# The Cheesecake Cream Puffs

These cream puffs are light, crispy, and filled with a creamy cheesecake filling.

- Total time: 35 min
- 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. To make crackle land, whisk 0.5 cup of softened butter, 1/3 cup of white sugar, 1/3 cup of brown sugar, and 1 teaspoon of vanilla until somewhat combined.
2. Add 1 cup of flour and whisk on low speed until just combined, forming a pie-dough like consistency.
3. Roll out the crackle land dough into a very thin sheet between parchment paper or on a silicone mat.
4. Put the rolled crackle land dough in the freezer.
5. Preheat the oven to 390 degrees Fahrenheit.
6. In a stainless steel saucepan, add 2/3 cups of water, 1/3 cup of milk, 0.5 cup of butter, 1 teaspoon of vanilla paste, 1 tablespoon of sugar, and 3/4 teaspoon of salt.
7. Go to the stove, set to medium-low heat, and stir until the butter melts and the mixture comes to a simmer.
8. Turn off the heat and add 1 cup of bread flour (or all-purpose flour).
9. Whisk rigorously until the mixture forms a smooth ball.
10. Return to the stove on low heat and mix for exactly 2 minutes.
11. Let the shoe pastry cool down for 5 minutes.
12. Break four eggs in a bowl and whisk to break them up completely.
13. Add the whisked eggs to the shoe pastry a little at a time, whisking for 30 seconds between each addition, until the pastry falls off quickly in a continuous ribbon and is smooth and shiny.
14. Pipe the shoe pastry onto a baking sheet in 1.5-inch rounds, leaving enough room between them as they will expand.
15. Cut the firm crackle land into 1.5-inch rounds using the same piping tip.
16. Place one crackle land circle on top of each piped shoe bun.
17. Bake at 390 degrees Fahrenheit for 10 minutes, followed by about 20 minutes at 355 degrees Fahrenheit.
18. As soon as they come out of the oven, puncture a hole on the bottom of each shoe bun so the steam can escape.
19. For the filling, whisk one block of cream cheese, 0.5 cup of sugar, and vanilla until creamy.
20. In a separate bowl, whip two cups of heavy cream until it reaches stiff peaks.
21. Fold the whipped cream into the cream cheese mixture.
22. Generously fill the cream puffs with the cheesecake filling until it starts to come back out.

## Equipment

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

## Tips

- Use bread flour for better results in the shoe pastry, but all-purpose flour can also be used.
- Add eggs to the shoe pastry a little at a time, whisking for 30 seconds between each addition, until the pastry falls off quickly in a continuous ribbon.
- Puncture a hole on the bottom of each shoe bun as soon as they come out of the oven to release steam.

## Source

- Original video: https://www.facebook.com/share/v/1BHZmXAr9q/
- Recipe page: https://www.cliprecipe.com/recipe/2b37b6dd-89df-4e95-8fa0-355888569a8e
- Extracted: 2026-06-01

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