Irresistible Peach Cobbler Cheesecake Donuts in 3 Easy Steps
Sweet, creamy peach cobbler cheesecake donuts with a golden crispy exterior and gooey center. Perfect summer dessert.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 10 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk
- 2 tbsp unsalted butter, melted
- 1 large egg
- ½ tsp salt
- Oil for frying
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1 cup diced peaches (fresh or canned, drained)
- ¼ cup brown sugar
- ½ tsp cinnamon
- 1 tsp cornstarch
- 1 tbsp water
- ½ cup granulated sugar
- 1 tsp cinnamon
Instructions
- Mix warm milk and yeast, let sit until foamy. Add sugar, egg, butter, salt, and flour. Knead until smooth and elastic.
- Cover and let dough rise 1–1½ hours until doubled in size.
- Simmer peaches, brown sugar, cinnamon, cornstarch, and water until thick and glossy. Cool completely. In another bowl, whip cream cheese, powdered sugar, vanilla, and cream until silky.
- Roll dough to ½-inch thickness and cut into rounds. Fry at 350°F (175°C) until golden brown on both sides. Toss warm donuts in cinnamon sugar.
- Once cooled slightly, pipe cheesecake filling into the center, then spoon in peach cobbler mixture.
Notes
- Use fresh peaches for best flavor.
- Let dough rise in a warm place for best results.
- Fry donuts in small batches to maintain oil temperature.
Nutrition
- Serving Size: 1 donut
- Calories: 410
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg