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This recipe brings together the cozy flavors of cinnamon and cheesecake in the form of tender donuts with a creamy surprise inside. They are perfect for coffee breaks, dessert tables, or as a sweet gift to share with loved ones. The contrast between the crispy cinnamon coating and velvety cheesecake filling makes them unforgettable, and with a little prep they can be made ahead and frozen for convenience.
I first made these donuts for a small gathering with friends, and the moment they bit into the warm creamy center, I knew they would become a signature treat in my kitchen.
Ingredients
- Cream cheese full fat: brings the creamy cheesecake core and rich flavor
- Butter softened: adds fluffiness and buttery depth choose a good quality unsalted butter
- Sugar: provides sweetness and caramel notes fine white sugar works best
- Eggs: bind the batter and add structure at room temperature for best mixing
- Vanilla extract: brings warmth and elegance use real extract if possible
- Flour type 405: keeps the donuts light and soft
- Baking powder: ensures lift and a tender crumb
- Salt: balances the sweetness so it never becomes cloying
- Cinnamon freshly ground: creates the signature aroma in the coating
- Cheesecake filling: cream cheese sugar and vanilla make a velvety center
Step by Step Instructions
- Freeze the filling:
- Beat cream cheese sugar and vanilla until smooth. Drop small spoonfuls onto parchment and freeze for at least one hour so they firm up. This step prevents leakage during baking.
- Make the dough:
- Cream together butter and cream cheese until smooth and fluffy. Mix in sugar eggs and vanilla until fully combined. Sift flour with baking powder and salt then fold gently into the wet mix until a soft dough forms.
- Shape the donuts:
- Divide dough into even portions flatten slightly and place a frozen cheesecake ball in the center. Seal carefully around the filling and if you like cut out a neat hole in the middle for a classic donut shape.
- Coat with cinnamon sugar:
- Mix sugar and cinnamon in a shallow bowl then roll each raw donut to cover evenly. This step gives the churro like crust once baked.
- Bake:
- Arrange donuts on a lined baking sheet and bake in a preheated oven at 180 Celsius for 12 to 15 minutes until puffed and golden. The kitchen will smell amazing.
- Cool:
- Rest donuts on a rack for at least ten minutes. The filling sets slightly as it cools and prevents burns when biting in.
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My favorite part is the coating with freshly ground cinnamon which fills the kitchen with a nostalgic scent. It reminds me of fairgrounds and family outings when warm churros were always a treat.
Storage Tips
Keep donuts in an airtight box in the fridge for three to four days. For longer storage freeze once cooled and thaw at room temperature or gently rewarm in the oven to refresh the texture.
Ingredient Substitutions
You can use spelt flour instead of wheat though you may need a touch more liquid. Vegetarian cream cheese works fine. For playful variations swap the filling with jam chocolate spread or nut butter.
Serving Suggestions
Serve warm with coffee tea or hot cocoa. For a dessert option dust with extra cinnamon sugar or drizzle with a fruit sauce. They also pair nicely with vanilla ice cream or a spoonful of whipped cream.
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Cultural and Historical Context
This recipe borrows inspiration from Spanish churros with their crispy cinnamon sugar coating and blends it with American cheesecake tradition. Instead of deep frying like churros these donuts are baked making them easier and less messy while still keeping the festive flavor.
Frequently Asked Questions About Recipes
- → Can I change the filling?
Yes, you can add fruit jam, chocolate spread, or nut butter for a different flavor twist.
- → How long do they stay fresh?
Stored airtight in the fridge, they remain fresh for 3–4 days without losing flavor.
- → Can I freeze them?
Yes, once cooled, freeze them for up to 2 months. Thaw at room temperature or reheat briefly in the oven.
- → Why do they turn out too soft?
This usually happens if the filling wasn’t frozen long enough or wasn’t sealed properly in the dough.
- → Can I fry instead of bake?
Yes, you can deep-fry them in hot oil for a more traditional texture, but baking is easier and lighter.
- → Can the dough be made ahead?
Yes, you can prepare the dough a day in advance and keep it covered in the fridge until baking.