CHEESECAKE CREAM PUFFS
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...
Provided by Carol G
Categories Other Desserts
Number Of Ingredients 16
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.
CREAM PUFF CAKE
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
- Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
- To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.
Nutrition Facts : Calories 216 calories, Carbohydrate 22.8 g, Cholesterol 54.7 mg, Fat 12.4 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 8.3 g, Sodium 265.9 mg, Sugar 16 g
SAVOURY CHEESECAKE PUFFS
These little puffs are wonderful as a pre-dinner nibbler, appetizer or as part of a buffet table. You can make them ahead and re-heat in 5-7 minutes. For some reason the amount of garlic does not show up in the recipe - it is 2 tsp or to taste (I add more)
Provided by Deantini
Categories High In...
Time 55m
Yield 36 puffs, 36 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350°F.
- Mix 1/3 cup each of flour and parmesan; grease 3 dozen mini muffin tins and spoon flour and parmesan mixture into tins. Roll pan around to coat all sides of tins. Shake out excess.
- Beat ricotta, cream cheese, and egg yolks on low speed until smooth.
- Gradually beat in rest of ingredients, except chives. Stir in chives, reserving 1/4 cup for sprinkling when serving.
- Scoop spoonfuls of batter and push into tins with finger. Fill tins slightly above rims as the batter will puff and then settle. Sprinkle batter with additional chives.
- Bake on middle rack of oven 35-40 minutes or until golden on top. Cool before removing from muffin tins. These puffs are ideally served warm, but are also delicious at room temperature.
- They can be made ahead, removed from muffin tins, chilled up to 2 days and reheated for serving. To reheat, place on baking sheet in 250°F or 350°F oven for 5-7 minutes or until warmed through (the reheating temperature ranges to allow the cheesecakes to share an oven with other foods baking a the same time.
Nutrition Facts : Calories 69.5, Fat 5.1, SaturatedFat 3, Cholesterol 25.9, Sodium 102, Carbohydrate 2.7, Fiber 0.1, Sugar 0.3, Protein 3.3
CREAMY CHEESECAKE
This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring.
Provided by Karin Christian
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
- Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 25.1 g, Cholesterol 72.6 mg, Fat 18.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 9.5 g, Sodium 223.5 mg, Sugar 19.4 g
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