Classic Peach Cobbler Cheesecake Donuts

How to make Classic Peach Cobbler Cheesecake Donuts (Step 1, 2, 3…)

Step 1: In a small saucepan over medium heat, combine the chopped peaches, brown sugar, and 1/2 tsp cinnamon. Cook for 5-7 minutes until the peaches are soft and syrupy. Remove from heat and let cool.

Step 2: In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.

Step 3: In a shallow bowl, mix the granulated sugar and 1 tsp cinnamon. This will be your donut coating.

Step 4: Heat 2–3 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C).

Step 5: Separate the biscuit dough and cut a small hole in the center of each to make a donut shape. Fry in batches for 1–2 minutes per side or until golden brown.

Step 6: Remove the donuts with a slotted spoon and drain on paper towels. While still warm, toss them in the cinnamon sugar mixture to coat.

Step 7: Once cooled, slice each donut in half horizontally. Spread a generous layer of cheesecake filling on the bottom half, top with a spoonful of the peach cobbler mixture, and cover with the top half of the donut.

Recipe Variations and Possible Substitutions

• Use fresh or frozen peaches instead of canned for a more natural flavor.
• Add a pinch of nutmeg or ginger to the peach filling for a spiced twist.
• Swap the cream cheese filling with vanilla pudding or whipped cream.
• Use flavored biscuit dough like honey butter or cinnamon roll for added sweetness.

Storage and Reheating Tips

• Best enjoyed fresh, but you can store assembled donuts in the refrigerator for up to 2 days.
• Store filling and donuts separately if making ahead; assemble before serving.
• Reheat donuts (without filling) in the oven at 300°F (150°C) for 5–7 minutes or in the air fryer for a crisp finish.
• Not ideal for freezing once assembled, but unfilled fried donuts can be frozen and thawed before use.