Description
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.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 410
- Sugar: 20g
- Sodium: 170mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
