Peanut Butter Cheesecake Donut Sandwiches 
Ingredients
For the cheesecake filling:
8 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup crushed Reese’s peanut butter cups
For the donut assembly:
4 chocolate glazed donuts
½ cup peanut butter
For the peanut butter drizzle:
¼ cup peanut butter
2 tablespoons milk
For garnish (optional):
Extra crushed Reese’s cups, about 2 tablespoons
Instructions
Soften the cream cheese
Take the 8 ounces of cream cheese out of the refrigerator at least 30 minutes before you begin. Place it on the counter, still in its wrapper, so it comes to room temperature. Softened cream cheese blends smoothly without lumps. If you forgot to take it out early, unwrap it and microwave it on low power in 10-second bursts until it feels soft to the touch but not warm or melted.
Make the cheesecake filling
In a medium mixing bowl, combine the softened cream cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract. Use an electric hand mixer on medium speed, or beat vigorously with a stiff spatula, until the mixture is completely smooth and free of lumps. Scrape down the sides of the bowl once or twice to make sure everything is incorporated.
Fold in the crushed Reese’s cups
Add the ½ cup of crushed Reese’s cups to the cream cheese mixture. Switch to a rubber spatula. Fold gently by cutting down through the center of the mixture, scraping along the bottom of the bowl, and bringing the spatula up and over the top. Repeat this motion 8 to 10 times until the candy pieces are evenly distributed throughout the filling. Do not overmix, or the candy color will bleed into the white filling.
Chill the filling
Cover the bowl with plastic wrap or a fitted lid. Place it in the refrigerator for 30 minutes. Chilling firms up the filling so it holds its shape inside the donuts without squishing out when you take a bite.
Prepare the donuts
While the filling chills, take the 4 chocolate glazed donuts. Using a serrated knife (a bread knife works well), carefully slice each donut in half horizontally, as if you were splitting a bagel. You want two equal rounds: a bottom half and a top half. The glaze may crack slightly—this is normal. Set all 8 halves aside on a clean work surface.
Spread peanut butter on the bottom halves
Take the ½ cup of peanut butter. Using a small spatula or the back of a spoon, spread a thin, even layer of peanut butter onto the cut side of each of the 4 bottom donut halves. The layer should be about ⅛ inch thick—enough to taste but not so thick that it overwhelms the cheesecake filling.
Add the chilled cheesecake filling
Remove the cheesecake filling from the refrigerator. You can either:
Spoon the filling into a piping bag (or a sturdy zip-top bag with one corner snipped off), or
Use a small spoon to dollop the filling onto each donut.
Place about 2 heaping tablespoons of filling onto each peanut butter‑coated bottom half. Spread it slightly with the back of the spoon, leaving a small border around the edge so the filling does not squeeze out when you add the top.
Close the sandwiches
Take the 4 top donut halves and place them, cut side down, onto the filled bottom halves. Press down very gently—just enough to make the sandwich stable. Do not squish, or the filling will ooze out the sides.
Make the peanut butter drizzle
In a small microwave-safe bowl, combine the ¼ cup of peanut butter and 2 tablespoons of milk. Microwave on high for 20 seconds. Stir well. If the mixture is still thick and not pourable, microwave for another 10 seconds. Stir again. The drizzle should be smooth, fluid, and just warm to the touch—not hot. If it seems too thin, let it sit for 1 minute to thicken slightly; if too thick, add another teaspoon of milk and stir.
Drizzle and garnish
Place the assembled donut sandwiches on a serving plate or individual small plates. Using a spoon, drizzle the warm peanut butter mixture back and forth over the top of each donut, letting it run down the sides in places. Immediately sprinkle the extra crushed Reese’s cups over the wet drizzle so they stick.
Serve immediately or chill briefly
These donut sandwiches are best enjoyed within 30 minutes of assembly, while the donuts are still soft and the filling is cool and creamy. For a firmer, more cheesecake-like texture, you can refrigerate the assembled sandwiches for 15 minutes before serving. If you plan to make them ahead, assemble without the drizzle, refrigerate for up to 4 hours, then add the drizzle just before serving.
Peanut Butter Cheesecake Donut Sandwiches
