Gingerbread Cheesecake Donuts Recipe

If you’ve ever dreamed of the perfect holiday treat that marries the warm spices of gingerbread with the creamy decadence of cheesecake, let me introduce you to the magic of Gingerbread Cheesecake Donuts. These donuts are the perfect cozy indulgence, boasting a tender, yeast-risen dough infused with holiday spices, fried until golden, and then filled with a luscious, spiced cheesecake cream. Each bite is a harmonious blend of sweet, spicy, and creamy that will brighten any morning or delight as an afternoon snack. Trust me, once you try these, you’ll be hooked on making Gingerbread Cheesecake Donuts year after year.

Ingredients You’ll Need

The beauty of this recipe lies in its simple but carefully chosen ingredients, each adding a unique element to the final treat’s flavor, texture, or aroma. From the creamy richness of full-fat cream cheese to the fragrant warm spices, every detail counts in crafting these delightful donuts.

• Whole Milk (1 cup, warmed to ~105ºF): Activates the yeast for the perfect, fluffy dough.
• Active Dry Yeast (2 1/4 tsp): Ensures the dough rises beautifully and becomes airy.
• Granulated White Sugar (divided): Adds sweetness to the dough and for coating after frying.
• Unsalted Butter (4 tbsp, melted): Brings richness and tenderness to every bite.
• Large Eggs + 1 Yolk: Provide structure and a rich texture to the dough.
• Vanilla Extract (1 tsp): Adds aromatic depth and a touch of sweetness.
• Rum (1 tbsp, optional): Enhances flavor complexity with subtle warmth.
• Bread Flour (2 cups) and All-Purpose Flour (2 cups): Combine for the ideal dough consistency and chew.
• Dry Milk Powder (2 tbsp, optional): Boosts softness and browning in the dough.
• Salt (1 tsp): Balances sweetness and intensifies flavors.
• Nutmeg (1/2 tsp): Adds a hint of spice that complements the gingerbread profile.
• Full-Fat Cream Cheese (8 oz, room temp): The creamy star of the filling that makes these donuts unforgettable.
• Powdered Sugar (1 cup): Sweetens the cheesecake filling perfectly.
• Heavy Cream (1/4 cup, cold): Whipped into the filling for luscious lightness.
• Cinnamon (1 1/2 tsp in filling + 1 tbsp for coating): Essential for that trademark warm spice glow.
• Ginger (3/4 tsp): A classic note in gingerbread flavor.
• Clove (1/4 tsp): Adds an aromatic bite to the filling.
• Vanilla Paste or Extract (1 tsp): Enriches the cheesecake filling’s flavor.
• Neutral Frying Oil: Such as canola, vegetable, or avocado oil for frying crisp, golden donuts.

How to Make Gingerbread Cheesecake Donuts

Step 1: Bloom the Yeast and Begin the Dough

Start by warming your milk to just around 105ºF, the perfect temperature to wake up your yeast without killing it. Combine the warm milk with a teaspoon of sugar and the active dry yeast in a small bowl. Let it sit for 8 to 10 minutes until it’s wonderfully frothy. This froth is your sign that the yeast is alive and ready to give your donuts a superb rise.

Step 2: Mix Ingredients and Form Dough

In a stand mixer bowl, add the yeast mixture along with the remaining sugar, melted butter, eggs, vanilla, optional rum, both flours, dry milk powder, and salt. Use a wooden spoon to bring everything together into a rough, shaggy dough ball. Don’t worry about perfection here; it’s just the first mix!

Step 3: Knead the Dough Until Elastic

Fit your mixer with the dough hook and knead the mixture on medium speed for about 20 minutes. Aim for an elastic dough that passes the windowpane test: stretch a small piece gently until it’s thin and translucent without tearing. If it’s too sticky, sprinkle in a little more flour, but be careful not to overdo it. This kneading is crucial to develop the donut’s signature tender crumb.

Step 4: Refrigerate Overnight

Lightly oil your hands and form the dough into a smooth ball. Generously oil the same mixing bowl and set the dough inside before covering it tightly with plastic wrap. Pop it in the fridge overnight. This slow, cold fermentation improves the flavor and texture, giving you that irresistible depth in your Gingerbread Cheesecake Donuts.

Step 5: Shape and Proof the Donuts

On day two, remove the dough from the fridge and gently punch it down to release excess gas. Roll it out on a floured surface to about half an inch thick. Use a three-inch gingerbread cookie cutter to cut out the donut shapes. Place each donut on a small parchment square to keep their shape and space them a few inches apart on a tray. Cover loosely and proof them for 45 minutes to an hour until they’ve doubled and a gentle finger press leaves a lasting indentation.

