There’s something irresistibly indulgent about the combination of Bailey’s Irish Cream and cheesecake, but when you transform this duo into doughnut form, you’ve created something truly magical. These Bailey’s Cheesecake Doughnuts bring together the rich, creamy flavors of cheesecake with the warm comfort of freshly made doughnuts, all infused with that distinctive Bailey’s flavor we know and love.
Perfect for brunch gatherings, holiday mornings, or simply when you want to treat yourself to something special, these doughnuts strike the perfect balance between sophisticated flavors and comforting sweetness. The contrast between the fluffy dough and the creamy cheesecake filling creates a texture experience that’s simply unforgettable.
Why You’ll Love This
- The combination of Bailey’s Irish Cream, cheesecake, and doughnuts creates a unique flavor profile you won’t find at any bakery
- Despite their impressive appearance, these doughnuts are achievable for home bakers with basic skills
- Make-ahead friendly – prepare components separately and assemble before serving
- Perfect for both casual weekend brunches and special occasions
- Customizable with different liqueurs or flavor combinations
Ingredients
- 8 original refrigerated biscuits (I used Pillsbury Grands)
- 5 cups oil for frying
- 8 oz cream cheese
- 2 tbsp sour cream
- 1/4 cup Bailey’s Irish Cream
- 1/4 cup sugar
- 4 oz milk chocolate
- 5 tbsp Bailey’s Irish Cream, hot
Instructions
- Preheat oil in a fryer, dutch oven, or a medium sauce pot to 340-350°F. If using a pot on the stovetop, a medium heat setting is recommended.
- Open the can of refrigerated biscuits and carefully separate them. Let the biscuits rest on a board for a few minutes while the oil is warming up.
- Carefully place 2-3 biscuits at a time into the hot oil. Fry until the bottom side is golden brown, then flip and fry until the other side is golden brown as well.
- Place paper towels on a wire rack. Remove the cooked doughnuts from the oil and place them on the wire rack to cool and drain excess oil.
- In a mixing bowl, beat together the cream cheese, sugar, sour cream, and Bailey’s Irish Cream for 2-3 minutes until smooth and well combined.
- Transfer the cheesecake mixture into a piping bag fitted with a pastry filling tip.
- Once the doughnuts have cooled for a couple of minutes, insert the pastry tip into the side of each doughnut and squeeze in some of the cheesecake mixture until the doughnut feels slightly heavier.
- Chop the milk chocolate and place it in a small mixing bowl. Heat the Bailey’s Irish Cream until it simmers (be careful not to let it boil). Pour the hot Bailey’s over the chopped chocolate and whisk until the chocolate is melted and the mixture is smooth.
- Either dip the top of each filled doughnut into the chocolate ganache or spoon the ganache over the top of each doughnut.
- Allow the chocolate to set slightly before serving. These doughnuts are best enjoyed fresh.
Tips & Variations
- For an alcohol-free version, substitute the Bailey’s with coffee creamer or vanilla extract and a dash of coffee
- Add a sprinkle of crushed graham crackers on top to enhance the cheesecake experience
- Try different liqueurs like Kahlúa, Amaretto, or Frangelico for unique flavor variations
- For a quicker version, use store-bought plain doughnuts and focus on the homemade filling and glaze
- Ensure your oil temperature stays consistent at 350°F for perfectly cooked doughnuts
- The dough can be prepared the night before and refrigerated for a quicker morning assembly
Serving Suggestions
These Bailey’s Cheesecake Doughnuts pair beautifully with a hot cup of coffee or espresso to balance the sweetness. For an extra special brunch, serve alongside fresh berries and a dollop of whipped cream dusted with cocoa powder.
If you’re serving these as a dessert, consider adding a scoop of vanilla ice cream on the side and a drizzle of chocolate sauce for an over-the-top indulgent experience.
Notes
- Store assembled doughnuts in the refrigerator for up to 2 days in an airtight container
- The doughnuts are best enjoyed within a few hours of filling for optimal texture
- For a more pronounced Bailey’s flavor, add an extra tablespoon to the filling or glaze
- Doughnuts should be golden brown with a light, fluffy interior when properly cooked
FAQs
Can I make these doughnuts ahead of time?
Yes! You can prepare the dough and filling a day ahead. Store the dough in the refrigerator (it will slowly rise overnight) and the filling in an airtight container. Assemble after frying the doughnuts.
Can I bake these doughnuts instead of frying them?
Absolutely. Bake at 350°F (175°C) for 10-12 minutes on a parchment-lined baking sheet. The texture will be different but still delicious.
How do I know when the oil is at the right temperature?
Use a cooking thermometer for accuracy. If you don’t have one, drop a small piece of dough into the oil – it should bubble immediately and rise to the surface, but not brown too quickly.
Can I freeze these doughnuts?
The unfilled doughnuts freeze well for up to 1 month. Thaw at room temperature and warm slightly before filling. The cheesecake filling doesn’t freeze well, so it’s best made fresh.
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