freezer.
4. Preheat the oven to 390 degrees Fahrenheit.
5. In a stainless steel saucepan, combine 2/3 cups of water, 1/3 cup of milk, half a cup of butter, 1 teaspoon of vanilla paste, 1 tablespoon of sugar, and 3/4 teaspoon of salt.
6. Heat the mixture on medium-low heat on the stove, stirring until the butter melts and the mixture comes to a simmer.
7. Turn off the heat and add 1 cup of bread flour (or all-purpose flour), whisking rigorously until the mixture forms a smooth ball.
8. Return the pan to low heat and mix for exactly 2 minutes.
9. Let the choux pastry cool down for 5 minutes.
10. Break four eggs in a bowl and whisk to break them up.
11. Gradually add the whisked eggs to the choux pastry, a little at a time, whisking for 30 seconds between each addition, until the pastry reaches a consistency where it falls off the spatula quickly in a continuous ribbon and is smooth and shiny.
12. Pipe the choux pastry onto a baking sheet, making each bun about 1.5 inches, leaving enough room between them as they will expand.
13. Take the firm crackle from the freezer and cut it into 1.5 inch rounds using the same piping tip used for the choux buns.
14. Place one crackle circle on top of each choux bun.
15. Bake at 390 degrees Fahrenheit for 10 minutes, then reduce the temperature to 355 degrees Fahrenheit and bake for an additional 20 minutes.
16. Immediately after removing from the oven, puncture a hole on the bottom of each choux bun to allow steam to escape.
17. For the filling, whisk one block of cream cheese, half a cup of sugar, and vanilla until creamy.
18. In a separate bowl, whip two cups of heavy cream until it reaches stiff peaks.
19. Fold the whipped cream into the cream cheese mixture to create the cheesecake filling.
20. Generously fill each cream puff with the cheesecake filling until it can be seen coming back out.

## Equipment

- bigger bowl
- parchment paper
- silicone mat
- stainless steel saucepan
- spatula
- piping tip
- piping bag

## Tips

- Use a bigger bowl for mixing the crackle dough.
- Add eggs to the choux pastry gradually, whisking for 30 seconds between additions, until it falls off the spatula quickly in a continuous ribbon.
- Leave enough room between puffs on the baking sheet as they will expand.
- Puncture a hole on the bottom of each choux bun immediately after baking to allow steam to escape.

## Source

- Original video: https://www.facebook.com/reel/2793416027656569
- Recipe page: https://www.cliprecipe.com/recipe/046853e5-24b3-490b-8a13-71de3dadf88e
- Extracted: 2026-04-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt