High Protein RecipeRecipe

Classic Peach Cobbler Cheesecake Donuts Recipe

Updated on 5 min read

Preparation Overview

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Cooling Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 12 donuts
  • Calories per serving: ~370 kcal

 Introduction: A Sweet Southern Dream

If you’ve ever found yourself torn between indulging in a warm peach cobbler and a creamy slice of cheesecake, these Classic Peach Cobbler Cheesecake Donuts are your ultimate dessert dream come true. Soft, fluffy donuts filled with velvety cheesecake filling, topped with caramelized peaches, and finished with a golden brown cobbler crumble — every bite delivers a burst of texture and flavor that’s both nostalgic and luxurious.

This recipe is a true showstopper — ideal for summer gatherings, brunches, or simply treating yourself to something extraordinary. The combination of cinnamon-spiced peaches, silky cheesecake, and buttery crumble transforms ordinary donuts into a dessert masterpiece.

 Ingredients

For the Donuts

  • 2 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • ½ cup warm milk (110°F / 43°C)
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup unsalted butter, softened
  • ½ tsp salt
  • Vegetable oil (for frying or baking)

For the Cheesecake Filling

  • 8 oz cream cheese, softened
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup heavy cream (for smooth texture)

For the Peach Cobbler Topping

  • 3 large ripe peaches, peeled and diced
  • 2 tbsp unsalted butter
  • ¼ cup brown sugar
  • 1 tbsp granulated sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp cornstarch + 1 tbsp water (slurry for thickening)

For the Crumble Topping

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup cold butter, cubed
  • ¼ tsp cinnamon
  • Pinch of salt

For the Glaze (optional)

  • ½ cup powdered sugar
  • 1–2 tbsp milk
  • ½ tsp vanilla extract

 Instructions

Step 1: Prepare the Donut Dough

  1. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. In a large mixing bowl, whisk together flour and salt. Add in the yeast mixture, eggs, and softened butter.
  3. Mix until the dough starts to come together, then knead on a floured surface for about 6–8 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.

Step 2: Shape and Fry (or Bake)

  1. Punch down the dough and roll it out to about ½-inch thick.
  2. Use a round cutter to make 3-inch circles. Place on a parchment-lined tray, cover, and let rest for 20 minutes.
  3. Frying method: Heat oil to 350°F (175°C). Fry each donut for 1–2 minutes per side until golden.
    Baking method: Bake at 375°F (190°C) for 12–15 minutes until lightly golden.
  4. Cool donuts on a wire rack completely before filling.

Step 3: Make the Cheesecake Filling

  1. Beat cream cheese and powdered sugar together until smooth.
  2. Add vanilla and heavy cream, and continue beating until light and creamy.
  3. Spoon the filling into a piping bag fitted with a round tip.

Step 4: Prepare the Peach Cobbler Topping

  1. In a skillet over medium heat, melt butter and add diced peaches.
  2. Stir in brown sugar, granulated sugar, cinnamon, and nutmeg.
  3. Cook until peaches release juices (about 5 minutes).
  4. Add cornstarch slurry to thicken; stir for 1–2 minutes until syrupy. Remove from heat and let cool slightly.

Step 5: Make the Crumble Topping

  1. Combine flour, brown sugar, cinnamon, and salt in a bowl.
  2. Cut in the cold butter using a fork or pastry blender until the mixture resembles coarse crumbs.
  3. Bake on a parchment-lined baking sheet at 350°F (175°C) for 10 minutes or until golden and crisp. Cool and set aside.

Step 6: Assemble the Donuts

  1. Using a piping bag, inject the cheesecake filling into each cooled donut.
  2. Spoon a generous amount of peach cobbler topping over the top.
  3. Sprinkle with the crumble topping for added crunch.
  4. Optionally, drizzle with glaze for extra sweetness and shine.

 Chef’s Tips & Tricks

  • Use ripe peaches: The juicier and more fragrant, the better the topping will taste.
  • Keep the filling cold: Chill your cheesecake filling before piping for a cleaner texture and less mess.
  • Make ahead: The crumble and peach topping can be made a day in advance and stored in the fridge.
  • Variations:
    • Swap peaches for apples, cherries, or blueberries.
    • Add a hint of bourbon or rum extract to the peach topping for an adult twist.
    • Use store-bought donuts if short on time — the filling and topping will still make them taste homemade.

 Storage & Serving

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Freeze: Unfilled donuts can be frozen for up to 2 months. Thaw, then fill and top before serving.
  • Serve chilled or slightly warm — both are irresistible!

 Nutritional Information (per donut)

Component Amount
Calories ~370 kcal
Carbohydrates 48 g
Protein 6 g
Fat 16 g
Saturated Fat 8 g
Sugar 27 g
Fiber 2 g
Sodium 190 mg

 Final Thoughts

These Classic Peach Cobbler Cheesecake Donuts are pure comfort in dessert form — an irresistible blend of southern soul and creamy indulgence. Whether you make them for a special occasion or a lazy weekend treat, they’re guaranteed to impress anyone who takes a bite.

Fluffy, creamy, fruity, and buttery — each element complements the other in perfect harmony. They’re the kind of dessert that makes people stop mid-bite and say, “You made these?!”

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