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Gingerbread Cheesecake Donuts Recipe

Gingerbread Cheesecake Donuts Recipe
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★★★★★

5.3 from 24 reviews

These Gingerbread Cheesecake Donuts combine the warm, spicy flavors of gingerbread with a rich and creamy cheesecake filling. Fried to golden perfection and coated with cinnamon sugar, these donuts bring a festive twist to traditional treats, perfect for holiday celebrations or whenever you crave a sweet, spiced indulgence.

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 (50g + 4g) 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 Ginger
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Clove
  • 1 Teaspoon Vanilla Paste or Extract

Coating

  • 1 Cup (200g) Granulated White Sugar
  • 1 Tablespoon Cinnamon

Frying

  • Neutral Frying Oil such as Canola, Vegetable, or Avocado oil (or vegetable shortening like Cisco)

Instructions

  1. Activate Yeast: In a small bowl, combine warm milk (105ºF / 41ºC), 1 teaspoon sugar, and active dry yeast. Allow to bloom for 8 to 10 minutes until the yeast mixture is frothy.
  2. Mix Dough Ingredients: In the bowl of a stand mixer, add the yeast mixture, 1/4 cup sugar, melted butter, eggs, yolk, vanilla extract, rum (if using), bread flour, all-purpose flour, dry milk powder, salt, and nutmeg. Mix with a wooden spoon until a rough, shaggy dough ball forms.
  3. Knead the Dough: Attach the dough hook to your stand mixer and knead the dough on medium speed for 20 minutes, until elastic and passing the windowpane test. If the dough feels wet, add up to 2 tablespoons of flour.
  4. First Rise: Lightly oil your hands and form the dough into a ball. Place it in a generously oiled bowl, cover with plastic wrap, and refrigerate overnight.
  5. Shape Donuts: The next day, remove dough from fridge and gently punch down to release gas. Roll out dough on a lightly floured surface to 1/2 inch (1.27 cm) thickness.
  6. Cut Donuts: Using a 3 inch (7.6 cm) gingerbread cookie cutter, cut out as many donuts as possible. Re-roll scraps and cut more, noting these may be less perfect in shape.
  7. Proof Donuts: Place donuts on 4×4 inch (10×10 cm) parchment squares on baking trays spaced 2 inches apart. Loosely cover with plastic wrap and proof for 45 minutes to 1 hour, or until doubled in size. Test by gently pressing; if indentation holds, they’re ready.
  8. Prepare Cheesecake Filling: While dough proofs, combine cream cheese, powdered sugar, heavy cream, cinnamon, ginger, nutmeg, clove, and vanilla in a medium bowl. Whisk with a hand mixer until light and fluffy (2-3 minutes). Transfer to a piping bag fitted with a star tip or use a ziploc bag. Set aside.
  9. Make Cinnamon Sugar Coating: Mix granulated sugar and cinnamon in a shallow bowl and set aside.
  10. Heat Frying Oil: Fill a medium-large pot with 2-3 inches of neutral frying oil and heat to 360ºF – 375ºF (183ºC – 190ºC). Use a thermometer for accuracy.
  11. Fry Donuts: Fry 2-3 donuts at a time, cooking each side for 1 minute 30 seconds. Avoid overcrowding to maintain oil temperature.
  12. Drain and Coat: Transfer fried donuts onto a paper towel-lined cooling rack. Let cool slightly, then roll each donut in the cinnamon sugar mixture.
  13. Fill Donuts: Using a chopstick or small paring knife, create a hole in the center of each donut and pipe in the gingerbread cheesecake filling. Serve immediately and enjoy!

Notes

  • For instant yeast, sprinkle it directly into flour and reduce proofing time.
  • Use the windowpane test to check dough gluten development: stretch a small ball of dough thin without tearing to see light through it.
  • Do not overcrowd the frying oil to maintain consistent frying temperature and ensure even cooking.
  • If you don’t have rum, it can be omitted without significantly affecting flavor.
  • Keep cream cheese and eggs at room temperature to ensure a smooth dough and filling texture.
  • Use a candy or deep-fry thermometer to monitor oil temperature precisely for best results.

Nutrition

Keywords: gingerbread donuts, cheesecake filled donuts, fried donuts, holiday desserts, cinnamon sugar donuts, spiced donuts, homemade donuts

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