Classic Peach Cobbler Cheesecake Donuts (Print Version)
# Ingredients:
→ For the donut dough
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1/2 teaspoon baking powder
04 -
1/4 teaspoon baking soda
05 -
1/2 teaspoon ground cinnamon
06 -
1/4 teaspoon salt
07 -
1/2 cup buttermilk
08 -
1/4 cup unsalted butter, melted
09 -
1 large egg
10 -
1 teaspoon vanilla extract
→ For the cheesecake filling
11 -
8 oz cream cheese, softened
12 -
1/2 cup powdered sugar
13 -
1/2 teaspoon vanilla extract
14 -
1 tablespoon heavy cream
→ For the peach compote
15 -
2 cups fresh peaches, peeled and diced (or canned peaches, drained)
16 -
1/4 cup granulated sugar
17 -
1 tablespoon lemon juice
18 -
1/2 teaspoon ground cinnamon
→ For the optional topping
19 -
1/4 cup granulated sugar
20 -
1/2 teaspoon ground cinnamon
# Instructions:
01 -
In a small saucepan, combine the diced peaches, sugar, lemon juice, and cinnamon. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the peaches are soft and the mixture has thickened slightly. Remove from heat and set aside to cool completely.
02 -
Preheat your oven to 350°F (175°C) and grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
03 -
Spoon the donut dough into the prepared donut pan, filling each cavity about 3/4 full. Bake for 10-12 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
04 -
In a medium bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and heavy cream until smooth and creamy. You can use a hand mixer or stand mixer to make the process easier and achieve a smoother consistency.
05 -
Once the donuts are completely cooled, use a piping bag or a spoon to carefully fill the center of each donut with the cheesecake filling. Be generous, as the creamy filling is one of the best parts of these special treats!
06 -
Spoon a dollop of the cooled peach compote over the cheesecake-filled center of each donut. If desired, garnish with a sprinkle of cinnamon sugar by mixing the cinnamon and sugar together and dusting it over the top.
07 -
Serve the donuts immediately, or refrigerate them for up to a day for an even colder treat. These donuts are best enjoyed within a day of making them, though they will last for up to 2 days in an airtight container in the refrigerator.
# Notes:
01 -
These indulgent donuts combine the comforting flavors of peach cobbler with creamy cheesecake filling, all in a convenient handheld treat.
02 -
For a time-saving option, you can use store-bought plain donuts and simply add the cheesecake filling and peach compote.
03 -
If fresh peaches aren't in season, canned peaches work wonderfully in this recipe - just be sure to drain them well.