Name: Caramel Pecan Cheesecake Donut
Prep time: 45 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: For the Yeast Donuts:; 2¼ teaspoons active dry yeast (1 packet); ¼ cup warm water (110°F); ¾ cup warm milk; ¼ cup granulated sugar; ¼ teaspoon salt; 1 egg; 2½ cups all-purpose flour (plus more for dusting); ¼ cup unsalted butter, softened; Vegetable oil (for frying); For the Cheesecake Filling:; 8 ounces cream cheese, softened; ¼ cup powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons heavy cream (or more, for desired consistency); For the Caramel Topping:; ½ cup caramel sauce (store-bought or homemade); ½ cup chopped pecans, toasted

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This caramel pecan cheesecake donut is rich, buttery, creamy, and crunchy—all in one glorious bite. I take a classic fluffy yeast donut and fill it with a smooth cheesecake mixture, then top it with thick caramel sauce and toasted pecans. It’s the kind of indulgent treat that pulls me back in every time I swear I’m cutting back. One bite, and all bets are off.

Why You’ll Love This Recipe

I love how this donut blends so many textures and flavors. The pillowy-soft yeast dough is the perfect vehicle for the rich cheesecake filling. Then comes the buttery caramel—sweet, sticky, and warm—and finally, the crunch of toasted pecans to bring it all together. It’s a full-on dessert donut, perfect for when I want something over-the-top and unforgettable. Whether I’m impressing guests or just treating myself, these donuts always steal the show.

Ingredients

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

For the Yeast Donuts:
2¼ teaspoons active dry yeast (1 packet)
¼ cup warm water (110°F)
¾ cup warm milk
¼ cup granulated sugar
¼ teaspoon salt
1 egg
2½ cups all-purpose flour (plus more for dusting)
¼ cup unsalted butter, softened
Vegetable oil (for frying)

For the Cheesecake Filling:
8 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream (or more, for desired consistency)

For the Caramel Topping:
½ cup caramel sauce (store-bought or homemade)
½ cup chopped pecans, toasted

Directions

In a small bowl, I combine the yeast and warm water. I let it sit for 5–10 minutes until it’s foamy.
In a large bowl, I mix the warm milk, sugar, salt, and egg. I stir in the activated yeast mixture.
I gradually add the flour, mixing until the dough starts to come together. Then I add the softened butter and knead until smooth and elastic (about 8–10 minutes by hand or 5 minutes with a stand mixer).
I place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
Once risen, I roll the dough out to ½ inch thick and cut it into rounds using a donut cutter or a round cookie cutter. I cover the rounds and let them rise again for 30–45 minutes.
I heat oil in a deep pot to 350°F and fry the donuts in batches for 1–2 minutes per side, until golden brown. I drain them on paper towels and let them cool.
For the cheesecake filling, I beat together the cream cheese, powdered sugar, vanilla, and heavy cream until smooth and fluffy.
Once the donuts are cool enough to handle, I pipe the cheesecake filling into the center of each one using a piping bag with a filling tip.
I spoon or drizzle caramel sauce on top of each donut and sprinkle generously with toasted pecans.

Servings and timing

This recipe makes about 12 donuts and takes around 2.5 hours from start to finish, including rising and cooling time. It’s a bit of a project, but completely worth it for the results.

Variations

Sometimes I make mini donuts using the same dough and serve them as bite-sized treats. I’ve also tried using chocolate ganache instead of caramel for a different twist. If I want a salty-sweet vibe, I use salted caramel and finish with a light sprinkle of flaky sea salt. And for a seasonal touch, I’ve stirred a little cinnamon into the cheesecake filling.

storage/reheating

These donuts are best enjoyed the day they’re made, but I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in the microwave for 10–15 seconds. I avoid reheating them too long or the filling may melt out. I don’t recommend freezing these once filled, but the unfrosted, unfilled donuts can be frozen and filled later.

FAQs

Can I bake the donuts instead of frying?

Yes, I’ve baked them at 375°F for about 10–12 minutes, but they won’t have quite the same soft, pillowy texture as frying.

Can I use store-bought donuts for a shortcut?

Absolutely. If I want to skip the dough-making, I grab plain yeast donuts, fill them, and top them with caramel and pecans. It’s a fast cheat version that still tastes amazing.

What’s the best way to fill the donuts?

I use a piping bag fitted with a long, narrow tip. I insert the tip into the side of the donut and gently squeeze until I feel it start to fill up.

Can I use homemade caramel?

Definitely. When I have the time, I make my own caramel sauce for a richer, more buttery flavor. But store-bought works just fine too.

How do I toast the pecans?

I spread them on a baking sheet and toast in a 350°F oven for 6–8 minutes, shaking once halfway through. It really brings out their flavor.

Conclusion

These caramel pecan cheesecake donuts are indulgent in all the best ways. From the fluffy homemade dough to the rich, creamy filling and the irresistible topping, every bite is pure dessert heaven. I make them when I want to treat myself—or others—to something unforgettable. One thing’s for sure: once I take a bite, there’s no going back.