Cheesecake Stuffed Baked Doughnuts

Yield: 6 doughnuts

Prep Time: 30 minutes

Cook: 10 minutes

Cheesecake Stuffed Baked Doughnuts feature a fluffy yeast-raised baked doughnut coated in cinnamon sugar, stuffed with sweetened cream cheese, and topped with a dollop of raspberry jam.

DYING!! These look SOOOO good! Cheesecake Stuffed Baked Doughnuts feature a fluffy yeast-raised baked doughnut coated in cinnamon sugar, stuffed with sweetened cream cheese, and topped with a dollop of raspberry jam.

Tessa's Recipe Rundown...

Taste: Like a classic cheesecake, but with a touch of cinnamon and in doughnut form! Mmm mmm.
Texture: The doughnut is super light, fluffy, and tender while the cream cheese filling is thick, rich, and creamy.
Ease: Easier than frying, but still requires a bit of patience since we’re working with a yeast raised doughnut.
Pros: Better than most doughnuts at the bakery counter.
Cons: Makes a bit of a mess.
Would I make this again? Oh yeah, though I might add some Nutella to the cream cheese next time!

Confession time. Sometimes I hate getting text messages.
Cheesecake Stuffed Baked Doughnuts feature a fluffy yeast-raised baked doughnut coated in cinnamon sugar, stuffed with sweetened cream cheese, and topped with a dollop of raspberry jam.

Which probably seems weird coming from a millennial who has had a cell phone within arm’s reach since age 14. But back then, you could only send like 50 texts a month and you had to type everything out on a number keypad. The texts you sent had to MATTER.

Now the texts we get are nonstop and endless. I feel like I constantly have 10 (often meaningless) conversations going at any given time and it makes it difficult to focus or be in the moment.

Cheesecake Stuffed Baked Doughnuts feature a fluffy yeast-raised baked doughnut coated in cinnamon sugar, stuffed with sweetened cream cheese, and topped with a dollop of raspberry jam.

When I’m in the zone and have forgotten to silence my phone, getting a text message feels like a huge invasion. Does anyone else feel this way? Like… I didn’t invite you to have a conversation with me while I’m in the middle of finding out if Jon Snow is alive or dead on Game of Thrones!

But of course, the sender has no idea what you’re doing. It’s all just very weird. But without that kind of technology you might not be reading this post for Cheesecake Stuffed Baked Doughnuts on your phone right now!

I’m guessing you’re on your phone because over 70% of my readers are on a mobile or tablet device. It’s a crazy world we live in. I just hope no texts have interrupted you reading this right now 😉

Cheesecake Stuffed Baked Doughnuts feature a fluffy yeast-raised baked doughnut coated in cinnamon sugar, stuffed with sweetened cream cheese, and topped with a dollop of raspberry jam.

Cheesecake Stuffed Baked Doughnuts Recipe Tips

Whenever possible, I like to include extra tips, tricks, and advice to help you along in the kitchen. I know there’s nothing more frustrating than having a question or getting stuck and not being able to get instant help. So, hopefully these tips answer any questions that might come up!

The Doughnuts

Even though these are baked doughnuts, there’s no batter involved. Instead, to make these as close to traditional fried doughnuts in taste, texture, and appearance as possible, we’re using a yeast-raised dough. It’s a super rich dough with egg yolks, sugar, butter, AND cream in order to mimic the rich, soft, and fluffy goodness of fried doughnuts.

I use instant yeast in this recipe because it’s so simple and easy and doesn’t need to be proofed. If you don’t have instant yeast, feel free to use the same amount of active dry yeast. Simple add it to the warm water and let it proof for 5 minutes before proceeding with the recipe.

Enriched doughs like this one may take longer to knead and rise, FYI. This dough is pretty sticky which helps the final doughnuts maintain and fluffy and light texture. Avoid adding too much extra flour or your doughnuts may become dense and heavy.

Also, since these doughnuts don’t have holes, you don’t need to worry about using a doughnut cutter or making one from two cookie cutters. One round cookie cutter does the trick here!

The Filling

Just a few ingredients makes up the cream cheese filling in this recipe. Feel free to add additional powdered sugar for a sweeter taste, if you prefer. I also like to top these doughnuts off with raspberry jam to give them a beautiful appearance and add a fruity fresh flavor. You can swap out raspberry for your favorite jam, or omit this step altogether.

