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Gingerbread Cheesecake Donuts Recipe

★★★★★

4.5 from 115 reviews
  • Author: anna
  • Total Time: 2 hours 30 minutes
  • Yield: 12 donuts 1x

Description

These Gingerbread Cheesecake Donuts combine the warm, spicy flavors of gingerbread with a creamy, luscious cheesecake filling. Soft, fluffy yeast donuts are fried to golden perfection, coated in cinnamon sugar, and filled with a spiced cream cheese mixture for a decadent holiday treat perfect for gifting or savoring with a cup of coffee.

Ingredients

Scale

Dough Ingredients

  • 1 Cup (227g) Whole Milk (warmed to around 105ºF / 41ºC)
  • 2 1/4 Teaspoons (7g) Active Dry Yeast
  • 1/4 Cup + 1 Teaspoon (54g) Granulated White Sugar (divided)
  • 4 Tablespoons (56g) Unsalted Butter (melted)
  • 2 Large Eggs + 1 Yolk (room temperature)
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Rum (optional)
  • 2 Cups (240g) Bread Flour
  • 2 Cups (240g) All-Purpose Flour
  • 2 Tablespoons Dry Milk Powder (optional, but recommended)
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Nutmeg

Cheesecake Filling Ingredients

  • 8 Oz (227g) Full-Fat Cream Cheese Block (room temperature)
  • 1 Cup (113g) Powdered Sugar
  • 1/4 Cup (56g) Heavy Cream (cold)
  • 1 1/2 Teaspoon Cinnamon
  • 3/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Clove
  • 1 Teaspoon Vanilla Paste or Extract

Coating Ingredients

  • 1 Cup (200g) Granulated White Sugar
  • 1 Tablespoon Cinnamon
  • Neutral Frying Oil such as Canola, Vegetable, or Avocado (enough for 2 to 3 inches deep in pot)

Instructions

  1. Bloom the yeast: In a small bowl, combine warm milk at 105ºF (41ºC), 1 teaspoon of sugar, and active dry yeast. Allow it to bloom for 8 to 10 minutes until frothy.
  2. Mix the dough: In the bowl of a stand mixer, add the yeast mixture, remaining 1/4 cup sugar, melted butter, eggs and yolk, vanilla extract, rum (if using), bread flour, all-purpose flour, dry milk powder, salt, and nutmeg. Stir with a wooden spoon to form a rough, shaggy dough.
  3. Knead the dough: Fit the mixer with a dough hook and knead on medium speed for 20 minutes until elastic and passes the windowpane test. Add up to 2 tablespoons flour if dough feels wet.
  4. First rise: Oil your hands and form the dough into a ball. Place dough in an oiled bowl, cover with plastic wrap, and refrigerate overnight.
  5. Shape the donuts: Remove chilled dough and gently punch down to release gases. Roll out on a floured surface to 1/2 inch thickness. Using a 3 inch gingerbread cookie cutter, cut donuts and place on parchment paper squares on baking sheets approximately 2 inches apart.
  6. Second rise (proofing): Cover loosely with plastic wrap. Let donuts proof for 45 minutes to 1 hour until doubled in size. Test readiness by pressing lightly; indentation should hold.
  7. Prepare the cheesecake filling: In a medium bowl, beat together cream cheese, powdered sugar, cold heavy cream, cinnamon, ginger, nutmeg, clove, and vanilla with a handheld mixer until light and fluffy, about 2-3 minutes. Transfer to a piping bag fitted with a star tip or a sealed ziplock bag.
  8. Prepare cinnamon sugar coating: Mix granulated sugar and cinnamon in a shallow bowl and set aside.
  9. Heat oil: Fill a heavy pot with 2 to 3 inches of neutral frying oil. Heat to 360ºF – 375ºF (183ºC – 190ºC) using a thermometer for accuracy.
  10. Fry the donuts: Fry 2 to 3 donuts at a time for 1 minute 30 seconds on each side. Avoid overcrowding to maintain oil temperature. Use a slotted spoon to remove donuts.
  11. Drain and coat: Transfer fried donuts to a paper towel-lined cooling rack briefly to drain excess oil. While still warm, roll donuts in cinnamon sugar mixture to coat evenly.
  12. Fill the donuts: Using a chopstick or small paring knife, make a small hole in the center of each donut. Fill with spiced cheesecake filling using the piping bag.
  13. Serve and enjoy: Best enjoyed fresh immediately after filling, these donuts make a perfect festive dessert or treat any time of day.

Notes

  • For instant dry yeast, the blooming step can be shortened or adjusted according to package directions.
  • The windowpane test ensures the dough has been kneaded enough to develop gluten elasticity.
  • Use a candy or deep-fry thermometer to maintain steady oil temperature for consistent frying results.
  • Keeping the donuts spaced apart during proofing helps them rise evenly without sticking.
  • The optional rum enhances flavor depth but can be omitted for those avoiding alcohol.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Keywords: Gingerbread, Cheesecake, Donuts, Fried Donuts, Holiday Dessert, Spiced Donuts, Cream Cheese Filling

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Find it online: https://recipiana.com/gingerbread-cheesecake-donuts-recipe/