Get ready to experience the ultimate indulgence with these Classic Peach Cobbler Cheesecake Donuts! Imagine warm, cinnamon-sugar donuts sliced in half and filled with luscious cream cheese frosting and sweet, syrupy peaches. It’s a mash-up of peach cobbler and cheesecake—inside a donut—and it’s as heavenly as it sounds!
Ingredients
1 can refrigerated biscuit dough
Vegetable oil, for frying
1 can (15 oz) sliced peaches in syrup, drained and chopped
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For the cheesecake filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Continue the instructions on the next page.
Instructions
Step 1: Heat oil in a deep skillet or saucepan to 350°F (175°C). Meanwhile, mix the cinnamon and sugar together in a shallow bowl and set aside.
Step 2: Separate biscuit dough and cut out the centers to create donut shapes (save the holes for mini treats if desired).
Step 3: Fry each donut for about 1–2 minutes per side, until golden brown. Remove and drain on paper towels, then immediately roll in cinnamon-sugar mixture to coat.
Step 4: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
Step 5: Once donuts are cool enough to handle, carefully slice them in half horizontally.
Step 6: Spread a generous layer of cheesecake filling on the bottom half of each donut. Top with chopped peaches, then place the top half back on to create a sandwich.
Step 7: Serve immediately or chill for 10–15 minutes to help the filling set slightly.
Storage Information
These donuts are best enjoyed fresh, but can be stored in the refrigerator in an airtight container for up to 2 days. Let them sit at room temperature for 10 minutes before serving for best texture. Freezing is not recommended as the donuts may become soggy.