There’s something magical about that first bite of summer—when ripe peaches hit your tongue, all juicy and sweet. I grew up sneaking peaches from my grandma’s orchard, sticky juice running down my arms while she pretended not to notice. This recipe for Peach Cobbler Cheesecake Donuts captures that nostalgia perfectly—golden fried dough hugging a creamy cheesecake center, topped with gooey peach cobbler filling that oozes out when you take a bite. It’s like summer vacation and Sunday brunch had a delicious baby. My husband calls these “dangerous” because one is never enough—warm, crispy on the outside, with that surprise burst of peachy goodness inside. Trust me, you’ll want to make a double batch!

Why You’ll Love These Peach Cobbler Cheesecake Donuts

These donuts are pure magic—the kind of dessert that makes people close their eyes and sigh after the first bite. Here’s why they’ll become your new obsession:

Crispy meets creamy: That golden fried shell gives way to a luscious cheesecake center that’ll make you weak in the knees
Summer in every bite: Juicy peaches simmered with cinnamon and brown sugar taste like sunshine and happy memories
Bakery-worthy at home: That satisfying crackle when you bite in? Pure doughnut-shop perfection without leaving your kitchen
The ultimate surprise: Nobody expects that gooey peach cobbler filling lurking inside—it’s like finding the prize in a cereal box

Fair warning: You might need to hide these from family members. They disappear faster than you can say “just one more!”

Ingredients for Peach Cobbler Cheesecake Donuts

Gathering these ingredients is like assembling a dream team – each one plays a special role in creating donut magic. I’ve learned through trial and error (okay, mostly error) that quality matters here. Don’t skimp on the good stuff!

For the dough: 2 ¼ cups all-purpose flour (scooped and leveled, please – we’re not barbarians), ¼ cup granulated sugar (the sweet start to everything good), 1 packet (2 ¼ tsp) active dry yeast (this little powerhouse makes the magic happen), ½ cup warm milk (think baby bottle temperature – about 110°F), 2 tbsp unsalted butter (melted but not hot – we’re making donuts, not scrambled eggs), 1 large egg (room temp is best), ½ tsp salt (the flavor booster), and oil for frying (I use vegetable or peanut oil – they can take the heat)
For the cheesecake filling: 8 oz cream cheese (softened to room temp – no cheating with the microwave!), ⅓ cup powdered sugar (sifted unless you enjoy lumpy surprises), 1 tsp vanilla extract (the real stuff – imitation vanilla should be illegal), 2 tbsp heavy cream (makes it silky smooth)
For the peach cobbler filling: 1 cup diced peaches (fresh summer peaches are heaven, but drained canned work in a pinch), ¼ cup brown sugar (pack it like you mean it), ½ tsp cinnamon (the soul of comfort baking), 1 tsp cornstarch (our thickening hero), 1 tbsp water (just enough to help everything play nice)
For coating: ½ cup granulated sugar, 1 tsp cinnamon (mixed together in a shallow bowl – your future self will thank you for doing this first)

See? Nothing too crazy – just good, honest ingredients that’ll make your kitchen smell like a summer fairground. Now let’s get cooking!

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for these donuts! Just grab:

A large mixing bowl (for that glorious dough)
Stand mixer with dough hook (or strong arms for kneading)
Rolling pin (grandma’s wooden one works perfectly)
3-inch round cutter (or a drinking glass in a pinch)
Candy/deep fry thermometer (trust me, oil temperature is everything)
Piping bag with round tip (or a ziplock bag with the corner snipped off)
Slotted spoon (for fishing out those golden beauties)

That’s it! Now let’s make some magic happen.

How to Make Peach Cobbler Cheesecake Donuts

Okay, let’s dive into the fun part! Making these donuts is like conducting a sweet symphony – each step builds on the last to create something magical. Don’t let the multiple components scare you; I’ll walk you through everything. Just imagine the oohs and aahs you’ll get when you serve these!

Preparing the Dough

First, wake up that yeast! Mix your warm milk (think bathwater temperature) with yeast and let it sit until foamy – about 5 minutes. This is your dough’s “hello world” moment. Add sugar, egg, melted butter (cooled!), and salt, then gradually mix in flour until a shaggy dough forms. Knead for about 5 minutes by machine or 8 by hand until it’s smooth and elastic – it should feel like a baby’s cheek. Pop it in a greased bowl, cover with a towel, and let it rise in a warm spot until doubled – usually 1 to 1½ hours. No peeking! This is its beauty sleep time.

Making the Peach Cobbler Filling

While the dough rises, let’s make that glorious peach filling. Toss diced peaches (fresh or well-drained canned), brown sugar, cinnamon, cornstarch, and water into a small saucepan. Simmer over medium heat, stirring occasionally, until the peaches soften and the mixture thickens into a glossy glaze – about 5-7 minutes. Remove from heat and let it cool completely. Pro tip: Spread it on a plate to cool faster. Meanwhile, whip up the cheesecake filling by beating softened cream cheese with powdered sugar, vanilla, and cream until silky smooth. Refrigerate both until assembly time.

