Gingerbread Donuts with Eggnog Cheesecake Filling
These Gingerbread Donuts with Eggnog Cheesecake Filling are soft, fluffy, and pillowy on the inside with a perfectly golden, slightly chewy exterior. Each donut is fried to crisp, caramelized perfection, rolled in sugar, and filled with a smooth, tangy, and beautifully spiced eggnog cheesecake filling that pairs flawlessly with the warm gingerbread flavor. Serve warm with a hot cup of coffee for the coziest holiday breakfast or dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk: Warmed to activate the yeast and create a soft, pillowy donut dough.
Granulated Sugar: Sweetens the dough and coats the donuts for a classic sugar finish.
Active Dry Yeast: Helps the donuts rise tall, fluffy, and tender.
Greek Yogurt or Sour Cream: Adds moisture and richness for a soft interior.
Molasses: Provides deep, warm gingerbread flavor and rich color.
Salted Butter: Adds richness to the dough and creaminess to the filling.
Eggs: Give the dough structure and help create a light, tender crumb.
Vanilla Bean Paste or Extract: Enhances all the warm flavors in both the dough and filling.
Bread Flour: Creates a strong, elastic dough ideal for fluffy fried donuts.
Salt: Balances sweetness and enhances the warm spices.
Cinnamon: Key spice for warm gingerbread and eggnog flavor.
Ground Ginger: Adds classic gingerbread heat and depth.
Ground Nutmeg: Essential for cozy gingerbread and eggnog notes.
Ground Cloves: Adds bold, fragrant spice to both donuts and filling.
Olive or Avocado Oil: Clean, high–smoke point oil perfect for frying donuts.
Cream Cheese: Forms the silky, tangy base of the eggnog cheesecake filling.
Powdered Sugar: Sweetens and thickens the creamy filling.
Eggnog: Infuses the cheesecake filling with festive holiday flavor.
Why You’ll Love Gingerbread Donuts with Eggnog Cheesecake Filling:
Perfect Holiday Flavor Combo: Warm, spiced gingerbread and creamy eggnog cheesecake come together for the ultimate festive treat.
Soft and Pillowy Texture: These donuts fry up airy and fluffy inside with a perfectly golden, lightly chewy exterior.
Dreamy Cheesecake Filling: The eggnog cheesecake is smooth, tangy, and delicately spiced—perfectly balancing the rich gingerbread dough.
Coated in Sparkling Sugar: Rolling the donuts in sugar adds the classic bakery-style crunch and extra sweetness.
Surprisingly Simple to Make: No complicated shaping—just fried dough, rolled in sugar, and filled.
A Standout Holiday Dessert: Impressive enough for parties, brunch, or gifting, yet cozy enough for a slow December morning.
Customizable Spice Level: Add extra cinnamon, nutmeg, or ginger to make the gingerbread flavor stronger if you prefer.
Serve-With Options: Enjoy with coffee, hot cocoa, mulled cider, or even a scoop of vanilla ice cream for dessert.
Make-Ahead Friendly: The filling can be prepped ahead and chilled, making assembly easy the next day.
Better Than Bakery: Soft, warm, fresh-from-the-oil donuts are always more flavorful and tender than anything store-bought.
Tips for Making Gingerbread Donuts with Eggnog Cheesecake Filling:
Use Properly Warm Milk: Make sure the milk is warmed to about 110°F so the yeast activates without being killed.
Fully Activate the Yeast: Let the yeast mixture become foamy before mixing the dough to ensure a good rise.
Don’t Add Too Much Flour: The dough should be soft and slightly sticky—too much flour will make the donuts dense.
Allow Enough Rising Time: Let the dough rise until doubled in size for the fluffiest donuts.
Roll Even Thickness: Roll the dough to an even thickness so the donuts fry consistently.
Cut Cleanly: Use a sharp cutter or a round glass to cut donuts cleanly and maintain their shape.
Rest Before Frying: Let the shaped donuts proof again so they puff up beautifully when fried.
Maintain Oil Temp: Keep the oil between 350°F–365°F; too cool = greasy donuts, too hot = burnt outsides and raw centers.
Fry in Small Batches: Avoid overcrowding the pot so the oil temperature stays stable.
Flip Once: Flip each donut only once during frying for an even, golden crust.
Drain Well: Place fried donuts on a wire rack over paper towels so they stay crisp on the outside.
Roll in Sugar While Warm: The sugar coating sticks best when the donuts are still warm.
Chill the Filling: The eggnog cheesecake filling should be cold and thick for clean piping.
Fill from the Top: Insert the tip into the top center of the donut and pipe until you feel the it slightly expand. You can also fill from the side seam if you’d like!
Don’t Overfill: Overfilling can cause splitting—aim for a generous but stable center.
Serve Immediately: These are best enjoyed warm with the filling still cool and creamy.
Make-Ahead Tip: Prepare the filling up to 24 hours ahead and refrigerate.
Freeze Leftover Donuts (Unfilled): Freeze the fried donuts without sugar or filling, then thaw and coat when ready to serve.
How to Store Gingerbread Donuts with Eggnog Cheesecake Filling:
Room Temperature (Best for Same-Day): Store unfrosted, unfilled donuts in an airtight container for up to 1 day. They will stay soft but are always best enjoyed fresh.
Refrigerator (With Filling): Once filled with the eggnog cheesecake filling, store donuts in an airtight container in the fridge for up to 3 days. The filling contains dairy, so refrigeration is essential.
Reheat Before Serving: Warm unfilled donuts in the microwave for 8–10 seconds or in a 300°F oven for 5–7 minutes to restore softness. Do not reheat filled donuts—this will melt the cheesecake filling.
Freeze (Unfilled Only): Freeze fried, unfilled donuts in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, warm lightly, roll in sugar, and fill before serving.
Filling Storage: Store any leftover eggnog cheesecake filling in the refrigerator in an airtight container for up to 4 days. Stir well before using.
FAQs:
Q: Can I make gingerbread donuts ahead of time?
A: Yes. You have two make-ahead options.
Option 1: Prepare the dough, let it rise in the refrigerator overnight, then roll, cut, proof, and fry the next day. Follow the same timing in the instructions below for proofing and frying.
Option 2: Roll and cut the donuts the same day, place them on parchment-lined trays, cover tightly, and refrigerate overnight. The next day, let them come to room temperature and finish proofing for 30-45 minutes before frying and filling.
Q: Do I have to use eggnog in the cheesecake filling?
A: No. You can replace the eggnog with heavy cream or whole milk for a classic cheesecake filling with similar texture and richness.
Q: Can I bake these instead of frying them?
A: They won’t have the same texture, but you can bake them at 350°F for 10–12 minutes. They will be more cake-like and less chewy compared to fried donuts.
Q: How do I know when the donuts are done frying?
A: They should be golden brown on both sides and feel light when lifted from the oil. Each donut typically needs 1–2 minutes per side, depending on size and oil temperature.
Q: How do I prevent the donuts from absorbing too much oil?
A: Maintain the oil temperature between 350–365°F. If the oil is too cool, the donuts will soak up excess oil before turning golden.
Q: Can I freeze the donuts?
A: Yes, freeze unfilled donuts for up to 2 months. Thaw, warm lightly, roll in sugar, then fill with the cheesecake mixture before serving.
Q: How much filling should I pipe into each donut?
A: Fill until you feel slight resistance—usually 1–2 tablespoons per donut. Overfilling can cause leaks.
Love these? Check out my other donut recipes:
Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze
Apple Fritter Donuts with Brown Butter Maple Vanilla Bean Glaze
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these gingerbread donuts with eggnog cheesecake filling. Happy baking!
