|Nutritional Guidelines (per serving)|
|Servings: 8 slices (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||65%|
|Saturated Fat 25g||123%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter (melted and cooled)
- 1/3 cup sugar
- 16 ounces cream cheese (softened)
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 6 Krispy Kreme Original Glazed Doughnuts
- 3 tablespoons butter
- 1 cup powdered sugar
- 3/4 teaspoons vanilla
- 3 tablespoons water (hot)
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.
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.
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.
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.