Frying & Assembling the Donuts

Heat 3 inches of oil to 350°F in a heavy pot (a candy thermometer is your best friend here). Roll the risen dough to ½-inch thickness and cut into 3-inch rounds. Fry 2-3 at a time for about 1-1½ minutes per side until golden brown. Drain on a wire rack, then immediately toss in cinnamon sugar while warm. Once cooled slightly (but still warm), use a piping bag to inject cheesecake filling into one side, then spoon in peach filling from the other side. The first bite will send you to dessert heaven – crispy outside, creamy and fruity inside!

Tips for Perfect Peach Cobbler Cheesecake Donuts

After making these donuts more times than I can count (okay fine, I lost count after batch twelve), I’ve learned all the little tricks that take them from good to “oh-my-god-can-I-have-another”:

Oil temperature is king: Keep that thermometer handy – 350°F is the sweet spot. Too hot and they’ll burn outside while staying doughy inside; too cool and they’ll soak up oil like sponges.
Fresh peaches FTW: While canned work in a pinch, summer peaches make the filling sing with bright, juicy flavor. Just peel them first – the skins can get weirdly chewy.
Patience with the dough: Don’t rush the rise! Let it double fully for the lightest, airiest texture. I like to put mine in the oven with just the light on – creates the perfect cozy environment.
Fill while warm: The donuts are most cooperative about accepting fillings when they’re still slightly warm – but not hot enough to melt the cheesecake filling into oblivion.
Small batches rule: Frying more than 3 donuts at once drops the oil temp dramatically. Give them space to swim and they’ll reward you with perfect golden perfection.

There you go – all my hard-won secrets! Now go forth and fry with confidence.

Variations & Substitutions

Listen, I’m all about sticking to the original recipe (it’s perfect!), but life happens. Here are my favorite twists when I’m in a pinch or feeling adventurous:

Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon sugar coating for extra warmth
Peach shortcuts: Canned peaches work fine when fresh aren’t available – just drain them really well
Berry bonanza: Swap peaches for blueberries or strawberries in the filling – summer’s bounty!
Dairy swaps: Use mascarpone instead of cream cheese for extra richness, or Greek yogurt for a tangier bite

The beauty of these donuts? They’re forgiving. Just don’t tell Grandma I said that.

Storing & Reheating

These donuts are best eaten fresh (let’s be real – they never last long here!), but if you must save some, here’s how: Store unfilled donuts in an airtight container at room temp for 1 day. Once filled, refrigerate and eat within 2 days. To revive them, pop in a 300°F oven for 5 minutes – just enough to wake up that crispy magic. The microwave turns them into sad, soggy messes – don’t do it!

Nutritional Information

Okay, let’s be real – we’re not eating these donuts for their health benefits! But for those who like to know (or need to justify a second one), here’s the scoop. Remember, these are estimates – actual values can vary based on exact ingredients and how much filling escapes straight into your mouth!

Serving size: 1 donut (if you can stop at just one)
Calories: 410 (worth every single one)
Sugar: 25g (hello, sweet summer love)
Fat: 18g (that’s where the magic lives)
Protein: 7g (surprising bonus!)

There you have it – the delicious details. Now go enjoy that peach cobbler cheesecake donut without guilt! Life’s too short to count calories when something tastes this good.

Frequently Asked Questions

Can I bake these donuts instead of frying?
Oh honey, I get it – frying can feel intimidating! While baking won’t give you that same crispy magic, you can bake at 375°F for 10-12 minutes. Just know they’ll be more like soft rolls than classic donuts. My tip? Brush with melted butter before baking to fake that fried goodness.

What’s the best oil for frying donuts?
I swear by peanut oil – it handles high heat like a champ and doesn’t leave weird flavors. Vegetable oil works too in a pinch. Just avoid olive oil (smoke point too low) and coconut oil (weird aftertaste). Keep that thermometer handy – 350°F is your golden number!

Can I make these ahead of time?
Absolutely! Prep the dough and fillings the night before. Let the dough rise slowly in the fridge overnight – it actually develops more flavor. Just bring everything to room temp before frying and assembling. The filled donuts taste best within a few hours though – that crispy texture is everything!

Help! My filling keeps leaking out!
Been there! Two tricks: 1) Make sure your donuts are slightly cooled before filling (but still warm), and 2) Don’t overstuff – about 1 tsp each of cheesecake and peach filling is perfect. If some leaks? Call it “artisan style” and lick your fingers!

Final Thoughts

There you have it—my ultimate summer dessert obsession! These Peach Cobbler Cheesecake Donuts are pure joy in every bite, combining crispy fried dough with creamy cheesecake and that nostalgic peach cobbler flavor. I dare you to make just one batch—they disappear faster than fireflies at dusk! Tag me when you make them so I can drool over your creations. Happy frying, friends!

Irresistible Peach Cobbler Cheesecake Donuts in 3 Easy Steps