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–+ servings

Classic Peach Cobbler Cheesecake Donuts

These donuts combine tender fried dough, juicy peaches, and creamy cheesecake filling for a delightful summer dessert.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serving Size 12 donuts

Ingredients

For the cheesecake filling

  • 1 cup cream cheese, softened
  • 2 tablespoons sugar for the filling
  • 1/2 tablespoon vanilla extract for the filling

For the donut batter

  • 1 cup diced peaches fresh or well-drained canned
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar divided for batter and topping
  • 1 cup milk whole milk preferred
  • 1/4 cup melted butter cooled slightly
  • Oil for frying neutral oil with a high smoke point
  • 1/4 cup sugar for optional cinnamon sugar topping
  • 1 teaspoon cinnamon for optional cinnamon sugar topping

Instructions

Make the cheesecake filling

  • In a bowl, beat the cream cheese with 2 tablespoons of sugar and 1/2 tablespoon vanilla until smooth and lump-free. Chill while you make the batter.

Prep dry mix

  • Whisk together the flour, baking powder, and salt in a medium bowl.

Mix wet ingredients

  • In a separate bowl, whisk the milk, eggs, and melted butter until combined. Add 1/2 tablespoon vanilla.

Combine batter

  • Pour the wet mixture into the dry ingredients and fold gently until just combined. Avoid overmixing — the batter should be thick but spoonable.

Fold in peaches

  • Gently fold the diced peaches into the batter so they’re evenly distributed without breaking up.

Heat the oil

  • Heat 2–3 inches of oil in a heavy pot or deep fryer to 350–375°F (175–190°C) using a thermometer for accuracy.

Fry the donuts

  • Drop spoonfuls of batter into the hot oil and fry until golden brown, about 2–3 minutes per side.

Drain

  • Remove with a slotted spoon and drain on paper towels. Toss in cinnamon sugar while still warm if desired.

Fill with cheesecake

  • Transfer cheesecake filling to a piping bag. Once donuts are cool enough to handle but slightly warm, pipe filling into each donut until it feels slightly heavy.

Notes

Best served warm. Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Freeze unfilled donuts for up to 1 month.