Basque Cheesecake Donuts in 6 Easy Steps

Oh my gosh, you have to try these Basque Cheesecake Donuts – they’re like someone took all the best parts of dessert and made them even better! Imagine fluffy baked donuts with that signature creamy cheesecake filling, then topped with that gorgeous caramelized crust from the broiler. I’ve been tweaking this recipe for months to get it just right, and trust me, it’s worth every failed batch. The secret? Using room-temp cream cheese (cold will give you lumps!) and watching the broiler like a hawk for that perfect golden top. These babies disappear faster than I can make them!

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Why You’ll Love These Basque Cheesecake Donuts

These aren’t just any donuts – they’re little bites of magic! Here’s why they’ll become your new obsession:

• That creamy cheesecake filling is so rich and smooth, it practically melts in your mouth
• The caramelized top gives you that signature Basque crunch without any fancy techniques – just 2 minutes under the broiler!
• They’re baked, not fried, so you get all the indulgence with less mess
• The recipe is foolproof – if my 12-year-old niece can make them, so can you!
• Perfect for when you want something fancier than regular donuts but easier than traditional cheesecake

Honestly? The hardest part is waiting for them to cool before digging in!

For another melt-in-your-mouth treat, try these pillowy Marshmallow Fluff Donuts—a sweet twist that pairs perfectly with coffee or tea.

Ingredients for Basque Cheesecake Donuts

Here’s everything you’ll need to make these dreamy donuts come to life. I’ve learned the hard way – measure carefully and prep ingredients beforehand for the best results!

• 1 cup all-purpose flour (spooned into the cup and leveled off – no packing!)
• 1/2 cup granulated sugar (the sweetness that balances the tangy filling)
• 1 tsp baking powder (fresh is best – test it if yours is old)
• 1/4 tsp salt (just a pinch to make flavors pop)
• 1/2 cup whole milk (room temp works better than cold)
• 1 large egg (see those flecks on the shell? That means it’s fresh!)
• 2 tbsp unsalted butter, melted and slightly cooled
• 8 oz cream cheese, softened (leave it out for 2 hours – no shortcuts!)
• 1/4 cup powdered sugar (sifted to avoid lumps)
• 1 tsp pure vanilla extract (the good stuff makes a difference)
• 1 tbsp fresh lemon juice (about half a lemon – brightens the filling perfectly)

See that cream cheese note? I can’t stress enough – SOFTENED. I once tried microwaving it to rush the process and ended up with lumpy filling. Learn from my mistakes!

Equipment Needed

You won’t need anything fancy, but these tools make all the difference:

• Donut pan (the 6-cavity nonstick kind works perfectly)
• 2 mixing bowls (one for dry, one for wet ingredients)
• Whisk (my trusty balloon whisk gets the job done)
• Piping bag (or a ziplock with the corner snipped off in a pinch)
• Rubber spatula (for scraping every last bit of that delicious filling!)

That’s it! No stand mixer required – just good old-fashioned elbow grease.

How to Make Basque Cheesecake Donuts

Okay, let’s dive into the fun part – making these heavenly donuts! I promise it’s easier than it looks. Follow these steps carefully, and you’ll be biting into creamy, caramelized perfection before you know it.

Preparing the Donut Dough

First things first – preheat that oven to 350°F (175°C). Trust me, starting with a hot oven makes all the difference for that perfect rise.

Now grab your two bowls. In the first one, whisk together:

• 1 cup flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt

In the second bowl, whisk these wet ingredients until they’re completely combined:

• 1/2 cup milk
• 1 egg
• 2 tbsp melted butter

Here’s my trick: pour the wet mixture into the dry ingredients and stir just until combined. Don’t overmix! A few lumps are totally fine – they’ll disappear during baking. The dough should be thick but spoonable. If it seems too sticky, pop it in the fridge for 15 minutes to firm up.

Baking the Donuts

Grease your donut pan really well – I like to use melted butter and a pastry brush to get into all those nooks. Spoon the batter into the molds, filling each one about halfway. They’ll puff up beautifully as they bake!

Slide them into your preheated oven and set the timer for 12 minutes. Peek at the 10-minute mark – they’re done when the tops spring back lightly when touched and the edges are just starting to turn golden. Let them cool in the pan for 5 minutes, then transfer to a wire rack. This cooling step is crucial – piping filling into hot donuts is a recipe for disaster!

