Peanut Butter Cheesecake Donut

Have you ever sunk your teeth into a donut that made you pause and think, “This, this is what heaven must taste like”? That’s exactly what happened to me with my Peanut Butter Cheesecake Donuts. The first time I tried making these, let’s just say the kitchen looked like a peanut butter bomb had exploded, and the result was more akin to a pancake than a donut. But after a few adjustments and a whole lot of taste-testing (my friends weren’t complaining), I finally nailed it.

These donuts are a delightful mashup of creamy cheesecake and classic peanut butter that sends your taste buds soaring. Every bite is a dance of sweet and salty, with a texture that’s undeniably indulgent. And you know what? The kids go nuts whenever they see me whisking the batter. They say it’s like a special occasion in our home—which honestly, any day with these donuts kind of is.

Ingredients

Let’s talk about the lineup, shall we? I promise there’s nothing too fancy, but don’t you dare skimp on quality—especially when it comes to the peanut butter (my go-to is a creamy, natural brand that shall remain nameless, but let’s just say it rhymes with “Miffy”).

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk (any kind will do)
• 1 large egg
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1/4 cup cream cheese, softened
• 1 tablespoon sour cream
• Oil for frying

And for that irresistible glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

Alright, let’s roll up our sleeves (trust me on this, things might get a tad messy). Just remember, the outcome is worth every single sticky finger.

1. Begin by whisking together flour, granulated sugar, brown sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, beat the milk, egg, melted butter, and vanilla until smooth.
3. Gradually add the wet ingredients to the dry, stirring until just combined. Don’t overmix—lumps are your friends here.
4. Fold in the peanut butter, cream cheese, and sour cream until your batter is thick but dreamy.
5. Heat oil in a deep fryer or a large pot to 375°F. If you’re like me and don’t trust your instincts, use a thermometer to check the temp. Safety first, folks!
6. Carefully drop spoonfuls of batter into the hot oil. Fry until golden brown, about 2 minutes on each side. Trust your nose here—the sizzle when it hits the pan is pure magic.
7. Transfer your golden beauties to a wire rack to cool slightly. Try to resist nibbling just yet.
8. For the glaze, whisk together powdered sugar, milk, and vanilla until it’s smooth as silk.
9. Dip each donut into the glaze, ensuring a generous coating, then place back on the rack to let that liquid gold set.
10. Once the glaze is no longer dripping, devour these heavenly treats. But maybe let them cool first? (learned that the hard way).

Tips & Tricks

Now, about those ingredients… If you’re out of sour cream (happens to the best of us), plain Greek yogurt is a fantastic stand-in. And let’s say you’re feeling adventurous—swap out half the flour for whole wheat for a nuttier vibe. But here’s the thing, keep an eye on your donuts while they’re frying. The first time I made these, I turned around for a second, and poof! Donut charcoal. So, vigilance is key.

If you’re watching your calories, though, I have to be honest, this might not be the day for it. Each donut packs a punch, but they’re worth every blissful bite. And if you’re lucky enough to have leftovers, store them in an airtight container for up to two days—they won’t last longer than that, trust me.

Oh, and another tip—these donuts are perfect for sharing. I mean, isn’t everything better when you spread the love?

FAQ

Got questions? I’ve got answers (and a few extra donuts).

Q: Can I bake these instead of frying?
A: Absolutely, though they’ll be more like muffin tops than donuts. Just pop them in a preheated 350°F oven for about 10-12 minutes.

Q: What if I don’t have a deep fryer?
A: No worries! A sturdy pot and a good amount of oil will do the trick. Just keep that oil hot and don’t overcrowd the pot.

Q: Any ideas for variations?
A: Oh, the possibilities! Try adding chocolate chips to the batter, or drizzle some melted chocolate on top of the glazed donuts for an extra decadent treat.

And now, a little cultural story for you. Donuts have always been a big deal in my family, a tradition passed down from my grandma. She’d make them for every family gathering, and her secret was to add a dollop of love to the batter (and a shot of bourbon when the kids weren’t looking). I like to think I’m carrying on the tradition with my own twist, and honestly, it’s these little rituals that make the sweetest memories.

So there you have it, my dear fellow donut enthusiasts. The tale of how a messy kitchen mistake turned into a family favorite—the Peanut Butter Cheesecake Donut. Whip up a batch, share them with loved ones, and make some delicious memories. And remember, the messier the process, the tastier the outcome (at least that’s what I tell myself).