Caramel Pecan Cheesecake Donut

Caramel Pecan Cheesecake Donuts are more than just a treat—they’re rich, decadent bites that combine the fluffiness of yeast-raised donuts, the tangy creaminess of cheesecake filling, and the sweet crunch of caramel-drizzled pecans. I love how each bite is soft, creamy, and full of layered textures that make it totally irresistible.

Why You’ll Love This Recipe

I absolutely adore this recipe because it feels like a bakery-style indulgence I can make at home. The yeast donuts are light and airy, perfect for holding a rich cheesecake center. The contrast between the tangy filling and the sweet, nutty caramel topping makes every bite exciting. It’s ideal for special occasions or whenever I want to wow friends and family with something unforgettable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Yeast Donuts:
▸ 2 1/4 tsp active dry yeast (1 packet)
▸ 1/4 cup warm water (110°F)
▸ 3/4 cup warm milk
▸ 1/4 cup granulated sugar
▸ 1/4 tsp salt
▸ 1 egg
▸ 1/4 cup unsalted butter, melted
▸ 2 1/2 cups all-purpose flour (more if needed)
▸ Vegetable oil, for frying

For the Cheesecake Filling:
▸ 8 oz cream cheese, softened
▸ 1/4 cup powdered sugar
▸ 1/2 tsp vanilla extract

For the Caramel Pecan Layer:
▸ 1/2 cup caramel sauce (plus more for topping)
▸ 1/2 cup chopped pecans (toasted)
▸ Pinch of sea salt (optional, for topping)

Directions

1. I start by activating the yeast: mix it with warm water and a pinch of sugar. Let it sit until foamy—about 5 to 10 minutes.

2. In a large bowl, I combine the yeast mixture, warm milk, sugar, salt, egg, melted butter, and flour. I knead until I get a soft, elastic dough, which usually takes around 8–10 minutes. I cover it and let it rise in a warm spot until it doubles in size, about 1 hour.

3. Once risen, I roll out the dough to 1/2 inch thickness and cut it into donut rounds. These rest and rise again for 30 minutes.

4. I heat oil to 350°F (175°C) and fry the donuts in batches until golden brown—about 1–2 minutes per side. I drain them on paper towels and let them cool.

5. For the filling, I beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Then I slice the donuts horizontally.

6. I spread the cheesecake filling on the bottom halves, top with caramel and chopped pecans, and place the tops back on.

7. To finish, I drizzle more caramel over the donuts and sprinkle with extra pecans and a pinch of sea salt if I want that sweet-salty finish.

Servings and timing

Servings: 8 donuts
Prep time: 30 minutes
Rise time: 1 hour 30 minutes
Cook time: 20 minutes
Total time: 2 hours 20 minutes

Variations

– I sometimes add a splash of bourbon to the caramel for a grown-up twist.
– For a fall-inspired version, I mix a bit of cinnamon into the cheesecake filling.
– If I’m short on time, I use store-bought donuts and just focus on the filling and topping.
– I can swap pecans with walnuts or hazelnuts depending on what I have on hand.
– Chocolate drizzle on top adds another layer of flavor if I’m feeling extra indulgent.

Storage/Reheating

These donuts are definitely best when fresh, but I do store any leftovers in an airtight container in the fridge for up to 2 days. Before serving, I let them come to room temperature or warm them slightly in the microwave—about 10–15 seconds—to get that gooey texture back.

FAQs

How do I know when the oil is hot enough to fry the donuts?

I use a thermometer to keep the oil at 350°F. If I don’t have one, I drop in a small piece of dough—it should sizzle and rise to the top immediately.

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and refrigerate it. The next day, I let it come to room temperature before rolling and frying.

Is there a shortcut for the cheesecake filling?

If I’m in a rush, I mix softened cream cheese with a little vanilla yogurt—it’s lighter and takes less time to blend.

Can I bake these instead of frying?

Technically yes, but they won’t have the same light, airy texture. I prefer frying for the classic donut experience.

What kind of caramel sauce works best?

I like using a thick, buttery caramel. I either make my own or use a high-quality store-bought version that isn’t too runny.

Conclusion

These Caramel Pecan Cheesecake Donuts are everything I want in a dessert—pillowy soft, decadently creamy, and sweet with just the right amount of crunch. Whether I’m treating myself or sharing with guests, they always bring a little joy to the table

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