Serving & Storing

The finished doughnuts are best served the day they’re made. The dough can be made and allowed to rise slowly overnight in the fridge if you need to make this recipe ahead of time.

Cheesecake Stuffed Baked Doughnuts

000
Yield 6 doughnuts     adjust servings
Prep Time 30 minutes Cook Time 10 minutes Total Time 40 mins

Cheesecake Stuffed Baked Doughnuts feature a fluffy yeast-raised baked doughnut coated in cinnamon sugar, stuffed with sweetened cream cheese, and topped with a dollop of raspberry jam.

Ingredients

For the doughnuts

  • 1/2 cup warm water
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 4 large egg yolks
  • 1/3 cup (65 grams) granulated sugar
  • 2 1/2 (319 grams) cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 4 tablespoons (57 grams) unsalted butter, at room temperature
  • 1/4 cup heavy cream

For the filling

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the topping

  • 3/4 cup (150 grams) granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons (28 grams) unsalted butter, melted
  • Raspberry jam, for drizzling

Directions

  1. Make the doughnut dough:

    In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.

    For the cheesecake filling:

    Meanwhile, make the filling.

    In a medium bowl using an electric mixer, beat the cream cheese, cream, sugar, and vanilla until light and fluffy.

    Finish the doughnuts:

    On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 30 minutes.

    Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool enough to be handled.

    In a shallow dish combine the cinnamon and sugar for the topping. Dip each warm doughnut in the melted butter, the coat in the cinnamon sugar.

    Remove the cream cheese mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts. Top each doughnut with a dollop of the cream cheese mixture then drizzle with jam.

    Doughnuts are best served the day they’re made.

by

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She’s on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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40 Responses to “Cheesecake Stuffed Baked Doughnuts”

  1. #
    Roxana — May 20, 2016 at 2:30 pm

    Those look amazing!!

  2. #
    Tricia — May 21, 2016 at 10:02 am

    I cannot WAIT to make these! Thanks Tessa for the great recipe! 🙂

  3. #
    Tricia — May 21, 2016 at 10:03 am

    also I would love a nutella version of this 😀

  4. #
    Patty K — May 24, 2016 at 7:53 am

    Totally feel you on the texting overload. Mine actually extends to phone calls too! The doughnuts look delish btw 🙂 If only doughnut shops carried items like this 😀

    • #
      Tessa — May 25, 2016 at 8:37 pm

      Yes! Though I feel like I rarely get unsolicited phone calls anymore.

  5. #
    Sabine — May 28, 2016 at 9:54 am

    When I saw these in the email last week, I just knew I had to make them for our group on Friday. So I did.
    I made the dough the night before and it rose enormously in the fridge.

    I had two issues that are totally my own fault, but might help someone else:
    1. Do not bake while Lasagne is already taking up the top shelf, they won’t brown on top (of course, silly me, but who wants to move three full and bubbly glass pans?)
    2. They didn’t like the abrupt temperature chance from oven to kitchen. They sunk immediately when coming out, but luckily could still be filled.

    The taste reminded me of something my granny always made for us- “Dampfnudeln”, which is also rich yeasted dough, but fried and steamed in a pan and served with lots of Vanilla sauce.
    So good! The husband had some more today for breakfast =)

  6. #
    Liz — May 28, 2016 at 2:38 pm

    I plan to make these in high altitude. Baking is always a challenge…any tips? Maybe I should add some extra flour or cornstarch to the dough? Can’t wait to try these.

  7. #
    Garima Bhandari — June 17, 2016 at 7:34 am

    Hi,
    I absolutely love these doughnuts and can’t wait to try them, but can you please give me a good replacement for egg yolks?

    • #
      Tessa — June 19, 2016 at 7:06 am

      I’m sorry, there is no good replacement for egg yolks in this recipe that I’m aware of 🙁

  8. #
    Vickie — June 28, 2016 at 1:19 pm

    These look really really yummy. Could you use a lemon curd as a filling also in these.

    • #
      Tessa — June 28, 2016 at 9:13 pm

      Sure!

  9. #
    Jane — October 3, 2016 at 12:57 am

    These look absolutely gorgeous. Would they still be as fresh to eat the next day?

    • #
      Tessa — October 4, 2016 at 6:25 am

      Hi Jane, thank you! Did you see the recipe? “Doughnuts are best served the day they’re made.”

  10. #
    Steve Jablonski — October 29, 2016 at 12:43 am

    Sometimes I feel like your replies come across as snarky. Such as asking the commenter if they read the recipe abs following up by quoting it.

    I get that sometimes people not reading it entirely is frustrating, but you run a blog, you should be used to this.

  11. #
    Mia — December 12, 2016 at 12:54 pm

    Can I omit the lemon zest?

  12. #
    Hi — January 18, 2017 at 5:43 pm

    In your directions you say to let the donuts cool completely. Then immediately after that you say to dip the “warm donuts” in the cinnamon sugar.

    Which is correct?

    Thanks!

  13. #
    Wadd — January 28, 2017 at 5:32 am

    what size circle cutter do you use?

  14. #
    Julie — February 13, 2017 at 8:55 am

    These are what the baby inside me has been dreaming about all during the 1st trimester! Now that the nausea has passed I can make them for V-day!! Do you think I could sub coconut milk for the heavy cream?
    Thanks!

    • #
      Tessa — February 14, 2017 at 7:06 pm

      Haha! Yay, glad you’re feeling better now! I’ve never tried with coconut milk so I’m not sure. If you did try that out, let us know how it went!

  15. #
    Ashley — February 15, 2017 at 7:03 am

    How much yeast if your doing it from the jar? And how would you make the dough if your using the jar yeast? The same way it says in the recipe but after the yeast sits for a few? And can I use lemon juice instead?

  16. #
    Julie — February 15, 2017 at 2:58 pm

    I did use coconut milk in the filling and it worked out fine. Honestly didn’t change flavor.

  17. #
    Larz — March 6, 2017 at 2:31 pm

    Wow!! Just made these. I have made fried doughnuts before and in comparison, these are amazing!!! I always thought the fried were good but these make my other recipe seem awful! Think I’ll be playing around with fillings and toppings! Thanks!

    • #
      Tessa — March 7, 2017 at 10:35 am

      So happy to hear that!

  18. #
    Katlynn — March 27, 2017 at 12:08 pm

    Is there a way to make the dough in advance and have it retard in the fridge and then go back to it?

    • #
      Tessa — March 29, 2017 at 9:45 am

      Of course!

  19. #
    nurul — April 21, 2017 at 9:25 am

    what if i dont have dough hook? can i just using my hand ?

    • #
      Tessa — April 23, 2017 at 8:55 am

      Yep!

  20. #
    Krista — June 8, 2017 at 10:31 am

    I have had this recipe saved for months waiting for when I would have time to make these and today was the lucky day. It wasn’t as difficult as I expected and they are definitely yummy! Just curious what size cookie cutter you used? I had tons of dough leftover.

    • #
      Tessa — June 14, 2017 at 10:28 am

      Wonderful, Krista! So happy to hear it. I believe I used about a 4 inch cookie cutter, but if you ever have leftover dough you can always make more!!

  21. #
    Jarvis — July 31, 2017 at 11:25 pm

    How would I make these without a stand alone mixer? I only have a hand mixer

    • #
      Tessa — August 1, 2017 at 8:36 am

      You would just knead the dough by hand 🙂

  22. #
    Billie Ratcliffe — August 7, 2017 at 9:17 am

    Can they be deep fried in a fry daddy?
    Would love to do this while fall camping..
    Thanks!

    • #
      Tessa — August 7, 2017 at 3:40 pm

      I’m not sure, Billie. I’ve never used a fry daddy. But I can tell you this recipe was specifically developed to be baked. I have a few fried recipes in my archives that might work for you!

  23. #
    Linda — August 10, 2017 at 7:40 am

    Thank you, Tessa for all your wonderful recipes. I made these doughnuts recently and they were a hit! I am making them again for an event this weekend. I appreciate your your philosophy about sweets!!

    • #
      Tessa — August 10, 2017 at 9:24 am

      So happy to hear that!

  24. #
    Lenore DeLitizia — September 11, 2017 at 2:20 pm

    Hi Tessa. I was wondering if the dough could be made in a bread machine.

    • #
      Tessa — September 12, 2017 at 3:16 pm

      I don’t own a bread machine, but I don’t see why not!

  25. #
    Crystal @ MommyisaWino.com — September 17, 2017 at 2:19 pm

    This looks absolutely amazing. I think I’ll be making these next weekend for breakfast.

  26. #
    Erika Smith — September 22, 2017 at 10:07 am

    Tessa,
    I want to make these for a get together. Can the recipe be tripled or should I do separate batches? Thanks

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