Fluffy donuts filled with smooth cheesecake and topped with warm peaches and a crisp crumble.
Ingredients
→ Donut Dough
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)
→ Cheesecake Filling
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
¼ cup heavy cream
→ 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 mixed with 1 tbsp water (slurry for thickening)
→ Crumble Topping
½ cup all-purpose flour
¼ cup brown sugar
¼ cup cold butter, cubed
¼ tsp cinnamon
Pinch of salt
→ Optional Glaze
½ cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Instructions
Combine warm milk, granulated sugar, and active dry yeast in a small bowl. Allow to rest for 5–10 minutes until foamy. In a large bowl, whisk flour and salt together. Add yeast mixture, eggs, and softened butter. Mix until dough begins to form then knead on floured surface for 6–8 minutes until smooth and elastic. Place in greased bowl, cover, and let rise for about 1 hour until doubled.
Punch down dough and roll out to ½-inch thickness. Cut into 3-inch circles and place on parchment-lined tray. Cover and rest 20 minutes. For frying, heat oil to 350°F (175°C) and fry donuts 1–2 minutes per side until golden. For baking, preheat oven to 375°F (190°C) and bake for 12–15 minutes until lightly golden. Cool completely on wire rack.
Beat softened cream cheese and powdered sugar until smooth. Incorporate vanilla extract and heavy cream; continue beating until light and creamy. Transfer to piping bag fitted with round tip.
Melt butter in skillet over medium heat, then add diced peaches. Stir in brown sugar, granulated sugar, cinnamon, and nutmeg. Cook approximately 5 minutes until peaches release juices. Add cornstarch slurry and stir 1–2 minutes until thickened. Remove from heat and cool slightly.
Mix flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter using fork or pastry blender until mixture resembles coarse crumbs. Spread on parchment-lined baking sheet and bake at 350°F (175°C) for 10 minutes until golden and crisp. Cool before use.
Fill cooled donuts with cheesecake filling using piping bag. Top with peach cobbler mixture, then sprinkle crumble topping. Optionally, drizzle with glaze made from powdered sugar, milk, and vanilla extract for added sweetness and shine.
Notes
- Allow dough to fully rise to ensure light, fluffy texture. Cooling donuts before filling prevents melting of cheesecake mixture.
Tools You’ll Need
- Mixing bowls
- Piping bag with round tip
- Skillet
- Baking sheet
- Frying pan or deep fryer
- Rolling pin
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
- Contains eggs, dairy, and gluten
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