Step 6: Prepare the Gingerbread Cheesecake Filling

While your dough is resting, whip up the showstopper filling by beating cream cheese, powdered sugar, cold heavy cream, cinnamon, ginger, nutmeg, clove, and vanilla together until airy and light. About 2 to 3 minutes with a hand mixer will do. Transfer this creamy goodness to a piping bag fitted with a star tip to fill your donuts later.

Step 7: Mix the Cinnamon Sugar Coating

In a shallow dish, combine granulated sugar with cinnamon. This simple mixture will coat your donuts after frying, adding a sweet, spicy sparkle to every bite. Trust me, this step takes the Gingerbread Cheesecake Donuts to a whole new delicious level.

Step 8: Fry Your Donuts to Perfection

Fill a heavy-bottomed pot with at least 2 to 3 inches of your chosen neutral frying oil and heat it to 360ºF to 375ºF. Use a thermometer for the best accuracy here. Fry 2 to 3 donuts at a time for 1 minute 30 seconds on each side. Avoid overcrowding to keep the oil hot and the donuts perfectly golden. Once fried, place them on paper towels to drain excess oil.

Step 9: Coat and Fill

While still warm, gently roll each donut in the cinnamon sugar mix, coating them fully in sugary bliss. Next, use a chopstick or small paring knife to create a hole in the center and pipe in that dreamy gingerbread cheesecake filling. You’ve just created edible magic!

How to Serve Gingerbread Cheesecake Donuts

Garnishes

To elevate these Gingerbread Cheesecake Donuts further, try dusting a little powdered sugar on top for an elegant snowy look, or sprinkle some finely chopped toasted pecans for added crunch and nuttiness. A drizzle of honey or caramel can also bring a subtle sweet silkiness that pairs flawlessly with the spices.

Side Dishes

These donuts are versatile! Serve them alongside a steaming mug of chai tea, hot apple cider, or even your favorite coffee blend to create an unforgettable cozy breakfast or a festive afternoon treat. Fresh fruit like clementine wedges or spiced cranberries complement the warm spices beautifully and add a refreshing contrast.

Creative Ways to Present

Try stacking a few Gingerbread Cheesecake Donuts on a festive platter with sprigs of fresh rosemary or cinnamon sticks tucked in for a beautiful holiday centerpiece. For parties, you can pipe extra filling into mini donut holes and serve them as bite-sized delights. You could even pack a few into a decorative box tied with ribbon for a heartfelt homemade gift your friends and family will adore.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Gingerbread Cheesecake Donuts (though that’s rare!), store them in an airtight container in the refrigerator to keep the cheesecake filling fresh and the donuts soft. They should stay delicious for up to 2 days, though best enjoyed the day made.

Freezing

You can freeze these donuts after frying but before filling. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. When ready to enjoy, thaw at room temperature and pipe in the cheesecake filling fresh for best flavor and texture.

Reheating

Warm leftovers gently in a microwave for 15-20 seconds or briefly in a low-temperature oven. Avoid overheating as it can affect the texture of both the dough and the cheesecake filling. Reheating brings back some of the fresh-from-the-fryer magic, making your Gingerbread Cheesecake Donuts taste just as delightful as the first bite.

FAQs

Can I make the dough without a stand mixer?

Absolutely! If you don’t have a stand mixer, you can mix and knead the dough by hand. It will take a little more effort and time, but the results will still be fantastic. Just make sure to knead until the dough is smooth and elastic.

What can I substitute for rum in this recipe?

If you prefer to skip the rum, simply leave it out or replace it with a teaspoon of vanilla or almond extract. The rum adds subtle warmth but isn’t essential to the overall deliciousness of the Gingerbread Cheesecake Donuts.

Can I bake these donuts instead of frying?

While these donuts are traditionally fried for that crisp outer texture, you can bake them at 350ºF for about 12-15 minutes until golden. Just note that the texture will be different—less crisp but still flavorful and tender.

How do I know when the yeast is active?

When the yeast mixture is frothy and bubbly after resting for 8 to 10 minutes in warm milk and sugar, it means the yeast is active and ready to use. If it doesn’t foam, your yeast might be expired or the milk temperature wasn’t right, so start over for best results.

Can I use low-fat cream cheese for the filling?

For the creamiest, richest filling, full-fat cream cheese is best. Using low-fat versions can change the texture and may make the filling less smooth and decadent, but it will still taste good if that’s your preference.

Final Thoughts

There’s something truly heartwarming about the combination of gingerbread spices and creamy cheesecake nestled inside a soft, fried donut. Making Gingerbread Cheesecake Donuts is not only a rewarding baking adventure but also a way to share a little holiday magic with those you love. So roll up your sleeves, embrace the cozy aromas, and treat yourself to these irresistible delights — you won’t regret a single bite!

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