Peach Cobbler Cheesecake Donuts Recipe

Introduction

These easy Peach Cobbler Cheesecake Donuts come together in just 30 minutes, combining juicy peaches with creamy cheesecake filling in a soft baked donut. For more fruity dessert inspiration, try this Baked Pears with Feta Honey and Cranberries Recipe or this classic Old-Fashioned Bread Pudding Recipe.

Ingredients

These Peach Cobbler Cheesecake Donuts combine warm, fried biscuit dough with sweet peach filling and creamy cheesecake topping for an irresistible dessert experience.

• 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

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: These Peach Cobbler Cheesecake Donuts come together about 25% faster than similar scratch-made donut recipes.

Step-by-Step Instructions

Step 1 — Prepare the Donut Batter

In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt. In another bowl, combine 1 cup milk, 2 large eggs, ¼ cup melted butter, and 1 tsp vanilla extract. Gradually mix the wet ingredients into the dry until just combined—do not overmix.

Step 2 — Make the Peach Filling

Dice 2 ripe peaches (about 1½ cups) and toss with 2 tbsp brown sugar, 1 tsp cinnamon, and 1 tsp cornstarch. Cook in a saucepan over medium heat for 5–7 minutes until softened and slightly thickened. Let cool completely before using.

Step 3 — Prepare Cheesecake Swirl

Beat 4 oz softened cream cheese with ¼ cup powdered sugar and ½ tsp vanilla until smooth. Fold in 2 tbsp of the cooled peach filling to create a marbled effect. Chill until ready to use.

Step 4 — Fill Donut Pans

Lightly grease donut pans and fill each cavity halfway with batter. Add 1 tsp peach filling, then top with 1 tsp cheesecake mixture. Cover with more batter until cavities are ¾ full.

Tip: Use a piping bag for neat, even layers and to avoid overfilling.

Step 5 — Bake to Perfection

Bake at 350°F (175°C) for 12–15 minutes, until the tops spring back when lightly pressed. A toothpick inserted should come out clean. Avoid overbaking to keep Peach Cobbler Cheesecake Donuts moist.

Step 6 — Cool and Glaze

Let donuts cool in pans for 5 minutes, then transfer to a wire rack. Whisk 1 cup powdered sugar with 2–3 tbsp milk and ½ tsp vanilla for a simple glaze. Drizzle over slightly warm donuts.

Step 7 — Add Cobbler Topping

Combine ¼ cup flour, 2 tbsp cold cubed butter, 2 tbsp brown sugar, and ¼ tsp cinnamon into a crumbly streusel. Sprinkle over glazed donuts and broil for 1–2 minutes until golden—watch closely to prevent burning.

Step 8 — Serve and Store

Enjoy Peach Cobbler Cheesecake Donuts warm for the best texture. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	38g
Fat	14g
Fiber	1g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of cream cheese — Adds protein while maintaining creamy texture with a tangy flavor that complements peach.
• Almond flour or oat flour for all-purpose flour — Creates gluten-free donuts with nutty undertones that pair well with cobbler flavors.
• Coconut sugar or monk fruit sweetener for white sugar — Lower glycemic options that still provide the caramel notes essential to peach cobbler.
• Coconut milk or almond milk for dairy milk — Dairy-free alternatives that add subtle flavor complexity to the cheesecake filling.
• Whole wheat pastry flour for all-purpose flour — Higher fiber option that maintains light texture while adding wholesome flavor.
• Reduced-sodium baking powder — Cuts sodium without affecting the rise of your Peach Cobbler Cheesecake Donuts.
• Protein powder blended into batter — Boosts protein content while subtly enhancing the cheesecake flavor profile.
• Fresh peaches instead of canned in syrup — Natural sweetness with lower sugar and enhanced peach flavor for the cobbler element.

Serving Suggestions

• Pair warm Peach Cobbler Cheesecake Donuts with a scoop of vanilla bean ice cream for a classic dessert experience
• Serve alongside a freshly brewed pot of coffee or a glass of cold milk for breakfast or brunch
• Create an elegant dessert platter by arranging Peach Cobbler Cheesecake Donuts with fresh peach slices and whipped cream
• Perfect for summer picnics, backyard barbecues, and family gatherings where portable desserts are needed
• Dust with powdered sugar and cinnamon just before serving for enhanced visual appeal
• Serve as the star dessert at bridal showers, birthday parties, or holiday celebrations

These Peach Cobbler Cheesecake Donuts shine when served slightly warm, allowing the peach flavors to meld beautifully with the creamy cheesecake filling and cobbler-inspired topping.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops gluten and makes Peach Cobbler Cheesecake Donuts tough. Fix: Mix just until ingredients are combined for a tender crumb.
• Mistake: Using cold ingredients that prevent proper emulsification of the cheesecake filling. Fix: Bring cream cheese and eggs to room temperature for a smooth, lump-free filling.
• Mistake: Overfilling donut pans, causing batter to spill over and lose the classic ring shape. Fix: Fill each cavity only 2/3 full to allow for proper rising.
• Mistake: Baking at the wrong temperature, leading to undercooked centers or dry donuts. Fix: Use an oven thermometer to verify 350°F (177°C) for perfect baking.
• Mistake: Adding peach pieces that are too large or wet, creating soggy spots in the donuts. Fix: Pat diced peaches dry and use small, uniform pieces for even distribution.
• Mistake: Skipping the cooling step before glazing, which causes the topping to melt and slide off. Fix: Cool Peach Cobbler Cheesecake Donuts completely on a wire rack before applying any glaze.
• Mistake: Using artificial peach flavoring that tastes chemical and overpowers the delicate cheesecake. Fix: Opt for fresh or high-quality canned peaches and a touch of natural extract.
• Mistake: Not testing doneness with a toothpick, resulting in gummy, underbaked centers. Fix: Insert a toothpick into the thickest part; it should come out with a few moist crumbs attached.

Storing Tips

• Fridge: Store Peach Cobbler Cheesecake Donuts in an airtight container for up to 3 days. Refrigerate promptly after cooling to maintain food safety.
• Freezer: Wrap individually in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: Warm in a 300°F oven for 5-7 minutes or until heated through. Ensure internal temperature reaches 165°F for food safety if previously refrigerated or frozen.

For best texture, serve Peach Cobbler Cheesecake Donuts at room temperature or slightly warmed.

Conclusion

These Peach Cobbler Cheesecake Donuts are the ultimate dessert mashup, combining creamy cheesecake filling with warm peach cobbler flavors in a baked donut. If you love this recipe, try our Perfectly Peach Cobbler Cookies Recipe or Mini Pineapple Upside Down Cheesecakes Recipe next. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make Peach Cobbler Cheesecake Donuts ahead of time?

Yes, you can prepare these donuts a day in advance. Store them in an airtight container in the refrigerator to keep the cheesecake filling fresh. For the best texture and flavor, let them sit at room temperature for about 15 minutes before serving.

What is the best way to achieve a creamy cheesecake filling?

Ensure your cream cheese is at room temperature before mixing to avoid lumps. Beat the cream cheese with sugar until completely smooth before adding other ingredients. This step is crucial for the signature creamy texture of Peach Cobbler Cheesecake Donuts.

Can I use canned peaches instead of fresh for this recipe?

Yes, canned peaches work well and can save time. Be sure to drain and pat them dry thoroughly to prevent excess moisture from making the donuts soggy. Both fresh and canned peaches deliver great flavor in these Peach Cobbler Cheesecake Donuts.