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Classic Peach Cobbler Cheesecake Donuts

  • Author: amys recipes

Ingredients

Scale

For the Donut Dough:

  • 3 cups all-purpose flour

  • 1 packet (2 1/4 tsp) active dry yeast

  • 1/4 cup granulated sugar

  • 1 cup warm milk

  • 1/4 cup unsalted butter, softened

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

For the Cheesecake Filling:

  • 8 oz cream cheese, softened

  • 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1/4 cup heavy cream

For the Peach Cobbler Filling:

  • 2 cups diced peaches (fresh or canned, drained)

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon cinnamon

  • 1 tablespoon cornstarch mixed with 1 tablespoon water

For Frying & Coating:

  • Vegetable oil for frying

  • 1/2 cup granulated sugar

  • 1 teaspoon cinnamon

Instructions

Step 1: Make the Donut Dough

In a mixing bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Allow it to sit for 5 minutes until foamy. Add the remaining sugar, egg, softened butter, vanilla extract, salt, and flour. Mix until a soft dough forms. Knead for 8–10 minutes until smooth.

Step 2: First Rise

Place the dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.

Step 3: Prepare the Peach Cobbler Filling

In a saucepan, combine peaches, sugar, cinnamon, and lemon juice. Heat until the peaches release juices. Stir in the cornstarch slurry and simmer until thickened. Remove from heat and let cool completely.

Step 4: Make the Cheesecake Filling

Beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and heavy cream. Whip until creamy and pipeable. Chill until needed.

Step 5: Shape the Donuts

Punch down the risen dough. Roll it out to ½-inch thickness and cut into circles using a donut cutter or round cookie cutter. Place them on parchment-lined trays and let rise again for 30 minutes.

Step 6: Fry the Donuts

Heat oil to 350°F (175°C). Fry donuts until golden brown on both sides, about 1–2 minutes per side. Drain on paper towels.

Step 7: Coat & Fill the Donuts

 

Mix sugar and cinnamon in a bowl. Roll warm donuts in the cinnamon sugar mixture. Use a piping tip or skewer to create a hole in the side. Pipe the cheesecake filling into one side and peach cobbler filling into the other for a layered flavor explosion.

Notes

  • Oil temperature must remain steady at 350°F. Too hot = burnt outside, raw inside.

  • Let fillings cool completely before piping—warm fillings will thin and leak.

 

  • Donut dough should feel soft, not sticky. Add flour sparingly.

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Find it online: https://recipesamys.com/classic-peach-cobbler-cheesecake-donuts/