Ingredients
Equipment
Method
- Cream the softened butter and sugar until pale and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- In a medium bowl, beat the cream cheese until smooth, then add sugar and vanilla and mix until silky.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough into 1-inch balls, flatten them into circles, and pipe cheesecake filling around the edge.
- Fold over the dough to form a donut shape, sealing the edges.
- Use a small cutter to punch out the center of each donut.
- Roll each donut in a mixture of granulated sugar and cinnamon.
- Bake for 12-15 minutes until edges are lightly golden brown.
- Cool on the sheet for 5 minutes before drizzling with caramel if desired.
Nutrition
Calories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 120mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 30mgIron: 0.5mg
Notes
Ensure your butter is properly softened to achieve the best texture. It should dent easily but not be greasy or melted.
If the dough gets too soft, chill it in the fridge for 15 minutes for ease of handling.
For variations, consider adding spices like nutmeg, substituting half of the flour with whole wheat flour, or using different fillings like fruit jams or Nutella.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
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