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Chocolate-Cheesecake Cream Puffs

 Chocolate-Cheesecake Cream Puffs
I always get compliments from the chocolate lovers at my table when I serve these dainty puffs.
12 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 2 cups heavy whipping cream
  • GLAZE:
  • 1/3 cup semisweet chocolate chips
  • 1 tablespoon shortening


  • 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

2 of 2

Chocolate-Cheesecake Cream Puffs (continued)

Directions (continued)

  • 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. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 450 calories, 37 g fat (22 g saturated fat), 166 mg cholesterol, 171 mg sodium, 27 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.