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Classic Peach Cobbler Cheesecake Donuts

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes (including rising time)
  • Yield: 12 donuts 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

These Classic Peach Cobbler Cheesecake Donuts combine the rich creaminess of cheesecake with the sweet and spiced flavors of peach cobbler, all nestled inside a soft, fried donut. Perfect for dessert or a decadent brunch treat, these donuts are filled with creamy cheesecake, topped with juicy peach cobbler filling, and drizzled with a glaze to bring everything together.

Ingredients

Units Scale

For the Donut Dough:

  • 2 1/4 tsp (1 packet) active dry yeast
  • 1/4 cup warm water (110°F)
  • 3/4 cup whole milk, warmed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 4 cups all-purpose flour
  • 1/2 tsp salt
  • Oil for frying

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream

For the Peach Cobbler Filling:

  • 3 fresh peaches, peeled and diced (or 2 cups canned peaches, drained)
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp cornstarch mixed with 2 tbsp water

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the Donut Dough:
    • In a small bowl, dissolve the yeast in warm water. Let sit for 5-10 minutes until foamy.
    • In a large mixing bowl, combine the warm milk, sugar, eggs, melted butter, and salt. Add the yeast mixture and mix until combined.
    • Gradually add the flour, one cup at a time, until a soft dough forms. Knead the dough for 8-10 minutes until smooth and elastic.
    • Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1-2 hours, or until doubled in size.
  2. Make the Cheesecake Filling:
    • In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Gradually add the heavy cream and whip until light and fluffy. Chill in the refrigerator until ready to use.
  3. Cook the Peach Cobbler Filling:
    • In a saucepan over medium heat, combine the peaches, brown sugar, cinnamon, and nutmeg. Cook until the peaches are soft and syrupy.
    • Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Let cool.
  4. Shape and Fry the Donuts:
    • Roll out the dough to about ½ inch thickness on a floured surface. Use a round cutter to cut out donuts and a smaller cutter to make the holes (optional).
    • Heat oil in a deep fryer or large pot to 350°F. Fry the donuts in batches, 1-2 minutes per side, until golden brown. Drain on paper towels and let cool.
  5. Assemble the Donuts:
    • Fill a piping bag fitted with a tip with the cheesecake filling. Pipe the filling into each donut.
    • Spoon the peach cobbler filling over the top of each donut.
  6. Add the Glaze:
    • Mix the powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle over the donuts.

Notes

  • You can use canned or frozen peaches if fresh ones aren’t available.
  • Make sure the oil is at the correct temperature to avoid greasy donuts.
  • These donuts are best served fresh but can be stored in an airtight container for up to 2 days.

Find it online: https://newsvks.com/classic-peach-cobbler-cheesecake-donuts/