Home · Recipes · Donuts, Pancakes, & Waffles Pumpkin Cheesecake Doughnuts Author: Maryanne CabreraPublished: Nov 15, 2017Updated: Oct 5, 2023 View Recipe7 ReviewsThis post may contain affiliate links. Read our disclosure policy. Pumpkin cheesecake doughnuts are fried pieces of brioche dough filled with pumpkin cheesecake and coated in ground graham cracker sugar. I shared these peach cream filled doughnuts over the summer. Here is an autumn version that rivals the summer edition. Forget the pumpkin pie this Thanksgiving. Let’s eat pumpkin cheesecake doughnuts instead! Pumpkin Cheesecake Doughnuts 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. Tips for Frying Dough The majority of donuts shops fry their goods in vegetable shortening (or sometimes called “donut fry shortening” in the food industry). Since shortening in solid at room temperature, the fried donuts will look and feel less greasy compared to oil fried donuts. Frying 101Donut Making Tips Use a candy thermometer or deep fry thermometer to monitor frying oil temperature. The temperature will fluctuate as you add raw dough to the pot. Use a heavy bottomed sauce pot such as a cast iron or Dutch oven pot. These are better at retaining heat. The more constant your oil temperature, the more even the doughnuts will cook. Have the proper tools ready: kitchen timer, heat resistant slotted spoon, paper-towel lined baking sheet Graham Cracker Sugar Coating 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. Cool the freshly fried donuts for a minute or two. Then, immediately coat in the graham cracker sugar mixture. Pumpkin Cheesecake Filling The filling is a simple mixture of cream cheese, sugar, pumpkin puree, and spices. Filling may be mixed together ahead of time. Keep in an airtight container. Store in the fridge until ready to use. Pro TipMake Donuts Over Several DaysThese filled donuts require several components. To make the work load easier (and more fun), I suggest breaking down the steps over a couple days. DAY 1: Make the cheesecake filling. Prep the graham cracker sugar mixture. DAY 2: Mix together the doughnut dough. The dough needs 6-12 hours of resting time in the fridge. DAY 3: It’s cooking and assembly day! How to Serve, Storage, and Leftovers These 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. Pumpkin Cheesecake Doughnuts Brioche doughnuts filled with pumpkin cheesecake and coated in ground graham cracker sugarYield: 10 four-inch doughnuts Prep Time: 35 minutes minutesCook Time: 15 minutes minutesInactive Time: 9 hours hoursTotal Time: 9 hours hours 50 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsDough:2 ½ teaspoons active dry yeast⅔ cup whole milk, warmed to 110° F¼ cup granulated sugar3 large eggs, room temperature3 ½ cups all-purpose flour1 ½ teaspoon fine sea salt8 Tablespoons unsalted butter, softened, sliced into tablespoons3 cups vegetable shortening, or vegetable oil for frying*Pumpkin Cheesecake Filling:8 oz brick-style cream cheese, cold8 Tablespoons granulated sugar1 Tablespoon sour cream3 Tablespoons canned pumpkin puree1 teaspoon ground cinnamon¼ teaspoon ground nutmeg⅛ teaspoon fine sea salt2 Tablespoons heavy cream, or milkGraham Cracker Sugar Coating:¼ cup ground graham crackers5 Tablespoons granulated sugarpinch of fine sea salt Instructions Dough:In the bowl of a stand mixer, dissolve yeast and 1 teaspoon of sugar in warm milk. Let sit for 5-8 minutes until mixture is foamy. Whisk in remaining sugar and eggs.Attach dough hook to stand mixer. Add half of flour mixture and salt. Mix on low speed until dough begins to come together. Add remaining flour and continue to mix until dough is shaggy. Slowly add butter, one tablespoon at a time, and increase speed to medium. Knead for 3 minutes until mixture forms a smooth dough. Dough will be sticky, but should easily scrape from the sides of the bowl.Transfer dough to a lightly greased large bowl. Cover with plastic wrap and allow to chill in the fridge overnight (8-12 hours). On a floured surface, roll cold dough to about ½-inch thick. Using a 4-inch round cutter, punch out doughnuts. Loosely cover rounds with plastic wrap. Let rest at room temperature for 45-60 minutes until doughnuts are puffy.Meanwhile, add vegetable shortening to a large heavy bottomed saucepot (Dutch ovens and cast irons pans work best*). Set over medium heat until oil reaches 350°F. Carefully place 2 to 3 doughnut rounds into hot oil. Do not overcrowd the pot. Cook for 90 seconds to 2 minutes on each side, until golden brown. Use a slotted spoon to transfer cooked doughnuts onto a paper-towel lined baking sheet. NOTE: Oil temperature will change as you add raw doughnuts. Monitor oil temperature using a candy thermometer to make sure doughnuts do not burn.*Toss warm doughnuts in graham cracker sugar. Place on wire rack to cool until you are ready to fill doughnuts.Pumpkin Cheesecake Filling:Using a hand mixer (or stand mixer fitted with a paddle attachment), beat cream cheese until smooth. Add sugar, sour cream, pumpkin puree, cinnamon, nutmeg, salt, and cream. Mix until smooth. Keep chilled until ready to use.Graham Cracker Sugar Coating:In a small bowl, toss together ground graham crackers, sugar, and salt. Set aside until ready to use.Assembly: Once coated doughnuts are cooled, use a chopstick to poke hole on one side of doughnut. Alternatively, you can poke holes on each side to stuff doughnut will more filling.Prepare pastry bag fitted with a small round piping tip. Fill pastry bag with pumpkin cheesecake filling. Squeeze about 3 Tbsp of filling into doughnut. Serve immediately. Doughnuts are best enjoyed the day they are fried. NotesRegarding cooking time: sacrifice one doughnut as a tester to make sure doughnut is cooked inside. Adjust cooking time accordingly. Frying in shortening results in a crispier exterior. The doughnut will also feel less greasy than an oil-fried doughnut. Use a candy thermometer to maintain proper cooking temperature. Dutch ovens and cast iron pan are great for frying because they maintain temperatures well. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: pumpkin filled donuts, pumpkin cheesecake donuts, pumpkin cheesecake, filled donuts Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.