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Layered baked donut split in half, filled with creamy cheesecake, topped with warm, spiced peach cobbler filling and a golden brown crumble.

Classic Peach Cobbler Cheesecake Donuts

These Classic Peach Cobbler Cheesecake Donuts are a heavenly mashup of warm, cinnamon-spiced peach cobbler and creamy cheesecake filling inside a soft, golden donut. Perfect for brunch or a decadent dessert!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Donut Dough
  • 2 1/4 tsp active dry yeast
  • 3/4 cup warm milk about 110°F (43°C)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter melted
  • 1 large egg room temperature
  • 2 3/4 cups all-purpose flour
  • 1/2 tsp salt
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
Peach Cobbler Topping
  • 2 cups fresh or canned peaches sliced and drained if canned
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch optional, for thickening
Glaze
  • 1 cup powdered sugar
  • 2–3 tbsp milk for thinning

Equipment

  • Mixing bowls
  • Electric Mixer
  • Deep Fryer or Large Pot
  • Slotted spoon
  • Cooling Rack

Method
 

  1. In a small bowl, dissolve yeast in warm milk with 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, whisk together melted butter, remaining sugar, egg, and salt. Stir in the yeast mixture.
  3. Add flour gradually, mixing until a soft dough forms. Knead for 5–7 minutes, then cover and let rise for 1 hour, or until doubled in size.
  4. While the dough rises, prepare the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Refrigerate until ready to use.
  5. For the peach cobbler topping, combine peaches, brown sugar, cinnamon, and cornstarch in a pan. Cook over medium heat for 5 minutes, stirring, until thickened. Set aside to cool.
  6. Roll out the dough on a floured surface to about 1/2 inch thick. Cut into circles using a biscuit cutter or glass. Let rest for 15 minutes.
  7. Heat oil in a deep fryer or pot to 350°F (175°C). Fry donuts in batches until golden brown on both sides, about 1–2 minutes per side. Drain on a rack.
  8. Once cooled slightly, use a piping bag to fill each donut with cheesecake filling.
  9. Top each donut with a spoonful of peach cobbler mixture, then drizzle with glaze.

Notes

For extra crunch, sprinkle crushed graham crackers on top before serving. These are best enjoyed warm, but can be refrigerated and reheated for up to 2 days.