Cheesecake Stuffed Baked Doughnuts -

Cheesecake Stuffed Baked Doughnuts

These oven-baked doughnuts are soft, pillowy rounds filled with a rich cheesecake center, coated in cinnamon sugar, and finished with a drizzle of raspberry jam. They’re made from a yeasted dough that bakes up golden and airy, with a creamy vanilla filling that melts in your mouth.

Print Recipe

Prep Time 25

Cook Time 10

Rising & Assembling Time 1 40

Total Time 2 15

Servings 8

Ingredients

For the dough:

½ cup warm water
1 teaspoon finely grated lemon zest
½ teaspoon vanilla extract
2¼ teaspoons 1 packet instant yeast
4 large egg yolks
⅓ cup granulated sugar
2½ cups all-purpose flour plus extra for dusting
¼ teaspoon fine salt
4 tablespoons unsalted butter softened
¼ cup heavy cream

For the cheesecake filling:

8 ounces cream cheese softened
¼ cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract

For the topping:

¾ cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter melted
Raspberry jam for topping

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine warm water, lemon zest, vanilla, yeast, egg yolks, and sugar. Mix briefly.
Add flour and salt. Mix on low until combined, then add butter and cream. Mix on medium speed for 6–8 minutes until a smooth, sticky dough forms.
Transfer dough to a lightly greased bowl, cover, and let rise for about 1 to 1½ hours until doubled in size.
Once risen, turn dough onto a floured surface. Roll out to ½-inch thick and cut into rounds using a cookie or biscuit cutter.
Place on a parchment-lined baking sheet, spaced apart. Cover and let rise again for 30 minutes until puffy.
Preheat oven to 350°F. Bake for 10–12 minutes until golden and baked through.
While warm, dip each doughnut in melted butter and roll in cinnamon sugar.
For the filling, beat cream cheese, cream, powdered sugar, and vanilla until smooth. Transfer to a piping bag with a filling tip.
Insert the tip into the side of each cooled doughnut and pipe in the cheesecake filling until the doughnut feels full.
Optionally top each doughnut with a small dollop of filling and a drizzle of raspberry jam before serving.

Notes

Let the dough rise in a warm, draft-free space. Cover with a clean towel or plastic wrap.
If you don’t have a piping tip, use a skewer or knife to create a hole, then use a zip-top bag to pipe in filling.
Use good-quality raspberry jam, or try strawberry or blueberry for variation.
Doughnuts taste best the same day but can be stored in the fridge up to 2 days.
To serve chilled, let them sit at room temp for 10–15 minutes or warm for a few seconds in the microwave.