These peach cobbler cheesecake donuts combine soft, fluffy yeast donuts with a creamy cheesecake filling, warm spiced peaches, and a buttery crumble topping. Each bite delivers the comfort of classic peach cobbler with the indulgence of a filled bakery-style donut.
Why You’ll Love This Recipe
These donuts bring together three beloved desserts in one treat. The dough is light and tender, the cheesecake filling is smooth and slightly tangy, and the peach cobbler topping adds warmth and texture. They are perfect for special breakfasts, weekend baking projects, or an impressive homemade dessert that feels truly bakery-worthy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the donut dough
¾ cup warm milk (about 110°F / 43°C)
¼ cup granulated sugar
2 teaspoons instant yeast
2 large eggs, room temperature
¼ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
3½ cups all-purpose flour
½ teaspoon salt
For frying
4 to 5 cups vegetable oil
For the cheesecake filling
8 ounces cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons heavy cream
For the spiced peach topping
2 cups peeled and diced peaches (fresh or frozen, thawed)
¼ cup brown sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon cornstarch mixed with 1 tablespoon water
For the crumble topping
½ cup all-purpose flour
¼ cup brown sugar
¼ teaspoon ground cinnamon
¼ cup cold unsalted butter, cubed
For finishing
¼ cup powdered sugar, for dusting (optional)
Directions
In a large mixing bowl, combine the warm milk, granulated sugar, and yeast. Let it sit for 5 minutes until slightly foamy. Add the eggs, melted butter, and vanilla extract, mixing until combined. Gradually add the flour and salt, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
While the dough rises, prepare the cheesecake filling by beating the cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth. Transfer to a piping bag and refrigerate until ready to use.
For the peach topping, combine peaches, brown sugar, lemon juice, cinnamon, and nutmeg in a saucepan over medium heat. Cook for 5 to 7 minutes until the peaches soften. Stir in the cornstarch slurry and cook for another 1 to 2 minutes until thickened. Remove from heat and cool.
Prepare the crumble topping by mixing flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter using your fingers or a fork until crumbly. Bake at 350°F (175°C) for 10 to 12 minutes until lightly golden. Set aside to cool.
Once the dough has risen, roll it out to about ½-inch thickness. Cut into rounds using a 3-inch cutter. Place on a lined baking sheet, cover, and let rise for another 20 minutes.
Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the donuts in batches for 1 to 2 minutes per side until golden brown. Remove and drain on paper towels.
When cool enough to handle, use a small knife or skewer to make a hole in each donut. Pipe the cheesecake filling into the center. Spoon the spiced peach topping over each donut and sprinkle with crumble topping. Dust lightly with powdered sugar if desired.
Servings and timing
This recipe makes about 12 filled donuts.
Prep time: 40 minutes
Rising time: 1 hour 20 minutes
Cook time: 25 minutes
Total time: approximately 2 hours 25 minutes
Variations
You can swap peaches for apples or pears for a different cobbler-style topping. Add a pinch of ginger or cardamom to the peach mixture for extra warmth. If you prefer baked donuts, bake them at 375°F (190°C) for 10 to 12 minutes instead of frying, then fill and top as directed.
Storage/Reheating
Store the donuts in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to come to room temperature before serving. You can gently warm them in the microwave for 10 to 15 seconds, but avoid overheating to keep the filling creamy.
FAQs
Can I make the donuts ahead of time?
Yes, you can fry the donuts a day ahead and store them unfilled. Fill and top them just before serving for the best texture.
Can I use canned peaches?
Yes, canned peaches can be used. Drain them well and reduce the added sugar slightly since they are already sweetened.
What oil is best for frying donuts?
Neutral oils like vegetable or sunflower oil work best because they do not add extra flavor.
How do I know when the oil is hot enough?
Use a thermometer to maintain 350°F (175°C). If you don’t have one, a small piece of dough should sizzle and rise quickly without browning too fast.
Can I freeze these donuts?
It’s best to freeze the unfilled donuts. Freeze them for up to 2 months, thaw, then fill and top before serving.
Is the cheesecake filling very sweet?
The filling is lightly sweetened to balance the peaches and crumble. You can adjust the sugar to taste.
Can I skip the crumble topping?
Yes, the donuts will still be delicious with just the peach topping and cheesecake filling.
Why did my donuts absorb too much oil?
This usually happens if the oil temperature is too low. Make sure the oil stays at the correct temperature while frying.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour, but the donuts will be slightly denser.
What’s the best way to fill the donuts?
A piping bag with a round tip makes filling easier and helps distribute the cheesecake evenly.
Conclusion
Peach cobbler cheesecake donuts are a truly indulgent treat that blends comforting flavors with a bakery-style finish. Whether you make them for a gathering or a special weekend bake, they are sure to impress with their soft texture, creamy filling, and warm spiced topping.
Peach cobbler cheesecake donuts are fluffy yeast donuts filled with smooth cheesecake filling, topped with spiced peaches and a buttery crumble. This fusion dessert delivers the warmth of cobbler and the indulgence of a filled donut.
Ingredients
¾ cup warm milk (about 110°F / 43°C)
¼ cup granulated sugar
2 teaspoons instant yeast
2 large eggs, room temperature
¼ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
3½ cups all-purpose flour
½ teaspoon salt
4 to 5 cups vegetable oil (for frying)
8 ounces cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract (for filling)
2 tablespoons heavy cream
2 cups peeled and diced peaches (fresh or frozen, thawed)
¼ cup brown sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon cornstarch mixed with 1 tablespoon water
½ cup all-purpose flour (for crumble)
¼ cup brown sugar (for crumble)
¼ teaspoon ground cinnamon (for crumble)
¼ cup cold unsalted butter, cubed
¼ cup powdered sugar, for dusting (optional)
Instructions
In a large bowl, combine warm milk, granulated sugar, and yeast. Let sit for 5 minutes until foamy.
Add eggs, melted butter, and vanilla extract. Mix until combined.
Gradually mix in flour and salt to form a soft dough.
Knead on a floured surface for 8–10 minutes until smooth. Place in greased bowl, cover, and let rise for 1 hour.
For filling: Beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth. Transfer to piping bag and chill.
For peach topping: Cook peaches, brown sugar, lemon juice, cinnamon, and nutmeg over medium heat for 5–7 minutes. Add cornstarch slurry and cook 1–2 minutes until thick. Cool.
For crumble: Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Bake at 350°F (175°C) for 10–12 minutes. Cool.
Roll dough to ½-inch thick. Cut into 3-inch rounds. Place on lined baking sheet, cover, and let rise for 20 minutes.
Heat oil to 350°F (175°C). Fry donuts 1–2 minutes per side until golden. Drain on paper towels.
When cool, make a hole in each donut and fill with cheesecake mixture using piping bag.
Spoon peach topping over each donut, sprinkle with crumble, and dust with powdered sugar if desired.
Notes
Use a thermometer to maintain proper oil temperature for frying.
Fill donuts after cooling to prevent the filling from melting.
Canned peaches work as a substitute—just reduce added sugar.
Bake instead of frying for a lighter alternative.
Donuts are best enjoyed fresh but can be stored refrigerated for up to 3 days.
