Name: Oreo Cheesecake Doughnuts with Vanilla Glaze and Crushed Oreos Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 25 h 55 min
Cuisine: American
Ingredients: 1 package yeast; 1 cup milk; 2 egg yolks; 1 egg; 1/4 cup sugar; 1 tsp salt; 1 tsp vanilla extract; 3 cups flour; 10 tbsp softened butter; Oil for frying (vegetable oil recommended); 8 oz cream cheese, softened; 1/4 cup powdered sugar; 3 tbsp heavy cream; 4 Oreos, finely crushed (cream filling removed); 1 1/2 cups powdered sugar; 1 tsp vanilla extract; 2-3 tbsp milk; Crushed Oreo cookies for topping

Ingredients

1 package yeast

1 cup milk

2 egg yolks

1 egg

1/4 cup sugar

1 tsp salt

1 tsp vanilla

3 cups flour

10 tbsp softened butter

Oil for frying

8oz cream cheese, softened

1/4 cup powdered sugar (for filling)

3 tbsp heavy cream

4 Oreos, finely crushed (cream filling removed)

1 1/2 cups powdered sugar (for glaze)

1 tsp vanilla (for glaze)

2–3 tbsp milk (for glaze)

Crushed Oreo cookies (for topping)

Instructions

Step 1: Warm the milk until slightly warm but not hot. Pour into a mixing bowl and sprinkle the yeast on top. Let it sit for 5 minutes until foamy.

Step 2: Add sugar, salt, vanilla, egg yolk, and egg to the bowl. Attach a dough hook and begin mixing.

Step 3: Gradually add the flour, one cup at a time, mixing well after each addition.

Step 4: Add softened butter a tablespoon at a time while the mixer runs, kneading the dough for a few minutes until smooth and elastic.

Step 5: Place the dough in an oiled bowl, cover with plastic wrap, and let it rise for 1 to 2 hours, until doubled in size.

Step 6: Punch down the dough to deflate it, cover again with plastic wrap, and refrigerate overnight.

Step 7: The next day, remove the dough from the refrigerator and divide it into about 10 equal pieces. Roll each into a ball and place on a baking sheet. Cover with plastic wrap and let rise until puffy.

Step 8: Heat vegetable oil in a pot to 350°F (175°C). Fry each doughnut on both sides until golden brown. Drain on paper towels.

Step 9: For the filling, mix cream cheese, powdered sugar, heavy cream, and crushed Oreos in a bowl until smooth. Transfer to a piping bag fitted with a wide round tip.

Step 10: Use a knife or wooden spoon handle to make a hole in the side of each doughnut. Pipe the filling inside until filled.

Step 11: Prepare the glaze by whisking powdered sugar, vanilla, and milk one tablespoon at a time until smooth and pourable.

Step 12: Dip the top of each filled doughnut in the vanilla glaze, then immediately sprinkle with crushed Oreos for garnish.

Tips & Variations

Adjust the number of Oreos in the filling and topping to suit your taste preference.

Use low-fat cream cheese for a lighter filling, keeping the same texture by adding a bit more heavy cream.

Try substituting the vanilla glaze with chocolate glaze for a different flavor twist.

Ensure the oil temperature is steady to avoid greasy doughnuts or burnt outsides with raw centers.

Storage

Store doughnuts in an airtight container at room temperature for up to 2 days for best freshness. To keep longer, refrigerate for up to 4 days but bring to room temperature before serving. Reheat gently in a microwave for 10-15 seconds if desired. Filled doughnuts are best eaten fresh due to the cream cheese filling.

FAQs

Can I bake these doughnuts instead of frying?

Yes, you can bake the doughnuts at 350°F (175°C) for 12-15 minutes until golden, but frying gives a classic crispy exterior and soft interior that’s hard to replicate by baking.

How do I prevent the filling from leaking out?

Make sure to pipe the filling carefully and avoid overfilling. Poke a hole deep enough to hold the filling securely, and gently squeeze without forcing too much filling inside.