Double Chocolate Cheesecake Donuts
These Double Chocolate Cheesecake Donuts are rich, fluffy, and packed with creamy cheesecake centers and a luscious chocolate glaze. Perfect for any chocolate lover!
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
Chocolate Glaze and Topping
- 1/2 cup chocolate chips melted
- 1/4 cup chocolate sprinkles for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease your donut pan lightly with oil or non-stick spray.
- In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the whole milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended.
- Slowly pour the wet ingredients into the dry ingredients, folding gently with a spatula. Stir just until combined.
- Using an electric mixer, beat the softened cream cheese until smooth. Gradually add the powdered sugar and cocoa powder, mixing until creamy.
- Fill each donut cavity about halfway with the chocolate donut batter. Spoon a dollop of cheesecake filling into the center. Cover with more donut batter, filling each cavity nearly to the top.
- Bake for 15-18 minutes, or until a toothpick inserted into the donut (avoiding the cheesecake center) comes out clean. Let cool in pan for 5 minutes, then transfer to a cooling rack.
- Drizzle the melted chocolate chips over the cooled donuts. Immediately sprinkle with chocolate sprinkles for extra crunch and visual appeal.
- Serve fresh and enjoy! Store leftovers as instructed for best freshness.
Equipment
- Donut pan
- Mixing Bowls
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- Cooling Rack
- Microwave-safe bowl or double boiler
Notes
- Avoid overmixing the batter to keep donuts light and fluffy.
- Make sure the cheesecake filling is thick and chilled to prevent leaking.
- Grease the donut pan well to ensure easy release of donuts after baking.
- Store donuts in an airtight container at room temperature up to 2 days or refrigerate up to 5 days.
- Freeze unglazed donuts individually wrapped for up to 3 months; add glaze after thawing.