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Classic Peach Cobbler Cheesecake Donuts

Delicious donuts filled with creamy cheesecake and topped with spiced peaches, perfect for summer gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 donuts
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Donuts
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Vegetable oil (for frying) For frying the donuts
For the Cheesecake Filling
  • 8 oz cream cheese (at room temperature)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
For the Peach Topping
  • 2 cups fresh peaches (peeled and diced) Ripe, juicy peaches preferred.
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon (optional) For added spice.

Method
 

Preparation
  1. In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, and sugar. Whisk until well mixed.
  2. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  3. Gradually add the wet ingredients to the dry mixture. Stir until just combined; be careful not to overmix. The batter should be thick but smooth.
Frying
  1. In a deep pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
  2. Fill a piping bag or a plastic bag with the corner snipped off with the donut batter.
  3. Carefully pipe the batter into small circles in the hot oil, frying about 3–4 donuts at a time to avoid overcrowding.
  4. Fry until golden brown, about 2–3 minutes on each side. Remove using a slotted spoon and drain on paper towels.
Topping Preparation
  1. In a medium bowl, mix together the peach topping ingredients, allowing the peaches to soak in the sugar and lemon juice.
  2. Prepare the cheesecake filling by whipping together the cream cheese, powdered sugar, and vanilla until creamy.
  3. Once the donuts have cooled slightly, create a hole in the side of each donut and fill with the cheesecake mixture using a piping bag. Top generously with the peach mixture.

Notes

Use a cooking thermometer to maintain the oil temperature accurately. If the batter is too thick, add more milk; if too thin, add more flour. Leftover donuts can be stored in an airtight container in the fridge for up to 3 days.