Description
These Peanut Butter Cheesecake Donuts are soft, fluffy, and filled with a rich, tangy peanut butter cheesecake center, then topped with a sweet glaze. Perfect for brunch, dessert, or a bakery-style treat at home—baked or fried!
Ingredients
- For the donuts:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- 2 large eggs
- ¾ cup milk
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- For the peanut butter cheesecake filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup creamy peanut butter (no-stir preferred)
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
- For the glaze or topping:
- ¾ cup powdered sugar
- 2–3 tbsp milk
- 2 tbsp peanut butter, melted
- Optional: chopped peanuts, mini chocolate chips, graham cracker crumbs
Instructions
-
Preheat oven to 350°F (if baking), or heat oil to 350°F in a deep pan (if frying). Grease donut pan if baking.
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Mix dry ingredients in one bowl: flour, baking powder, baking soda, salt, and sugar.
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In another bowl, whisk eggs, milk, melted butter, and vanilla. Pour wet into dry and mix just until combined.
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Spoon or pipe batter into donut pan (or carefully drop spoonfuls into oil if frying).
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Bake for 10–12 minutes or fry until golden and puffed. Let donuts cool completely.
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For the filling, beat cream cheese, peanut butter, powdered sugar, vanilla, and cream until fluffy and smooth.
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Use a piping bag fitted with a round or Bismarck tip to fill each donut from the side or bottom.
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For glaze, whisk powdered sugar, milk, and melted peanut butter until smooth. Drizzle or dip donuts.
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Garnish with crushed peanuts, chocolate chips, or cookie crumbs if desired. Let set before serving.
Notes
- Use no-stir peanut butter for a more stable filling.
- Chill the filling before piping if it’s too soft.
- For fried donuts, use a candy thermometer to maintain oil temperature for best texture.