Cheesecake Cream Puffs

Here's an over-the-top bite-size dessert for serving company or gift giving.


30 cream puffs

Recipe from

Oxmoor House


1 1/3 cups water
1 (11-ounce) package piecrust mix (we tested with Betty Crocker)
4 large eggs


Prepare Cheesecake Pastry Cream. Cover and chill.

Bring water to a boil in a medium saucepan. Add piecrust mix, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 5 minutes.

Add eggs, 1 at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth. Drop dough by heaping teaspoonfuls onto ungreased baking sheets.

Bake at 425° for 20 minutes or until golden and puffed; cool completely on a wire rack.

Pipe Cheesecake Pastry Cream into cream puffs through side of each cream puff, using a pastry bag fitted with a round pastry tip. Dip half of each cream puff in warm Chocolate Ganache. Store cream puffs in refrigerator.