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Peach Cobbler Cheesecake Donuts

Peach Cobbler Cheesecake Donuts combine the comforting flavors of a summer peach cobbler with the rich, creamy texture of cheesecake, creating a decadent dessert that’s perfect for any occasion.

  • Total Time: 30 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 (16 oz) can refrigerated biscuit dough (8 biscuits)
  • Vegetable oil, for frying
  • 1 cup fresh peach slices
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. In a saucepan, combine peach slices, brown sugar, cinnamon, cornstarch, and water. Cook over medium heat until peaches are tender and mixture thickens. Set aside to cool.
  2. Beat cream cheese, powdered sugar, and vanilla until smooth. Place mixture in a piping bag and set aside.
  3. Flatten each biscuit dough piece and place a spoonful of the peach mixture in the center. Fold dough over, seal edges, and shape into a donut.
  4. Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry donuts until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
  5. Once donuts are slightly cooled, use a piping bag to inject the cheesecake filling into each donut.
  6. In a small bowl, mix granulated sugar and cinnamon. Roll the filled donuts in the cinnamon sugar mixture to coat.

Notes

For best results, use ripe peaches for the filling. Donuts are best served fresh but can be stored in an airtight container for up to 2 days. If desired, add a drizzle of caramel sauce for extra flavor.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 22
  • Sodium: 280
  • Fat: 14
  • Saturated Fat: 6
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 15