Bailey's Cheesecake Doughnuts (Print Version)
# Ingredients:
→ For the Doughnuts
01 -
8 original refrigerated biscuits (I used Pillsbury Grands)
02 -
5 cups oil for frying
→ For the Cheesecake Filling
03 -
8 oz cream cheese
04 -
2 tbsp sour cream
05 -
1/4 cup Bailey's Irish Cream
06 -
1/4 cup sugar
→ For the Chocolate Topping
07 -
4 oz milk chocolate
08 -
5 tbsp Bailey's Irish Cream, hot
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
Transfer the cheesecake mixture into a piping bag fitted with a pastry filling tip.
07 -
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.
08 -
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.
09 -
Either dip the top of each filled doughnut into the chocolate ganache or spoon the ganache over the top of each doughnut.
10 -
Allow the chocolate to set slightly before serving. These doughnuts are best enjoyed fresh.
# Notes:
01 -
Contains alcohol - not suitable for children
02 -
Best served the same day they are made
03 -
For a non-alcoholic version, substitute the Bailey's with Irish Cream flavored coffee creamer
04 -
The cheesecake filling can be made a day ahead and stored in the refrigerator