Peanut Butter Cheesecake Donuts (Printable Version)
Fluffy donuts filled with a creamy peanut butter cheesecake blend, finished with glaze and peanut accents.
# Everything You’ll Need:
→ Donut Dough
01 -
2 1/4 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
2 1/4 tsp instant yeast (or active dry yeast)
04 -
1/2 tsp salt
05 -
3/4 cup warm milk (110°F)
06 -
2 tbsp unsalted butter, softened
07 -
1 large egg
08 -
1 tsp vanilla extract
→ Peanut Butter Cheesecake Filling
09 -
8 oz cream cheese, softened
10 -
1/2 cup creamy peanut butter
11 -
1 cup powdered sugar
12 -
1 tsp vanilla extract
13 -
1-2 tbsp heavy cream or milk, optional to thin filling
→ Glaze and Topping (Optional)
14 -
1 cup powdered sugar
15 -
2-3 tbsp milk or water
16 -
1/2 tsp vanilla extract
17 -
1/4 cup chopped peanuts, optional
18 -
Melted peanut butter for drizzle, optional
# Steps to Cook:
01 -
If using active dry yeast, dissolve it in warm milk with a pinch of sugar; let it bloom until foamy, about 5 minutes.
02 -
In a mixing bowl, whisk together all-purpose flour, granulated sugar, and salt.
03 -
In a separate bowl, beat the egg with softened butter and vanilla extract until homogenous.
04 -
Add the yeast mixture and wet ingredients to the dry mix, then knead until the dough is smooth and elastic, approximately 8 minutes by hand or 5 minutes with a mixer.
05 -
Cover the dough and let it rise in a warm place until doubled in size, roughly 1 to 1.5 hours.
06 -
Roll the dough out on a lightly floured surface to about 1/3 inch thickness. Cut doughnuts and holes using a donut cutter or two round cutters.
07 -
Arrange the cut donuts on a baking sheet and let them rest for 20 minutes to rise again.
08 -
Preheat the oven to 350°F. Bake the donuts for 10-12 minutes until they are golden and cooked through.
09 -
Beat together the softened cream cheese and peanut butter until smooth. Gradually incorporate powdered sugar and vanilla extract. Thin slightly with milk or cream if needed to achieve pipe-able consistency.
10 -
After the donuts have completely cooled, use a piping bag fitted with a small round tip to fill each donut with the cheesecake-peanut butter mixture from the side or bottom.
11 -
Combine powdered sugar, milk or water, and vanilla extract until smooth to create a simple glaze.
12 -
Dip the tops of filled donuts into the glaze, allowing excess to drip off. While the glaze is still wet, sprinkle with chopped peanuts and/or drizzle melted peanut butter for garnish.
13 -
Allow the donuts to set for a few minutes for the filling and glaze to stabilize. Serve fresh on the day of preparation for optimal texture and flavor.
# Extra Suggestions:
01 -
Ensure cream cheese is thoroughly softened for a smooth filling. Fully cool donuts before filling to prevent melting or leakage. Maintain consistent oil temperature if frying to avoid soggy or over-browned donuts. Use a thicker glaze or drizzle to prevent sogginess.