Go Back

Gingerbread Cheesecake Donuts

Gingerbread cheesecake donuts are baked with molasses and warm spices, then topped with a smooth cream cheese glaze. They bake in standard donut pans and spring back when lightly pressed.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Glaze setting 15 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the donuts
  • 1.5 cups all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon kosher salt
  • 1 egg large
  • 0.33 cup whole milk
  • 0.25 cup molasses unsulphured
  • 0.25 cup unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
For the cheesecake glaze
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 2 tablespoons whole milk

Equipment

  • 2 6-cavity standard donut pan

Method
 

Make the donuts
  1. Heat the oven to 350°F.
  2. Grease two 6-cavity standard donut pans.
  3. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, whisk the egg, milk, molasses, melted butter, and vanilla until combined.
  5. Stir in the flour mixture just until no dry streaks remain.
  6. Divide the batter among the 12 donut wells, filling each about 2/3 full.
  7. Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed.
  8. Cool the donuts in the pans for 5 minutes.
  9. Transfer them to a wire rack and cool completely.
Make the cheesecake glaze
  1. Beat the cream cheese in a medium bowl until smooth.
  2. Beat in the powdered sugar, vanilla, and milk until smooth.
Finish the donuts
  1. Dip the tops of the cooled donuts into the glaze.
  2. Let them stand on the rack until the glaze sets, about 15 minutes.

Notes

For tender donuts, stir the batter just until no dry streaks remain. Store glazed donuts covered in the refrigerator for up to 3–4 days; they can be frozen unglazed. For a dairy-free variation, use dairy-free milk, butter, and cream cheese.