How to Create the Perfect Oreo Cheesecake Doughnuts

Proper Dough Development

Allowing adequate time for the yeast to create a light, airy texture in the doughnuts.

Precise Temperature Control

Maintaining consistent oil temperature for perfectly golden doughnuts with fully cooked interiors.

Filling Technique

Creating a proper cavity and filling the doughnuts completely without overfilling or breaking the dough.

Glaze Application

Achieving an even coating of glaze that sets properly while maintaining its shine.

Baking Tips

Use a candy thermometer to ensure your frying oil stays at the proper temperature. Oil that's too cool will make greasy doughnuts, while oil that's too hot will burn the outside before cooking the inside.

For the best rise, make sure your yeast is fresh and your milk is at the proper temperature (110°F) - too hot will kill the yeast, too cool won't activate it properly.

If the dough is too sticky when kneading, add flour 1 tablespoon at a time. If it's too dry, add milk 1 teaspoon at a time.

The cheesecake filling can be made a day ahead and stored in the refrigerator for convenience.

For a more intense Oreo flavor, add 1-2 tablespoons of the Oreo cookie crumb mixture to your doughnut dough.

Let the doughnuts cool completely before filling to prevent the cheesecake mixture from melting.

For a cleaner fill, use a bismark piping tip or a long piping nozzle specifically designed for filling doughnuts.

Any leftover doughnuts should be stored in the refrigerator due to the cream cheese filling and consumed within 2 days for best quality.

Oreo Cheesecake Doughnuts

Name: Oreo Cheesecake Doughnuts
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 12 doughnuts
Cuisine: American, Fusion
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 teaspoons (1 packet) active dry yeast; 1/2 teaspoon salt; 1 cup whole milk, warmed to 110°F; 2 large eggs, room temperature; 4 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; Vegetable oil for frying (about 2 quarts); 8 oz cream cheese, softened; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 cup heavy cream; 12 Oreo cookies, finely crushed (reserve 3 tablespoons for topping); 2 cups powdered sugar; 1/4 cup milk; 1/2 teaspoon vanilla extract; Pinch of salt

These indulgent Oreo Cheesecake Doughnuts combine the beloved flavors of creamy cheesecake and chocolate sandwich cookies in a perfectly fried doughnut form. A fluffy yeast doughnut is filled with rich Oreo cheesecake filling and topped with a smooth vanilla glaze and crushed Oreo cookies for an irresistible dessert that satisfies both doughnut lovers and cheesecake enthusiasts alike.

Prep Time

2H30 Minutes

Cook Time

15 Minutes

Total Time

2H45 Minutes

Chef

JUE

Ingredients

Custard Cream

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 packet) active dry yeast

1/2 teaspoon salt

1 cup whole milk, warmed to 110°F

2 large eggs, room temperature

4 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Vegetable oil for frying (about 2 quarts)

8 oz cream cheese, softened

1/3 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup heavy cream

12 Oreo cookies, finely crushed (reserve 3 tablespoons for topping)

2 cups powdered sugar

1/4 cup milk

1/2 teaspoon vanilla extract

Pinch of salt

Instructions

In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt.

Add the warm milk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until well combined.

Gradually add the remaining flour, 1/2 cup at a time, until the dough comes together and is slightly tacky but not sticky.

Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm area until doubled in size, about 1 to 1.5 hours.

While the dough is rising, prepare the Oreo cheesecake filling. In a medium bowl, beat the softened cream cheese until smooth.

Add sugar and vanilla extract to the cream cheese and beat until well combined.

Fold in the heavy cream and mix until smooth. Then fold in the crushed Oreo cookies (remembering to reserve some for topping).

Transfer the filling to a piping bag fitted with a round tip and refrigerate until ready to use.

Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface.

Roll the dough to about 1/2-inch thickness. Using a 3-inch round cutter, cut out circles of dough.

Place the dough circles on parchment-lined baking sheets, cover lightly with a clean kitchen towel, and let rise for 30 minutes.

Heat oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).

Carefully lower 2-3 doughnuts into the hot oil at a time. Fry for about 1-2 minutes per side until golden brown.

Remove doughnuts with a slotted spoon and place on paper towels to drain excess oil.

Allow doughnuts to cool completely before filling and glazing.

For the glaze, whisk together powdered sugar, milk, vanilla extract, and salt until smooth.

Using a small paring knife, create a hole on the side of each doughnut. Insert the piping tip and fill each doughnut with the Oreo cheesecake filling.

Dip the top of each filled doughnut into the vanilla glaze, allowing excess to drip off.

Immediately sprinkle with the reserved crushed Oreo cookies before the glaze sets.

Let the glaze set for about 10 minutes before serving.

Oreo Cheesecake Doughnuts

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create the Perfect Oreo Cheesecake Doughnuts

Oreo Cheesecake Doughnuts

Ingredients

Instructions