Classic Peach Cobbler Cheesecake Donuts
Soft donuts filled with creamy cheesecakeTopped with spiced peach cobbler and crumblePerfect bakery-style dessert at home
Ingredients
- Donut Dough
- 2 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast
- ½ cup warm milk 110°F / 43°C
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ¼ cup unsalted butter softened
- ½ tsp salt
- Vegetable oil for frying or baking
- Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup heavy cream
- Peach Cobbler Topping
- 3 large ripe peaches peeled and diced
- 2 tbsp unsalted butter
- ¼ cup brown sugar
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp cornstarch mixed with 1 tbsp water
- Crumble Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold butter cubed
- ¼ tsp cinnamon
- Pinch of salt
- Optional Glaze
- ½ cup powdered sugar
- 1 –2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Combine warm milk, sugar, and yeast. Let rest for 10 minutes until foamy.
- Add eggs, flour, butter, and salt. Knead for 6–8 minutes until smooth. Cover and let rise for 1 hour.
- Roll out dough and cut donut rounds. Fry at 350°F for 2 minutes per side or bake at 375°F for 12–15 minutes.
- Beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth and fluffy.
- Cook peaches with butter, sugars, cinnamon, and nutmeg until soft. Add cornstarch slurry and simmer until thickened.
- Mix crumble ingredients until crumbly and bake at 350°F for 10 minutes until golden.
- Fill cooled donuts with cheesecake filling, spoon peach cobbler topping over each, sprinkle with crumble, and drizzle glaze.
Notes
These donuts are best served slightly warm. For extra crunch, toast the crumble topping just before serving. You can skip the glaze if you prefer a less sweet finish.