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Classic Peach Cobbler Cheesecake Donuts are the ultimate mash up for those who want the comfort of grandma&rsquos cobbler and the indulgence of a bakery treat all in one bite. Fluffy airy donuts are filled with creamy cheesecake and finished with juicy spiced peaches and a buttery crumble. When you bring these out they never last long on the dessert table.
I first made these for a family brunch and everyone raved about the creamy filling and juicy topping. Now they get requested for birthdays and any time someone gets a peach craving.
Ingredients
- All purpose flour: This forms the structure for soft tender donuts Opt for unbleached if you can for a lighter crumb
- Active dry yeast: This gives the donuts their rise Make sure yours is fresh by checking the expiration and activating in warm liquid
- Warm milk: The key for activating yeast and making the dough silky Use whole milk for the best richness
- Granulated sugar: Adds light sweetness and helps browning in the dough
- Large eggs: The secret to a rich and pillowy donut Use at room temperature so the dough proofs evenly
- Unsalted butter: Adds flavor and tenderness to both the dough and toppings Use quality butter for the cleanest taste
- Salt: Balances the sweetness and boosts every other flavor
- Vegetable oil: For gentle frying or brushing on for baking Choose a neutral oil with high smoke point
- Cream cheese: The centerpiece for the cheesecake filling Softened for the smoothest blending
- Powdered sugar: Blends easily into the filling for a pillowy texture
- Vanilla extract: Lifts the filling and peach topping Choose pure vanilla for the fullest flavor
- Heavy cream: Transforms the filling into a rich smooth cream
- Ripe peaches: The star of the peach cobbler topping Look for peaches that yield slightly to pressure and smell fragrant
- Brown sugar: Gives the peach topping and crumble a cozy molasses note Light or dark works
- Cinnamon and nutmeg: Add spiced warmth in the filling and peach topping Freshly grated nutmeg brings even more aroma
- Cornstarch: Thickens the peach topping for that luscious finish
- Cold butter: For the crumble topping Cold cubes help the topping bake up crisp
- Pinch of salt in crumble: Balances the sweet toppings
- Optional glaze: Powdered sugar milk and vanilla for a simple drizzle that ties it all together
Instructions
- Prepare the Donut Dough:
- Start by mixing warm milk with granulated sugar and yeast in a small bowl. Allow this mixture to sit close to the warmth of your kitchen for around ten minutes or until it bubbles up with a foamy layer on top. This shows your yeast is alive and the donuts will rise beautifully. In a large bowl whisk flour and salt together then pour in the bubbly yeast mixture along with eggs and softened butter. Use a sturdy spoon or your hands to work the dough together until a shaggy ball forms. Turn it onto a clean surface and knead for about eight minutes until the dough gets stretchy smooth and just slightly tacky. Place it in a greased bowl and cover with plastic wrap or a clean towel. Let it rest somewhere warm for about an hour so it doubles in size.
- Shape and Cook:
- After the dough rises punch it down to release extra gas. On a floured surface roll it out to about half an inch thick. Use a round cutter or glass to make circles about three inches wide try not to twist as you cut so the edges stay even. Arrange them on a tray and cover loosely so the shaped donuts can puff up for another twenty minutes. For frying heat oil to three hundred fifty degrees Fahrenheit and cook each donut for one to two minutes per side until deeply golden. If you prefer baking line a tray with parchment and bake at three hundred seventy five degrees Fahrenheit for twelve to fifteen minutes. Let all donuts cool completely before the next step.
- Make the Cheesecake Filling:
- Use an electric mixer to beat softened cream cheese with powdered sugar until no lumps remain. Scrape down the bowl then add vanilla extract and heavy cream. Continue to whip the mixture until it turns fluffy and light. Scoop the filling into a piping bag with a round tip so you can easily fill the donuts later.
- Prepare the Peach Cobbler Topping:
- Melt butter in a skillet over medium heat then stir in diced peaches brown sugar granulated sugar cinnamon and nutmeg. As the peaches cook and soften about five minutes they will become syrupy and start releasing juice. Stir in the cornstarch mixed with a splash of water to help the sauce thicken and bubble up. Remove from heat and cool to room temperature before using.
- Make the Crumble Topping:
- To make the crumble stir flour brown sugar cinnamon and a pinch of salt together. Add cold cubed butter and cut it in with a fork or your fingertips until the mixture looks like coarse crumbs. Spread it onto a baking sheet and bake at three hundred fifty degrees Fahrenheit for ten minutes. The crumble should be golden and crisp when done. Cool completely before topping.
- Assemble the Donuts:
- Take your cooled donuts and fill each one by inserting the piping bag into the side and squeezing in a generous amount of cheesecake filling. Spoon the cooled peach cobbler topping over the top. Sprinkle with the crisp crumble and drizzle with glaze if you want a finishing touch.
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The peaches always remind me of summer days spent at my grandma&rsquos kitchen table where she would let me stir the fruit into her famous cobbler. For these donuts I always use peaches that are just starting to soften and are heavy for their size you can taste the difference in every bite.
Storage Tips
Once assembled the donuts are best eaten within twenty four hours for optimum flavor and texture. If you need to store leftovers keep them in the refrigerator in an airtight container lined with paper towels to absorb excess moisture. Bring to room temperature before serving so the filling and topping shine.
Ingredient Substitutions
If fresh peaches are out of season canned peaches well drained and patted dry make a good substitute. You can swap cream cheese for mascarpone or a tangy Greek yogurt for a lighter filling. For gluten free needs use a cup for cup gluten free flour blend and make sure your yeast is gluten free certified.
Serving Suggestions
These donuts are showstoppers as a brunch centerpiece but also make a memorable dessert for potlucks and celebrations. I love serving them with hot coffee or tea and a few extra peach slices on the side. If you want extra decadence a big scoop of vanilla ice cream next to a warm donut is hard to beat.
Cultural and Historical Context
Peach cobbler has a deep Southern tradition symbolizing hospitality and summer harvests. Donuts have long been beloved for their fried and fluffy splendor. By combining the two you get a treat that nods to comfort food roots while feeling fresh and innovative. Every bite is sweet nostalgia.
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Each bite is perfectly fluffy creamy and fruity. Share these and you&rsquoll always be the most popular guest at the table.
Frequently Asked Questions
- → What is the texture of these donuts?
These donuts are soft and fluffy, featuring a creamy cheesecake filling with a luscious peach topping and a crisp crumble.
- → Can I bake instead of fry the donuts?
Yes, you can bake the donuts at 375°F (190°C) for 12-15 minutes until lightly golden for a lighter option.
- → How should I store filled donuts?
Once assembled, store the donuts in an airtight container in the refrigerator for up to 2 days for optimal freshness.
- → Can I use canned peaches for the topping?
Canned peaches can be used if well-drained. Fresh peaches offer the best flavor and texture in the topping.
- → What type of cream cheese is best for the filling?
Use full-fat cream cheese for a smooth and creamy texture in the cheesecake filling.