New York Cheesecake Doughnuts
New York cheesecake meets doughnut and there’s honestly nothing better than this moment right here, right now, and us discussing this incredible creation. I have to admit that the idea came to me last week when I saw a photo on America’s Test Kitchen’s Instagram account.
The photo in question was for their cherry cheesecake cookies and as soon as I saw them I thought to myself, these would make amazing doughnuts. How can I make this happen? After a few tweaks and a lot of thinking, these doughnuts were born and there’s no turning back now (not that we’d want to). The great thing about these cheesecake doughnuts though, is that they’re 100% easier to make, cook up a lot faster than traditional cheesecake, and are completely versatile. Transform all of your favorite cheesecake recipes into doughnuts, you’ll be so glad you did. It’s the recipe of the summer. All you need are a couple glasses of rosé and you’re ready to go.
New York Cheesecake Doughnuts
Equipment
- Mixer
- Doughnut pan
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/3 cup melted unsalted butter cooled
Filling:
- 16 ounces cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Topping:
- 1/4 cup graham cracker crumbs
- 1 cup canned cherry pie filling
Instructions
- Preheat oven to 350°F. Grease a baked doughnut pan with cooking spray (or if using a silicone flexible doughnut pan, do not grease and place on a large baking sheet), set aside.
- In a medium bowl, combine the graham cracker crumbs, sugar, salt, and butter until evenly combined. Divide among the doughnut cavities of your prepared pan and press into a single layer and up the sides.
- In the bowl of a stand mixer, beat together the cream cheese and sugar on low until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla until just combined. Make sure not to whip too much or too high. You don’t want to incorporate too much air into the batter. Transfer the batter into a disposable pastry bag, fitted with a large plan circle tip. Pipe out the filling into the doughnut pan, on top of the crust.
- Bake until the filling has puffed up and has set, and just lightly started to brown around the edges, about 30 minutes. Remove from the oven and let cool completely to room temperature. Then place in the fridge for at least 30 minutes to chill. This will make it easier for the doughnuts to come out of the pan. Carefully remove and transfer to a wire rack. Sprinkle the top with graham cracker crumbs and top with the cherry pie filling. Serve immediately or keep in the fridge until ready to eat. Enjoy!
