My body is 10 percent cake, 10 percent cookies, 20 percent coffee, and 60 percent doughnuts. After making (and eating many of) these pumpkin cheesecake doughnuts, I’m pretty sure my doughnut percentage has jumped to 75. If offered a doughnut, you bet I’m going to accept it and happily eat it.

Over the summer, I shared these peach cream filled doughnuts. Using the same brioche-like dough I made these autumn/holiday/winter version. The fried doughnuts are coated in graham cracker sugar and filled with a rich and creamy pumpkin cheesecake mixture. Forget the pumpkin pie this Thanksgiving. Let’s eat pumpkin cheesecake doughnuts instead!

Holidays are the best time to make homemade doughnuts. You’ll have people to share with. It’s dangerous to have these at home… alone. It’s far too tempting to keep going back to the kitchen for seconds and thirds. And it’s even harder to deny yourself another doughnut because these pumpkin cheesecake doughnuts need to consumed the day they are fried and filled. Over time the doughnuts lose their luster. As the filling sits, it will make the inside of the doughnut soft and soggy. And because the filling is made with uncooked cream cheese, sour cream, and cream (all things that need to refrigerated!), it’s best to eat them ASAP.

We can all agree that fried foods are delicious- French fries, churros, fried chicken, fish and chips, corn dogs, samosas, mozzarella sticks, tempura, tonkatsu, tater tots, I can go and on. On my list of favorite fried foods, these pumpkin cheesecake doughnuts rank high.

The graham cracker sugar-coating is slightly sweet (not overpowering like standard sugar-coated doughnuts), the doughnut itself is soft and fluffy, and the filling is flavorful and creamy. It’s a treat that I enjoy and eat very slowly. I try to savor each little bite because I know I’ll have to pay for it afterwards with a tough workout.

To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.

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