Pumpkin Spice Cheesecake Doughnuts

These extraordinary doughnuts represent the pinnacle of autumn baking artistry. Combining the warm, nostalgic flavors of pumpkin spice with the sophisticated richness of cheesecake filling, each doughnut is a masterpiece of texture and taste. The exterior boasts that perfect tender crumb that comes from properly balanced wet and dry ingredients, while the surprise cheesecake center adds an element of luxury that elevates these treats from simple breakfast pastries to dessert-worthy confections.

What sets these doughnuts apart is their thoughtful construction. Unlike traditional yeast doughnuts that require hours of rising and precise temperature control for frying, these baked beauties come together in under an hour and deliver consistent results every time. The baking process allows the pumpkin spice flavors to develop fully while creating that coveted slightly crispy exterior that gives way to pillowy softness within.

The Art of Seasonal Flavor Building

Creating the perfect pumpkin spice blend is both science and art. The traditional combination of cinnamon, nutmeg, ginger, and cloves works because each spice contributes unique aromatic compounds that complement pumpkin’s earthy sweetness. Cinnamon provides warmth and familiarity, nutmeg adds complexity and slight sweetness, ginger contributes bright heat that awakens the palate, while cloves deliver depth and subtle floral notes.

The cheesecake component requires equally careful consideration. The balance between cream cheese richness, sweetness, and acidity determines whether the filling enhances or overwhelms the delicate pumpkin base. Temperature control during preparation ensures the filling maintains its creamy consistency without becoming grainy or separated.

Ingredients

For the Doughnuts:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 3/4 cup pumpkin puree
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese, softened to room temperature
• 1/4 cup powdered sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and generously grease two standard doughnut pans with butter or cooking spray, ensuring all crevices are well-coated.
2. Prepare the cheesecake filling by beating the softened cream cheese with an electric mixer until completely smooth and fluffy, about 2-3 minutes. Gradually add powdered sugar, egg yolk, vanilla extract, and salt, beating until perfectly combined with no lumps. Transfer to a piping bag or zip-lock bag with corner snipped off. Set aside.
3. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed.
4. In a separate medium bowl, whisk together pumpkin puree, melted butter, eggs, milk, and vanilla extract until smooth and well combined.
5. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix – the batter should be slightly lumpy but no dry flour should remain visible.
6. Fill each doughnut cavity about 1/3 full with pumpkin batter, creating an even layer across the bottom.
7. Pipe a ring of cheesecake filling around the center of each doughnut, staying about 1/2 inch from the edges to prevent spillover during baking.
8. Top with remaining pumpkin batter, filling each cavity about 3/4 full. The batter should just cover the cheesecake filling.
9. Bake for 18-22 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the doughnut part (not the filling) comes out with just a few moist crumbs.
10. Allow doughnuts to cool in the pans for 5 minutes before carefully turning them out onto a wire rack.
11. While still slightly warm, brush each doughnut with melted butter and immediately roll in the cinnamon sugar mixture, ensuring complete coverage.
12. Serve warm or at room temperature within 2 days for best texture and flavor.

Pumpkin Spice Cheesecake Doughnuts

Indulge in the ultimate autumn treat with these Pumpkin Spice Cheesecake Doughnuts. Featuring a tender, spiced pumpkin cake base filled with creamy cheesecake and coated in cinnamon sugar, these baked doughnuts capture the essence of fall in every delicious bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 doughnuts

Course: Breakfast, Dessert

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 3/4 cup pumpkin puree
• 1/4 cup unsalted butter melted
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 8 oz cream cheese softened to room temperature
• 1/4 cup powdered sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract for filling
• pinch of salt for filling
• 1/2 cup granulated sugar for coating
• 1 tablespoon ground cinnamon for coating
• 1/4 cup unsalted butter melted for coating

