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Delicious classic peach cobbler cheesecake donuts with peach topping

Classic Peach Cobbler Cheesecake Donuts

Delight in the flavors of summer with these fluffy, creamy donuts filled with peach cobbler goodness.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 donuts
Course: Dessert, Snack
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Peach Cobbler Topping
  • 2 cups chopped peaches (fresh or frozen) Use fresh peaches when in season for vibrant flavor.
  • 1/3 cup light brown sugar, packed
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon cornstarch
  • 1 tablespoon water
For the Donuts
  • 4 cups vegetable oil for frying Heat to 350°F (175°C) for frying.
  • 8 large refrigerated buttermilk biscuits
For the Cheesecake Filling
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
For the Cobbler Crumb
  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, melted
For the Vanilla Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons milk Adjust for desired consistency.
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons graham cracker crumbs (optional) For added texture.

Method
 

Preparing the Peach Cobbler Topping
  1. Combine the chopped peaches, light brown sugar, lemon juice, ground cinnamon, and ground nutmeg in a saucepan over medium heat.
  2. Cook until the peaches soften and release their juices.
  3. Whisk together the cornstarch and water in a small bowl, then stir the slurry into the peaches.
  4. Simmer for 1–2 minutes until the juices thicken into a glossy sauce. Remove from heat and let cool to room temperature.
Making the Cobbler Crumb
  1. Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
  2. Stir together the flour, light brown sugar, granulated sugar, ground cinnamon, and salt in a bowl.
  3. Pour in the melted butter and mix with a fork until the mixture forms moist clumps.
  4. Spread the crumbs on the prepared baking sheet and bake for 8–10 minutes, stirring once, until lightly golden. Let cool completely to crisp up.
Preparing the Cheesecake Filling
  1. Beat the softened cream cheese in a mixing bowl until smooth.
  2. Add the powdered sugar and vanilla extract, mixing until no lumps remain.
  3. Pour in the heavy cream and beat just until thick and creamy. Refrigerate while you fry the donuts.
Frying the Donuts
  1. Separate the refrigerated biscuits and cut out the centers with a small round cutter to form donut rings.
  2. Gently stretch each ring to keep the hole open. Save the centers to fry as donut holes.
  3. Heat the vegetable oil in a deep pot over medium heat until it reaches about 350°F (175°C), filling the pot no more than halfway.
  4. Fry the donuts in batches for 1–2 minutes per side until golden. Transfer to a wire rack set over a baking sheet to drain. Allow the oil to return to temperature between batches.
Glazing and Topping the Donuts
  1. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust with more milk or sugar as needed for a thick, pourable consistency.
  2. Dip the tops of the warm donuts into the glaze or spoon the glaze over them, letting excess drip off before placing them back on the rack.
  3. Once cooled, spoon or pipe a generous swirl of the chilled cheesecake topping onto each donut.
  4. Top each donut with a spoonful of the cooled peach cobbler mixture, letting some sauce drip down the sides.
  5. Sprinkle the cobbler crumbs over the peaches, pressing lightly so they stick. Finish with a sprinkle of graham cracker crumbs if using.
  6. Serve the Classic Peach Cobbler Cheesecake Donuts right away or chill briefly to help the layers set.

Notes

Store these donuts in an airtight container in the fridge for up to 3 days. If you’re dealing with extras, freeze them for up to a month. To reheat, pop them in the microwave for 15-20 seconds or warm them in the oven.