Chocolate Donut Hole Cheesecake

This Chocolate Donut Hole Cheesecake maybe my most extravagant dessert yet! This chocolate cheesecake is smooth and creamy, with chocolate donut holes and a perfect vanilla glaze.

This cheesecake was a dream to make. It’s delicious and chocolaty. And it’s just plain awesome. Do you mean donuts or cheesecake? Are you asking for dessert or breakfast? You could even have both! It would be great to eat every morning, noon, and night.

There was some delicious food available, including Krispy Kreme Donuts. I had to try one of the donuts. This got me thinking about how delicious donuts can be.

Although I made the vanilla version with Krispy Kreme donuts first, it didn’t turn out as I expected. It didn’t taste as donut-y because it was not cakey. It’s no good.

How to Make Chocolate Donut Cheesecake

It’s so good when you combine a little cheesecake, donut, and glaze on the fork. If you’re looking to reduce the calories, I would say that it’s okay to add a few more donuts. But not this time. Seriously. It’s even better with extra donuts.

The glaze is what makes it special! It’s hard to imagine a donut that isn’t coated in glaze. It would be best if you kept some glaze on hand for every piece of cheesecake you make. As the cheesecake sits, the glaze will soak into it – sort of like donut glaze. It is a wonderful glaze that I enjoy having in every bite. Each slice has a little more sugar. Sugar, sugar!

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Chocolate Donut Hole Cheesecake maybe my most extravagant dessert yet! This chocolate cheesecake is smooth and creamy, with chocolate donut holes and a perfect vanilla glaze.

Ingredients

CRUST

    • 2 cups Oreo crumbs
    • 4 tbsp butter, melted

CHEESECAKE FILLING

    • 24 ounces cream cheese packages, room temperature (three 8 oz boxes)
    • 1/2 cup sugar
    • 1/2 cup brown Sugar
    • 1/3 cup cocoa
    • 2 tbsp flour
    • 4 eggs, room temperature
    • 1 cup sour cream
    • 3/4 tsp vanilla extract
    • 8-10 doughnut holes

GLAZE AND TOPPING

    • 1 1/2 cups sugar powder (add more if you need thickness)
    • 3 tbsp milk
    • 1/2 tsp vanilla extract
    • Doughnut holes

Instructions

CRUST

1. Heat oven to 325 degrees.

2. In a small bowl, combine crust ingredients and mix well.

3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.

4. Bake crust for 10 minutes, then remove.

5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in and set aside.

CHEESECAKE FILLING

1. Reduce the oven to 300 degrees.

2. In a large bowl, blend the cream cheese, sugars, cocoa and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

4. Add the sour cream and vanilla extract. Beat on low speed until well combined.

5. Put a little bit of the filling in the bottom of the crust. Press the doughnuts into the bottom of the cheesecake.

6. Pour remaining filling into the springform pan and spread over the doughnuts. The pan will be full.

7. Place springform pan inside another pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

8. Bake for 1 hour and 35-40 minutes.

9. Turn off heat and leave cheesecake in the oven with the door closed for 20 minutes.

10. Crack the oven door and leave the cheesecake in the oven for another 20 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.

11. Remove cheesecake from the oven and chill.

12. Remove springform pan sides from cheesecake. Cheesecake may be a little lumpy on top from the donuts inside.

13. Whisk powdered sugar, milk and vanilla extract to make the glaze.

14. Pour a little glaze on the cheesecake, then pile on additional donut holes.

15. Drizzle more glaze over the donut holes just before serving.

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