Making the Cheesecake Filling

While the donuts cool, let’s make that dreamy filling. Remember how I nagged about room-temperature cream cheese? This is why! Beat the 8 oz of softened cream cheese in a bowl until it’s completely smooth – no lumps allowed. Add:

• 1/4 cup powdered sugar
• 1 tsp vanilla
• 1 tbsp lemon juice

Keep beating until everything is silky and well combined. Taste it (I know you want to!) – it should be sweet but with a pleasant tang. Transfer this to your piping bag – a star tip works great if you have one, but any tip (or cut corner) will do.

Assembling and Caramelizing

Here comes the magic! Use a knife to make a small slit in the side of each cooled donut. Pipe the filling inside until you feel just a bit of resistance – they’ll plump up beautifully. Don’t overfill or they might burst!

Now for that signature Basque touch: arrange the filled donuts on a baking sheet and broil on high for 2-3 minutes. Watch them like a hawk – they go from perfectly caramelized to burnt in seconds! You want the tops golden with a few darker spots. Let them cool slightly before serving – the filling gets lava-hot!

See? Not so scary after all. Now try not to eat them all in one sitting – I dare you!

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Tips for Perfect Basque Cheesecake Donuts

After making dozens (okay, maybe hundreds) of these donuts, here are my hard-earned secrets for flawless results every time:

• Chill that dough! 15 minutes in the fridge makes it way easier to handle and prevents sticky fingers.
• Broiler vigilance – set a timer for 2 minutes and don’t walk away! Those tops caramelize fast.
• Use a piping tip – a star tip gives you pretty swirls, but even a plain one beats squeezing from a bag.
• Room temp is key – cold cream cheese equals lumpy filling. Patience pays off!
• Fill just enough – stop piping when you feel slight resistance to avoid bursting donuts.

Remember – the first batch might not be perfect, but they’ll still taste amazing!

Variations and Substitutions

Want to mix things up? Here are my favorite twists on these Basque cheesecake donuts:

• Gluten-free? Swap the flour 1:1 with your favorite GF blend – they’ll be slightly denser but just as delicious!
• Flavor boost: Add 1/2 tsp almond extract to the filling or sprinkle cinnamon sugar before broiling.
• Berry bliss: Fold fresh raspberries into the cheesecake filling or drizzle with berry compote after baking.
• Chocolate fix: Stir 2 tbsp cocoa powder into the dough or dip the tops in melted chocolate instead of broiling.

The possibilities are endless – make them your own!

Serving and Storing Basque Cheesecake Donuts

Oh, these donuts are best enjoyed fresh – that caramelized top and creamy filling are absolute perfection when they’re still slightly warm! I like to serve them within an hour of broiling when the contrast between the crisp exterior and luscious center is at its peak. Arrange them on a pretty plate with a dusting of powdered sugar – they look fancy enough for brunch guests but simple enough for a midnight snack (not that I’d know anything about that…).

If you somehow have leftovers (rare in my house!), store them in an airtight container at room temperature for up to 2 days. The caramelized top will soften, but they’ll still taste amazing. For longer storage, pop them in the fridge for up to 4 days – just let them come to room temp before eating or give them a quick 10-second microwave zap to take the chill off.

Here’s my reheating trick: if you want to bring back that signature crispy top, pop them under the broiler again for just 30-60 seconds. Watch closely – they’ll go from revived to ruined in a heartbeat! A toaster oven works great for this if you’re just reheating one or two.

One last tip: these don’t freeze well because the filling texture changes, so bake them when you’re ready to enjoy. But let’s be real – they never last long enough for that to be an issue anyway!

Nutrition Information

Okay, let’s be real – we’re not eating donuts for health food! But just so you know what you’re getting into, here’s the scoop on these indulgent treats. Keep in mind these numbers are estimates – your actual nutrition facts might vary depending on your exact ingredients. I’ve tested this with a few different brands, and here’s what I typically get per donut:

• 280 calories (worth every single one!)
• 18g sugar (balanced by that tangy cream cheese)
• 14g fat (mostly from the cream cheese and butter)
• 32g carbs (it is a donut, after all)
• 5g protein (the egg and dairy do some work)

My philosophy? Life’s too short to stress over donut calories. Enjoy one (or two) mindfully with your favorite coffee, and maybe take an extra walk later. Balance, right? Now go eat that deliciousness while it’s fresh!

Want even more creative donut ideas? Browse our Pinterest where we’re always pinning trending, crave-worthy recipes you won’t want to miss.

FAQs About Basque Cheesecake Donuts

I get asked about these donuts all the time – here are answers to the questions that pop up most often: