New York Cheesecake Doughnut from Krispy Kreme features a fluffy yeast doughnut filled with smooth, creamy cheesecake filling, topped with a rich vanilla glaze and a sprinkle of graham cracker crumbs, delivering a delightful combination of sweet, tangy, and crunchy textures.
Equipments
- Stand mixer
- Mixing bowls
- Dough hook attachment
- Rolling pin
- Baking sheet
- Parchment paper
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Wire cooling rack
- Piping bag
- Medium round piping tip
- Small offset spatula or spoon
- Measuring cups
- Measuring spoons
- Whisk
- Food processor or resealable bag (for graham cracker crumbs)
Ingredients
- For doughnut dough:
- 4 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ½ cup whole milk
- ¼ cup granulated sugar
- ¼ cup unsalted butter
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon vanilla extract
- For cheesecake filling:
- 8 oz (225g) cream cheese
- ¼ cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
- For vanilla glaze:
- 2 cups powdered sugar
- 3–4 tablespoons whole milk
- 1 teaspoon vanilla extract
- For topping:
- ½ cup graham crackers
Ensure the active dry yeast is fresh and properly activated in warm milk to achieve a fluffy yeast doughnut texture. Use full-fat cream cheese and sour cream for the cheesecake filling to maintain a smooth and creamy consistency. When making the vanilla glaze, gradually add milk to powdered sugar until you reach a pourable but thick consistency for proper coating. Graham cracker crumbs should be finely crushed using a food processor or a sealed bag with a rolling pin to create a crunchy topping that complements the sweet glaze. Your successful recreation of the New York Cheesecake Doughnut from Krispy Kreme will depend on balancing these key ingredients for an authentic flavor and texture combination.
Instructions
- Warm the milk to about 110°F and dissolve yeast in it; let sit for 5 minutes until foamy.
- In a stand mixer bowl, combine flour, sugar, and salt.
- Add eggs, butter, vanilla extract, and activated yeast mixture to dry ingredients.
- Using the dough hook, mix until a smooth, elastic dough forms (about 7–10 minutes).
- Transfer dough to a greased bowl, cover, and let rise in a warm area until doubled in size (about 1–2 hours).
- Punch down dough; roll out on a floured surface to about ½-inch thickness.
- Cut dough into rounds using a cutter.
- Place rounds on a parchment-lined baking sheet; cover and let rise until puffy (about 30–45 minutes).
- Heat oil in deep fryer or pot to 350°F.
- Fry doughnuts in batches until golden brown on both sides (about 1–2 minutes per side).
- Use a slotted spoon to transfer doughnuts to a wire rack to cool completely.
- In a mixing bowl, blend cream cheese, granulated sugar, sour cream, vanilla extract, and pinch of salt until smooth.
- Fill a piping bag fitted with a round tip with cheesecake filling.
- Using the piping tip, poke a hole in each doughnut and fill generously with cheesecake mixture.
- In another bowl, whisk powdered sugar, whole milk, and vanilla extract until smooth for the glaze.
- Dip tops of filled doughnuts into vanilla glaze.
- Crush graham crackers into fine crumbs using a food processor or resealable bag and rolling pin.
- Sprinkle graham cracker crumbs over glazed doughnuts.
- Allow glaze to set before serving.
Substitution
The New York Cheesecake Doughnut copycat recipe closely replicates Krispy Kreme's fluffy yeast doughnut filled with creamy cheesecake and topped with vanilla glaze and graham cracker crumbs. If you don't have whole milk, you can substitute it with an equal amount of any other milk or dairy alternative like almond or soy milk, but the texture may slightly change. When preparing the graham cracker crumbs, a food processor works best for fine crumbs, but sealing the crackers in a bag and crushing them with a rolling pin will also do in a pinch. If you don't own a deep fryer, frying the doughnuts in a heavy-bottomed pot with enough oil to fully submerge them will achieve similar results; keep the oil temperature steady for consistent cooking. You'll find that chilling the cheesecake filling slightly before piping helps it maintain shape inside the warm doughnuts.
Tips
Ensure the milk is warmed precisely to 110degF to activate the yeast properly without killing it, which is crucial for a fluffy dough. When mixing the dough with a stand mixer and dough hook, maintain a smooth and elastic texture by kneading for 7-10 minutes, avoiding over or under-mixing. Use a piping bag with a medium round tip to fill the doughnuts evenly with the cheesecake filling, preventing overfilling that can cause leakage during frying. Let the vanilla glaze set fully before serving to achieve the perfect balance of creamy texture and the crunchy graham cracker topping on your New York Cheesecake Doughnut.
Nutritions
New York Cheesecake Doughnut from Krispy Kreme contains approximately 350-400 calories per serving, primarily from carbohydrates and fats due to the yeast dough and creamy cheesecake filling. The cream cheese and sour cream contribute a good amount of calcium and protein, while the vanilla glaze and graham cracker topping add sugars and simple carbs. You should be mindful of the saturated fat content from butter and cream cheese, which impacts heart health if consumed in excess. Enjoying this doughnut as an occasional treat balances indulgence with nutrition.
Storage
Store your New York Cheesecake Doughnuts in an airtight container at room temperature for up to 2 days to maintain their freshness. If you need to keep them longer, refrigerate them for up to 5 days, but allow doughnuts to return to room temperature before serving to preserve the creamy texture of the cheesecake filling. Avoid freezing as the glaze and filling textures may degrade upon thawing.
Variation or Alternatives
You can swap whole milk with buttermilk in the doughnut dough to add a slight tang and tender crumb. For the cheesecake filling, try incorporating lemon zest or a few tablespoons of fruit preserves like raspberry or strawberry to infuse additional fruit flavor. Instead of deep frying, bake the doughnuts at 375degF for 12-15 minutes to reduce oil content and create a lighter texture. To enhance the topping, substitute graham cracker crumbs with crushed toasted pecans or cinnamon sugar for a different crunch and aroma.
Allergies
The New York Cheesecake Doughnut from Krispy Kreme contains common allergens such as wheat, dairy, and eggs, which may trigger reactions in individuals with gluten, lactose, or egg allergies. The presence of cream cheese and sour cream increases the dairy content, potentially affecting those with lactose intolerance or milk protein sensitivities. If you have food allergies, it is important to check all ingredients carefully before enjoying this rich and creamy treat.
Why this recipe?
Krispy Kreme's New York Cheesecake Doughnut combines rich, creamy cheesecake filling with the signature soft, airy doughnut texture, creating a unique flavor profile that appeals to dessert lovers. The indulgent cream cheese frosting and crunchy graham cracker topping add layers of taste and texture that elevate this treat beyond traditional doughnuts. You can recreate this irresistible dessert at home to enjoy a fresh, customizable version while saving money and experimenting with ingredients. This copycat recipe offers a satisfying challenge for baking enthusiasts who appreciate iconic flavors with a creative twist.