Classic Peach Cobbler Cheesecake Donuts
Indulge in the ultimate dessert hybrid: fluffy yeast donuts filled with a silky cheesecake cream, topped with a warm-spiced peach cobbler filling, and finished with a crunchy crumble topping.
Equipment
- Stand mixer
- Pastry cutter (7.5 cm)
- Wire rack
- Skillet
- Piping bag
- Baking Sheet
Ingredients
Donut Dough:
- 315 g all-purpose flour
- 7 g active dry yeast
- 120 ml warm milk (43°C)
- 50 g granulated sugar
- 2 large eggs, at room temperature
- 56 g unsalted butter, softened
- 3 g salt
- Vegetable oil for frying or baking
Cheesecake Filling:
- 225 g cream cheese, softened
- 30 g powdered sugar
- 5 ml vanilla extract
- 60 ml heavy cream
Peach Cobbler Topping:
- 3 large ripe peaches, peeled and diced
- 28 g unsalted butter
- 55 g brown sugar
- 13 g granulated sugar
- 5 g ground cinnamon
- 1 g ground nutmeg
- 3 g cornstarch mixed with 15 ml water
Crumble Topping:
- 65 g all-purpose flour
- 55 g brown sugar
- 57 g cold unsalted butter, cubed
- 0.5 g ground cinnamon
- 1 Pinch of salt
Glaze (Optional):
- 60 g powdered sugar
- 15–30 ml milk
- 2.5 ml vanilla extract
Instructions
Prepare the Dough
- In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it stand for 5-10 minutes until the mixture becomes foamy.
- In the bowl of a stand mixer, whisk together the flour and salt. Add the activated yeast mixture, room-temperature eggs, and softened butter. Mix to form a shaggy dough, then knead for 6-8 minutes until smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
Shape and Cook the Donuts
- Gently deflate the risen dough. On a floured surface, roll it out to 1.25 cm thick. Use a 7.5 cm round cutter to cut out the donuts. Place them on a lined tray, cover loosely, and let them rest for 20 minutes.
- To fry, heat vegetable oil in a pot to 175°C. Fry the donuts for 1-2 minutes per side until golden brown. Work in batches. Alternatively, to bake, preheat the oven to 190°C and bake for 12-15 minutes.
- Transfer the cooked donuts to a wire rack and let them cool completely, for at least 1 hour.
Make the Fillings and Crumble
- To make the cheesecake filling, beat the softened cream cheese with powdered sugar until smooth. Add the vanilla extract and heavy cream, then whip until light, fluffy, and thick enough to pipe.
- For the peach topping, melt the butter in a skillet over medium heat. Stir in the peaches, sugars, cinnamon, and nutmeg. Cook for 5 minutes until peaches soften. Stir in the cornstarch slurry and cook until thickened. Let it cool completely.
- For the crumble, combine flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a fork to work it in until the mixture looks like coarse crumbs. Spread on a baking sheet and bake at 175°C for 10 minutes until golden. Let cool completely.
Assemble the Donuts
- Once all components are fully cooled, use a piping bag to fill each donut from the side with the cheesecake filling. Spoon the peach cobbler topping over the top, sprinkle with the crumble, and drizzle with the optional glaze if using.
Notes
Storage Tip: Assembled donuts are best enjoyed the same day. Store leftovers in an airtight container in the refrigerator for up to 2 days. Let them sit at room temperature for 15-20 minutes before serving.
Make-Ahead Tip: To save time, the peach topping, cheesecake filling, and crumble can all be made 1-2 days in advance and stored in the refrigerator (topping and filling) or at room temperature (crumble).
Ingredient Tip: For a smooth cheesecake filling, ensure your cream cheese is fully softened. If using frozen or canned peaches, pat them very dry before cooking to prevent a watery topping.
Technique Tip: For the lightest fried donuts, use a thermometer to maintain an oil temperature of 175°C. For a crisp crumble, avoid overworking the butter into the flour; stop when you have coarse crumbs.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 6gFat: 28gSaturated Fat: 14gCholesterol: 85mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 350IUVitamin C: 2mgCalcium: 60mgIron: 2mg
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