Cheesecake Stuffed Donuts: The Ultimate Dessert Recipe

Cheesecake Stuffed Donuts: Prepare to meet your new favorite indulgence! Imagine biting into a fluffy, golden-brown donut, only to be greeted by a creamy, tangy, and utterly irresistible cheesecake filling. It’s a dessert mashup of epic proportions, and trust me, it’s even better than it sounds.

While the exact origins of stuffing donuts with cheesecake are a bit hazy, the concept itself draws upon the rich history of both donuts and cheesecakes. Donuts, with their humble beginnings as simple fried dough, have evolved into a global phenomenon, taking on countless forms and flavors. Cheesecake, on the other hand, boasts a history stretching back to ancient Greece, where it was served to athletes as an energy boost. Combining these two beloved treats feels like a natural progression, a delicious collision of comfort food and sophisticated dessert.

What’s not to love about cheesecake stuffed donuts? The contrasting textures – the soft, yielding donut and the smooth, rich cheesecake – create a symphony in your mouth. The sweetness of the donut perfectly complements the tangy creaminess of the cheesecake, resulting in a flavor profile that’s both satisfying and addictive. Plus, these decadent treats are surprisingly easy to make at home, allowing you to impress your friends and family with minimal effort. Whether you’re looking for a show-stopping dessert for a special occasion or simply craving a little something sweet, these cheesecake stuffed donuts are guaranteed to hit the spot.

Ingredients:

• For the Donuts:
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup warm water (105-115°F)
• ½ cup granulated sugar
• ½ teaspoon salt
• ½ cup milk, warmed
• 2 large eggs, lightly beaten
• ¼ cup (½ stick) unsalted butter, melted and cooled
• 4 cups all-purpose flour, plus more for dusting
• Vegetable oil, for frying
• For the Cheesecake Filling:
• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• 1 large egg yolk
• Pinch of salt
• For the Glaze:
• 2 cups powdered sugar
• ¼ cup milk, or more as needed
• ½ teaspoon vanilla extract

Preparing the Dough:

1. Activate the Yeast: In a small bowl, dissolve the yeast in the warm water. Add a pinch of sugar (from the ½ cup) to help activate it. Let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is alive and ready to use. If it doesn’t foam, your yeast might be old, and you’ll need to start with a fresh packet.
2. Combine Wet Ingredients: In a large bowl (or the bowl of a stand mixer), combine the remaining granulated sugar, salt, warm milk, beaten eggs, and melted butter. Mix well until everything is evenly incorporated.
3. Add Yeast Mixture: Pour the activated yeast mixture into the wet ingredients and stir gently to combine.
4. Gradually Add Flour: Gradually add the flour, one cup at a time, mixing well after each addition. If using a stand mixer, use the dough hook attachment. If mixing by hand, use a sturdy spoon or your hands. The dough will start to come together and form a shaggy mass.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky but not sticky. If using a stand mixer, knead with the dough hook for 6-8 minutes. Add a little more flour if the dough is too sticky, but be careful not to add too much, as this can make the donuts tough. The dough should spring back slightly when poked.
6. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is a crucial step for developing the flavor and texture of the donuts, so be patient!

Making the Cheesecake Filling:

1. Cream the Cream Cheese: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure your cream cheese is truly softened, otherwise, you’ll end up with lumps in your filling.
2. Add Sugar and Vanilla: Add the sugar and vanilla extract to the cream cheese and beat until well combined and smooth.
3. Incorporate Egg Yolk and Salt: Add the egg yolk and salt and beat until just combined. Be careful not to overmix at this stage, as it can make the filling too thin.
4. Chill the Filling: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will help the filling firm up and make it easier to pipe into the donuts.

Shaping and Frying the Donuts:

1. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
2. Roll Out the Dough: Turn the dough out onto a lightly floured surface and roll it out to about ½ inch thickness.
3. Cut Out the Donuts: Use a donut cutter (or two different sized round cookie cutters) to cut out the donuts. You should get about 12-15 donuts, depending on the size of your cutter.
4. Cut Out Holes (Optional): If you want to make donut holes, use a smaller cutter to cut out the centers of the donuts.
5. Second Rise: Place the cut-out donuts and donut holes on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes. This second rise is important for creating light and airy donuts.
6. Heat the Oil: While the donuts are rising, heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature of the oil. Maintaining the correct temperature is crucial for even cooking and preventing the donuts from becoming greasy.
7. Fry the Donuts: Carefully place the donuts into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown.
8. Drain the Donuts: Use a slotted spoon or spider to remove the donuts from the oil and place them on a wire rack lined with paper towels to drain excess oil.
9. Fry the Donut Holes (If Applicable): If you made donut holes, fry them in the same way, for about 1 minute per side, or until golden brown.
10. Cool Slightly: Let the donuts cool slightly before filling and glazing.

Filling and Glazing:

1. Prepare the Glaze: While the donuts are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the donuts but thin enough to drip slightly.
2. Fill the Donuts: Once the cheesecake filling has chilled and the donuts have cooled slightly, transfer the filling to a piping bag fitted with a large round tip. If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off. Insert the tip of the piping bag into the side of each donut and pipe in the cheesecake filling until the donut is full. You’ll feel the donut expand slightly as you fill it.
3. Glaze the Donuts: Dip the tops of the filled donuts into the glaze, allowing the excess to drip off. You can also drizzle the glaze over the donuts if you prefer.
4. Add Sprinkles (Optional): If desired, sprinkle the glazed donuts with sprinkles or other toppings while the glaze is still wet.
5. Let the Glaze Set: Place the glazed donuts on a wire rack to allow the glaze to set completely. This will take about 15-20 minutes.
6. Serve and Enjoy: Serve the cheesecake-stuffed donuts immediately or store them in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh!

Conclusion:

And there you have it! These Cheesecake Stuffed Donuts are truly a game-changer, a delightful fusion of two beloved desserts that will leave you and your loved ones craving more. I know, I know, it sounds almost too good to be true, but trust me, the creamy, tangy cheesecake filling nestled inside a soft, pillowy donut is an experience you absolutely need to have.

Why is this recipe a must-try? Well, beyond the sheer deliciousness, it’s surprisingly simple to make. You don’t need to be a professional baker to achieve donut perfection. The recipe is designed to be approachable, even for beginners. Plus, it’s a fantastic way to impress your friends and family at your next brunch or gathering. Imagine their faces when you present them with these decadent treats! They’ll think you spent hours slaving away in the kitchen, when in reality, you whipped them up in a fraction of the time.

But the best part? The versatility! While the classic recipe is divine on its own, there are endless possibilities for customization. Feeling fruity? Add a layer of fresh berry compote to the cheesecake filling before stuffing the donuts. A swirl of raspberry or strawberry jam would be absolutely heavenly. Or, if you’re a chocolate lover like me, drizzle melted dark chocolate over the finished donuts and sprinkle with cocoa powder. For a truly indulgent experience, try adding a few chocolate chips to the cheesecake filling itself.

Serving suggestions? These Cheesecake Stuffed Donuts are perfect as a standalone dessert, but they also pair beautifully with a cup of coffee or tea. Imagine enjoying one of these warm donuts with a steaming latte on a chilly morning – pure bliss! They also make a fantastic addition to a dessert platter, offering a unique and unexpected treat alongside more traditional options. For a fun twist, try serving them with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Don’t be afraid to experiment with different donut glazes, too! A simple powdered sugar glaze is always a classic, but you could also try a maple glaze, a lemon glaze, or even a coffee glaze. The possibilities are truly endless. And if you’re feeling adventurous, why not try making your own homemade donuts from scratch? While it requires a bit more effort, the results are well worth it.

I truly believe that these Cheesecake Stuffed Donuts are a recipe that everyone should have in their repertoire. They’re easy to make, incredibly delicious, and endlessly customizable. So, what are you waiting for? Gather your ingredients, preheat your oven (or fire up your fryer!), and get ready to embark on a donut-making adventure.

I’m so excited for you to try this recipe and experience the magic of Cheesecake Stuffed Donuts for yourself. Once you do, please, please, please come back and share your experience in the comments below! I’d love to hear about your variations, your serving suggestions, and any tips or tricks you discovered along the way. Did you add a special ingredient? Did you try a different glaze? Let me know! Your feedback is invaluable and helps me to continue creating delicious and accessible recipes for everyone to enjoy. Happy baking!

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