“This recipe is the first-prize winner in the Ultimate Krispy Kreme Recipe contest. I'm quite sure you could find similar doughnuts if you don't have Krispy Kreme where you live, and there's a substitute noted at the end of the recipe for the pumpkin doughnuts.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In the work bowl of a food processor, grind cinnamon twists into crumbs. Combine with melted butter. Press firmly into a 9-inch springform pan.
  2. In a medium bowl, combine 3/4 cup sugar, pumpkin, 3 egg yolks, cinnamon, mace, ginger, and salt. Mix well; set aside.
  3. In another bowl, beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add remaining 1/4 cup plus 2 tablespoons sugar; mix well. Add whole egg, remaining egg yolk, and whipping cream, beating well. Add cornstarch, vanilla, and lemon extract, beating until smooth. Add pumpkin mixture and mix well. Pour batter into prepared pan. Crumble pumpkin spice cake doughnuts into pea-sized pieces and sprinkle over batter.
  4. Bake at 350° F for 50 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack for 2 hours, then refrigerate for at least 2 hours before serving.
  5. *Krispy Kreme Pumpkin Spice Cake Doughnuts are available only from September 30 through December 31 each year. When they are out of season, you can substitute 2 Krispy Kreme Glazed Sour Cream Doughnuts, crumbled and mixed with ½ teaspoon pumpkin pie spice.

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