Classic Peach Cobbler Cheesecake Donuts
A delightful twist on two beloved desserts, combining the warm flavors of peach cobbler with creamy cheesecake in a cozy donut.
Ingredients
For the Donut Dough
- 3/4 cup warm whole milk Ensure the milk is warm, not hot
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar 1 tablespoon reserved for activating yeast
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, melted and cooled
- 3 1/4 cups all-purpose flour, plus more as needed
- 1 teaspoon fine salt
- 6 cups neutral oil, for frying Heat to 350°F
For the Cheesecake Filling
- 8 oz full-fat cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch fine salt
For the Peach Filling
- 2 cups peeled diced peaches, fresh or well-drained canned
- 1/3 cup light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch mixed with 1 tablespoon water For thickening
For the Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Preparing the Dough
- In a mixing bowl, stir together the warm milk, yeast, and 1 tablespoon of sugar. Let sit until foamy.
- Mix in the remaining sugar, eggs, melted butter, flour, and salt until a soft dough forms.
- Knead the dough for 6-8 minutes until smooth and elastic.
- Transfer to a greased bowl, cover, and let rise until doubled in size (60-75 minutes).
Making the Peach Filling
- Prepare the peach filling by simmering peaches with brown sugar, lemon juice, and cinnamon for 4-5 minutes.
- Stir in the cornstarch slurry and cook until thick. Remove from heat and cool.
Creating the Topping
- For the topping, rub together flour, brown sugar, cinnamon, and butter until crumbly. Bake at 350°F for 10-12 minutes.
Finishing the Donuts
- Beat together cream cheese, powdered sugar, vanilla, and salt until smooth. Pipe into a bag and chill.
- Roll risen dough to 1/2 inch thick, cut into rounds, and let rise until puffy (25-35 minutes).
- Heat oil to 350°F and fry donuts until golden brown (1-2 minutes per side). Cool on a wire rack.
- Pipe cheesecake filling into each donut.
- Whisk powdered sugar, milk, and vanilla to create glaze. Drizzle over donuts before topping with peach filling and crumble.
Notes
Store donuts in an airtight container at room temperature for up to two days. Freeze individually wrapped in plastic wrap for longer storage.