Name: Peanut Butter Cheesecake Donut
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: For the Donuts: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon cinnamon (optional); 1/2 cup milk; 2 large eggs; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1/4 cup peanut butter (smooth or creamy); 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/4 cup heavy cream; 1/4 cup peanut butter; 2 tablespoons powdered sugar; 1 tablespoon milk (or as needed for consistency)

Description

These Peanut Butter Cheesecake Donuts are the perfect combination of rich, creamy cheesecake filling and a warm, fluffy donut, all drizzled with a peanut butter topping. The creamy cheesecake and nutty peanut butter filling makes each bite a deliciously indulgent experience. Perfect for breakfast or dessert, these donuts are sure to impress anyone with a sweet tooth!

Ingredients

Scale

For the Donuts:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 cup peanut butter (smooth or creamy)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
For the Peanut Butter Drizzle:
- 1/4 cup peanut butter
- 2 tablespoons powdered sugar
- 1 tablespoon milk (or as needed for consistency)

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Instructions

For the Donuts:
1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
3. Add wet ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Incorporate peanut butter: Gently fold in the peanut butter until the batter is well mixed.
5. Fill the donut pan: Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.
6. Bake the donuts: Bake for 10-12 minutes, or until a toothpick comes out clean and the donuts are golden brown. Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For the Cheesecake Filling:
1. Prepare the filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Slowly add the heavy cream and beat until the mixture becomes thick and creamy.
2. Fill the donuts: Once the donuts are completely cooled, use a piping bag or a small spoon to carefully fill each donut with the cheesecake filling. Cut a small hole in the side of the donut to insert the filling.
For the Peanut Butter Drizzle:
1. Make the drizzle: In a small microwave-safe bowl, heat the peanut butter in the microwave for 20-30 seconds until it’s soft and easy to stir. Whisk in the powdered sugar and milk, adding more milk if needed until you achieve a smooth, drizzleable consistency.
2. Drizzle over donuts: Drizzle the peanut butter mixture over the filled donuts and let it set for a few minutes before serving.

Notes

If you prefer a lighter version, you can use a reduced-fat cream cheese or a non-dairy alternative for the cheesecake filling.
These donuts are best enjoyed fresh, but you can store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave for a few seconds to soften the peanut butter drizzle.
For extra crunch, sprinkle chopped peanuts on top of the drizzle!

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg