Description
Soft, baked donuts filled with creamy cheesecake and topped with a sweet peanut butter drizzle—perfect for breakfast, brunch, or dessert.
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon (optional)
- 0.5 cup milk (whole or 2%)
- 2 large eggs (room temperature)
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 0.25 cup peanut butter (smooth or creamy)
- 8 oz cream cheese, softened
- 0.25 cup powdered sugar
- 0.5 teaspoon vanilla extract
- 0.25 cup heavy cream
- 0.25 cup peanut butter (for drizzle)
- 2 tablespoons powdered sugar (for drizzle)
- 1 tablespoon milk (adjust for desired consistency)
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cavity donut pan.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
- Combine wet and dry ingredients gently, then fold in peanut butter until just swirled.
- Fill donut cavities about three-quarters full and bake for 10–12 minutes, or until golden and a toothpick comes out clean. Cool completely.
- In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Add heavy cream and beat until thick.
- Fill cooled donuts with cheesecake filling using a piping bag or small tip.
- Warm peanut butter for drizzle, then stir in powdered sugar and milk until smooth. Drizzle over donuts.
- Let the glaze set before serving.
Notes
- Swap peanut butter for almond or cashew butter for a flavor twist.
- Add nutmeg or omit cinnamon for variation.
- Drizzle with melted chocolate instead of peanut butter for a richer finish.
- Store in the fridge for up to 2 days; bring to room temperature before serving.
Nutrition
- Serving Size: 1 donut
- Calories: 285
- Sugar: 17g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
