Description
Peach Cobbler Cheesecake Donuts blend fried or baked donuts with a creamy cheesecake center, a warm peach cobbler glaze, and a cinnamon crumble topping. A Southern-inspired treat that combines nostalgia and flavor for any gathering.
Ingredients
2 1/2 cups all-purpose flour
1 tsp active dry yeast
1 cup warm milk
3/4 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1 tsp salt
Cheesecake filling: 8 oz cream cheese, 1/2 cup powdered sugar, 1 tsp vanilla extract, 1/4 cup heavy cream
Peach cobbler topping: 2 cups diced peaches, 1/3 cup brown sugar, 2 tbsp granulated sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 2 tbsp cornstarch, 2 tbsp water, 2 tbsp butter
Crumble: 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, 1 tsp cinnamon, pinch of salt
Optional glaze: 1 cup powdered sugar, 2-3 tbsp milk, 1/2 tsp vanilla extract
Instructions
1. In a bowl, dissolve yeast in warm milk. Add flour, sugar, eggs, butter, and salt. Knead until smooth. Let rise 1 hour.
2. Shape 24 donuts with a hole in the center. Fry in hot oil (350°F) until golden or bake at 350°F (180°C) for 10–12 minutes.
3. Meanwhile, mix cheesecake filling: beat cream cheese, sugar, and vanilla. Fold in cream. Chill until needed.
4. For cobbler topping: simmer peaches, sugars, spices, and cornstarch slurry (water + cornstarch) until thick. Cool.
5. Add crumble topping: mix flour, sugar, cinnamon, and salt. Cut cold butter into mixture until crumbly.
6. Insert cheesecake filling into donuts before baking/frying. Brush with peach cobbler mixture. Sprinkle crumble on top. If desired, mix glaze and drizzle over donuts.
Notes
For baking, use greased donut pans. For frying, maintain oil temperature carefully. Chill cheesecake filling to avoid melting donuts. Store in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking or Frying
- Cuisine: American