Equipment

• Two standard doughnut pans
• Electric mixer
• Large mixing bowl
• Medium mixing bowl
• Piping bag or zip-lock bag
• Wire cooling rack
• Pastry brush

Method

 

1. Preheat oven to 375°F (190°C) and generously grease two standard doughnut pans with butter or cooking spray.
2. Prepare cheesecake filling by beating softened cream cheese until smooth and fluffy, 2-3 minutes. Add powdered sugar, egg yolk, vanilla, and salt, beating until combined. Transfer to piping bag.
3. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
4. In a separate bowl, whisk together pumpkin puree, melted butter, eggs, milk, and vanilla until smooth.
5. Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
6. Fill each doughnut cavity 1/3 full with pumpkin batter, creating an even bottom layer.
7. Pipe a ring of cheesecake filling around the center of each doughnut, staying 1/2 inch from edges.
8. Top with remaining pumpkin batter, filling each cavity 3/4 full to just cover the cheesecake filling.
9. Bake for 18-22 minutes until tops spring back when touched and toothpick comes out with few moist crumbs.
10. Cool in pans for 5 minutes, then turn out onto wire rack.
11. While warm, brush with melted butter and roll in cinnamon sugar mixture. Serve warm or at room temperature.

Notes

Ensure cream cheese is fully softened for smooth filling. Don’t overfill doughnut cavities to prevent overflow. Best enjoyed within 2 days of baking. Store covered at room temperature.

Mastering the Technique: Professional Tips

The key to perfect filled doughnuts lies in understanding how the different components behave during baking. The bottom layer of batter acts as a foundation, preventing the filling from sinking or leaking out. The cheesecake filling should be at room temperature for easy piping but not so warm that it becomes runny.

Proper pan preparation cannot be overstated – these doughnuts need to release cleanly to maintain their beautiful shape. Use a pastry brush to ensure butter or cooking spray reaches every curve and crevice of the molds.

Temperature monitoring ensures optimal results. If your oven runs hot, reduce the temperature by 25°F and extend baking time slightly. The doughnuts should feel springy to the touch and pull slightly away from the pan edges when done.

The Science of Textural Harmony

What makes these doughnuts extraordinary is the interplay between textures and temperatures. The cake-like exterior provides structure and absorbs the cinnamon sugar coating, creating delightful textural contrast. The creamy filling offers cool relief against the warm spices, while its slight tanginess balances the sweetness of both the doughnut and coating.

The pumpkin puree serves multiple functions beyond flavor. Its moisture content keeps the doughnuts tender, its natural sugars contribute to browning, and its fiber content provides substance without heaviness. The spices don’t just add flavor – their essential oils contribute to the overall sensory experience, triggering memories and emotions associated with autumn comfort.

Creative Variations and Seasonal Adaptations

Once you’ve mastered the basic technique, countless variations become possible. Substitute maple syrup for some of the sugar in the cheesecake filling for deeper fall flavor. Add mini chocolate chips to the batter for indulgent surprise. A brown butter glaze instead of cinnamon sugar coating creates sophisticated complexity.

For special occasions, consider a cream cheese glaze made by thinning the cheesecake filling with a little milk and powdered sugar. Chopped toasted pecans or a drizzle of caramel sauce can transform these from everyday treats to celebration-worthy desserts.

Storage and Serving Excellence

These doughnuts are best enjoyed within 24-48 hours of baking when the exterior maintains its slight crispness while the interior stays moist and tender. Store in an airtight container at room temperature, placing parchment paper between layers to prevent sticking.

For longer storage, wrap individual doughnuts in plastic wrap and freeze for up to three months. Thaw at room temperature and refresh in a 300°F oven for 3-4 minutes to restore texture.

The beauty of these Pumpkin Spice Cheesecake Doughnuts lies not just in their exceptional taste, but in their ability to transform an ordinary morning into something special, to mark the changing seasons with intention and joy, and to create moments of pure comfort that linger long after the last crumb has been savored.