Home World Food Pumpkin Cheesecake Doughnut Recipe

Pumpkin Cheesecake Doughnut Recipe

Source: mikebakesnyc.com

This pumpkin cheesecake doughnut recipe is a delicious fall treat that’s perfect for the season. It’s a light and fluffy doughnut with a creamy filling made from cream cheese, sugar, eggs, pumpkin puree, vanilla extract, cinnamon and nutmeg.

Pumpkin Cheesecake Doughnut Recipe is a recipe for pumpkin cheesecake doughnuts, which are made with Krispy Kreme doughnuts.

Pumpkin is associated with autumn, and if you’re searching for new ways to savor everyone’s favorite autumn gourd, these incredible pumpkin cheesecake doughnuts are a must-try. These homemade pumpkin spice cheesecake doughnuts are even better than Krispy Kreme’s, and they’re a great treat to prepare on a cold autumn day.

Pumpkin brioche doughnuts are wonderfully fluffy, filled with a creamy, sweet pumpkin spice cheesecake filling, and rolled in pumpkin spice sugar – the ideal treat for anybody who loves the enticing taste of pumpkin spice!

Ingredients for Pumpkin Cheesecake Doughnuts

To create these delicious doughnuts, you’ll need a lot of pumpkin spice mix, since it’s used in both the filling and the doughnuts. To prepare the doughnuts, you’ll also need canned pumpkin, bread flour, all-purpose flour, sugar, vanilla extract, and butter.

The doughnuts will be more brioche-like and ultra-soft thanks to the milk, eggs, and an additional egg yolk.

Cream cheese, powdered sugar, cream, and pumpkin pie spice are required for the filling. The cheesecake filling will be extremely rich, creamy, and delicious thanks to the cream cheese and heavy cream.


How to Make Doughnuts with Pumpkin Cheesecake

In a large mixing bowl, whisk together the flour, sugar, yeast, salt, and pumpkin pie spice to create these gorgeous, fluffy pumpkin brioche doughnuts. In the bowl of your stand mixer, combine the eggs, pumpkin puree, vanilla extract, and milk, then sift in the flour mixture and butter. For 10 to 15 minutes, or until the dough is lovely and smooth and easily comes away from the edges of the basin, beat the mixture. Place the dough in an oiled basin, cover with a wet cloth, and let aside to rise for about an hour.

Make the pumpkin cheesecake filling while the dough is rising. Cream together the cream cheese, powdered sugar, pumpkin pie spice, vanilla extract, and salt until frothy. Mix in the cream until it’s smooth, then put it in the fridge until you’re ready to use it. Cut the dough into 14 pieces and roll each one into a ball, then set aside for another half hour or so to rest.

It’s now time to start frying! In a deep saucepan, heat some oil and cook a few doughnuts at a time for 2 minutes on each side. Repeat with the remaining doughnuts, allowing them to drain on a wire rack. Transfer the cream cheese filling to a piping bag and roll the doughnuts in the pumpkin pie spice sugar. Make a hole in the center of each doughnut and fill it with the filling. That’s all there is to it – the toughest part is resisting the urge to eat more than one!

Doughnuts with Pumpkin Brioche

Seal the doughnuts properly while shaping them so they don’t open up during cooking.

To determine when the oil has reached the optimum temperature for frying, use a candy thermometer.

When cooking the doughnuts, don’t allow the oil become too hot.

When frying the doughnuts, make sure the Dutch oven isn’t too full. They’ll need ample room to properly cook.

Use almond meal instead of flour and your chosen sweetener (such as erythritol or monk fruit) instead of sugar to make these delectable pumpkin cheesecake doughnuts low-carb. You prepare your doughnuts, be sure to use unsweetened canned pumpkin.

Is it possible to make Pumpkin Cheesecake Doughnuts ahead of time?

Absolutely! Pumpkin cheesecake doughnuts may be made up to one day ahead of time.

What Is the Best Way to Store Pumpkin Cheesecake Doughnuts?

Put your doughnuts in an airtight container and use parchment paper to divide each layer. They’ll last 3 to 5 days in the fridge. If you have leftovers, keep these pumpkin cheesecake doughnuts refrigerated since they contain cream cheese.



In a large mixing bowl, combine flour, sugar, yeast, salt, and pumpkin pie spice. Remove from the equation.


In the bowl of your stand mixer, combine the eggs, pumpkin puree, vanilla extract, milk, and butter.


Using a sifter, sift in the flour mixture. Mix on low until everything is well mixed. Increase the speed to medium and beat for 10 to 15 minutes, or until the dough easily pulls away from the bowl’s edges.


Place the dough in a basin that has been greased with oil.


Allow to rise for 1 hour or until doubled in size, covered with a wet cloth or clear film.


Make the filling while the dough is rising. Lightly whisk together cream cheese, powdered sugar, pumpkin pie spice, vanilla, and salt until well combined. Mix in the heavy cream for 2 minutes, or until completely smooth. Refrigerate until ready to use, covered.


Allow the dough to rise until it has doubled in size.


Preheat oven to 350°F. Line two baking pans with parchment paper. Using cooking spray, coat them. Divide the dough into 14 equal pieces after punching it down. Make a ball out of each component.


Place each piece on the baking pan that has been prepared. Cover with a wet cloth and let to rise for 20 to 30 minutes.


In a Dutch oven, heat 2 inches of oil to 350°F. 2 to 3 doughnuts at a time should be fried for 2 minutes on each side.


Place on a rack to cool and drain excess oil after removing with a slotted spoon. Continue with the remaining doughnuts.


In a mixing dish, combine the pumpkin spice and sugar while the doughnuts are cooling.


To coat the doughnuts, roll them in the mixture.


Fill a piping bag halfway with cream cheese filling. Make a hole in each doughnut with a fork.


Fill the doughnuts with the filling.

The fluffy doughnut recipe is a sweet, fluffy doughnut that is filled with cream cheese and pumpkin. This is one of the best recipes for any time of year.

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