Cream Cheese Cake Recipe

Introduction

This Cream Cheese Cake is a light, airy dessert made with a fluffy choux-style base, a creamy vanilla custard layer, and a rich whipped cream–cream cheese topping. Finished with a golden, crisp top and a dusting of powdered sugar, this cake is elegant yet surprisingly easy to make—perfect for family gatherings, holidays, or anytime you want a show-stopping dessert.

Ingredients

For the Choux Cake Base

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• ¼ teaspoon salt

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For the Custard Layer

• 1 (3.4 oz) box instant vanilla pudding mix
• 1½ cups cold milk

For Topping

• Powdered sugar, for dusting

Instructions

1. Prepare the Choux Base
   Preheat oven to 400°F (200°C).
   In a saucepan, bring water and butter to a boil. Add flour and salt all at once, stirring vigorously until the dough pulls away from the pan and forms a ball. Remove from heat and let cool for 5 minutes.
   Add eggs one at a time, beating well after each addition until smooth. Spread batter evenly in a greased or parchment-lined baking pan.
   Bake for 35–40 minutes until puffed and golden. Cool completely.
2. Make the Custard Layer
   Whisk pudding mix with cold milk until thick. Spread evenly over the cooled cake base.
3. Prepare the Cream Cheese Filling
   Beat cream cheese until smooth. Add powdered sugar and vanilla; mix well.
   In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
4. Assemble the Cake
   Spread the cream cheese mixture evenly over the custard layer. Smooth the top.
5. Chill & Serve
   Refrigerate for at least 1 hour. Before serving, dust generously with powdered sugar. Slice and enjoy.

Tips for Best Results

• Let the cake base cool fully before adding layers to keep fillings from melting.
• Use full-fat cream cheese for the richest texture.
• Chill overnight for the cleanest slices and best flavor.
• Add fresh berries on top for an elegant finish.

FAQs

Is this the same as cheesecake?
No. This cake is lighter and airier, made with a choux pastry base instead of a dense baked cheesecake.

Can I make it ahead of time?
Yes, it tastes even better after chilling overnight.

Can I use homemade custard instead of pudding mix?
Absolutely—just make sure it’s thick and fully cooled.

Why did my cake base collapse?
Opening the oven too early or underbaking can cause collapse. Bake until deep golden.

Can I freeze Cream Cheese Cake?
Freezing is not recommended due to the cream filling texture.