Krispy Kreme Doughnut Cheesecake

  • 85 mins
  • Prep: 35 mins,
  • Cook: 50 mins
  • Yield: 8 slices (8 servings)

These days cheesecakes are being made with all kinds of ingredients. This recipe's feature ingredient is the Krispy Kreme Original Glazed Doughnut. There is an unwritten law in the South. If the red hot doughnut sign is lit, you must stop. It doesn't matter if you just ate a huge meal. There's nothing better than a warm Krispy Kreme Doughnut. 

Of course, if you can't find a real Krispy Kreme doughnut you can a different one. Just keep in mind, your cheesecake may not be as tasty.

What You'll Need

  • Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter (melted and cooled)
  • 1/3 cup sugar
  • Filling:
  • 16 ounces cream cheese (softened)
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 6 Krispy Kreme Original Glazed Doughnuts
  • Glaze:
  • 3 tablespoons butter
  • 1 cup powdered sugar
  • 3/4 teaspoons vanilla
  • 3 tablespoons water (hot)

How to Make It

Graham Cracker Crust: Preheat oven to 350°F. In a medium bowl, combine graham cracker crust ingredients. In a 9-inch deep-dish pie plate, add crust ingredients. With your hands push graham cracker ingredients in bottom and up sides of pie plate. Bake for 8 minutes. Allow to cool slightly before adding filling.

Filling: Beat cream cheese until fluffy. Add sugar and vanilla, beat until combined. Add eggs, one at a time until all combined.

Pour one half of the batter into crust. Cut doughnuts into quarter wedges. Decoratively arrange wedges in batter. (You may feel there are too many wedges. Don’t worry, if a few doughnut wedges are missing from the baked cheesecake, who would know?) Add remaining batter all around the doughnuts.

Glaze: Melt butter. Remove from heat and stir in powdered sugar and vanilla. Add enough of the hot water to make the glaze. Drizzle glaze over the top of the unbaked cheesecake.

Bake the cheesecake for 40 minutes or until set. The center should giggle slightly. Cool to room temperature and then refrigerate for 4 hours or overnight. Keep leftover cheesecake pieces in the refrigerator.

Nutritional Guidelines (per serving)
Calories 854
Total Fat 51 g
Saturated Fat 25 g
Unsaturated Fat 17 g
Cholesterol 264 mg
Sodium 358 mg
Carbohydrates 51 g
Dietary Fiber 1 g
Protein 48 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)