Peach Cobbler Cheesecake Donuts

Classic Peach Cobbler Cheesecake Donuts blend three irresistible desserts into one: fluffy donut dough, a rich cheesecake filling, and warm peach-cobbler topping with a crunchy graham-cracker finish. The result looks stunning—soft golden donuts bursting with gooey cheese and juicy peaches, finished with glaze and cinnamon.

Why You’ll Love This Recipe

• Triple dessert fusion: donut + cheesecake + peach cobbler all in one bite.
• Show-stopping look: The layered filling and topping recreate the visual from the photo.
• Crunch and cream: Each donut delivers crisp dough, creamy center, sweet fruit, and a crunchy graham-topping finish.
• Perfect for brunch or dessert: Easy to serve, fun to eat, and versatile for occasions.

Equipment

• 9-inch springform pan
• large roasting pan (big enough for the springform pan to fit inside)

Ingredients

For the Donuts:

• 1 can biscuit dough or pre-made donut dough
• Vegetable oil, for frying

For the Peach Cobbler Filling:

• 1 can peach slices in syrup or fresh peaches, chopped
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon water

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup heavy cream

For the Topping:

• ¼ cup crushed graham crackers or crushed digestive biscuits
• ¼ cup glaze (store-bought or homemade with powdered sugar and milk)
• Pinch of cinnamon

Directions

1. Prepare the Peach Cobbler Filling
   • In a saucepan over medium heat, combine the chopped peach slices (or drained canned peaches), ¼ cup brown sugar, 1 tsp ground cinnamon, 1 tbsp cornstarch, and 1 tbsp water.
   • Stir constantly until the peaches become tender and the mixture thickens, about 5-7 minutes.
   • Remove from heat and allow to cool to room temperature before using.
2. Make the Cheesecake Filling
   • In a bowl, beat the 8 oz softened cream cheese, ¼ cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy.
   • Next, add ¼ cup heavy cream and continue mixing until light and fluffy.
3. Fry the Donuts
   • Heat vegetable oil in a deep fryer or heavy pot to 350 °F (175 °C).
   • Take the biscuit dough (or donut dough), shape into donut rings (or desired shape) and carefully fry each piece for about 2-3 minutes per side until golden brown and cooked through.
   • Remove donuts with a slotted spoon and place on paper towels to drain excess oil; allow to cool slightly so they can be filled.
4. Assemble the Donuts
   • Using a knife, make a horizontal cut in each donut to open it like a sandwich.
   • Spoon (or pipe) a portion of the cheesecake filling onto the bottom half of each donut.
   • Top that with a generous layer of the cooled peach cobbler filling.
   • Close the donut or leave open-faced depending on your desired presentation.
5. Add the Topping
   • Sprinkle ¼ cup crushed graham crackers (or digestive biscuits) over each filled donut for crunch.
   • Drizzle ¼ cup glaze over the donuts—store-bought or homemade by mixing powdered sugar and milk to your preferred consistency.
   • Finish with a pinch of cinnamon on each for extra spice and visual effect.
6. Serve Immediately
   • Serve the donuts while the fillings are set yet warm. The contrast of creamy cheesecake, warm peach, and crisp topping is best enjoyed right away.

Pro Tips and Variations

• For easier filling, use a piping bag for the cheesecake mixture so each donut gets a clean, even portion.
• Use fresh ripe peaches when in season for best texture; canned peaches work well if drained.
• If preferred, you can bake the donuts instead of frying—though frying gives the most authentic texture.
• Flavor variation: Substitute peaches with apples and make an apple-cobbler version.
• Make-ahead tip: Prepare the peach filling and cheesecake filling the day before, then assemble just before serving for maximum freshness.

Serving Suggestions

• Place donuts on a dessert plate with a side of vanilla ice cream or whipped cream for extra indulgence.
• Drizzle additional caramel or peach syrup over the top for a brunch setting.
• Serve on a large platter at brunch or party; they look great in a stack.

Storage / Reheating

• Storage: Store assembled donuts in an airtight container in the refrigerator for up to 2 days. The topping may lose some crispness over time.
• Reheating: Gently warm in a 300 °F oven for 5 minutes to refresh dough texture or microwave for ~10 seconds (though topping may soften).
• Avoid storing at room temperature due to the cheesecake filling.

FAQs

Can I use a different dough instead of biscuit or donut dough?
A: Yes — you can use homemade sweet yeast dough if preferred. Adjust frying time as needed.

What if I want to bake instead of fry?
A: You can bake donuts at around 375 °F (190 °C) for about 12-15 minutes until golden—but expect a slightly different texture.

Can I freeze these donuts?
A: It’s best to freeze the dough only; fill and top after thawing for best texture.

Conclusion

These Classic Peach Cobbler Cheesecake Donuts deliver a flawless blend of flavor and texture—with fluffy fried dough, creamy cheesecake core, warm spiced peach topping, and a crunchy finish. Follow each layer carefully for a dessert that looks just like the picture and impresses every time. Enjoy every bite!

Print