Classic Peach Cobbler Cheesecake Donuts (Print Version)

Fluffy donuts with cheesecake filling, juicy peach topping, and crisp crumble for irresistible sweetness.

# Ingredients:

→ Donut Dough

01 - 2 1/2 cups all-purpose flour
02 - 2 1/4 teaspoons active dry yeast
03 - 1/2 cup warm milk
04 - 1/4 cup granulated sugar
05 - 2 large eggs, room temperature
06 - 1/4 cup unsalted butter, softened
07 - 1/2 teaspoon salt
08 - Vegetable oil, for frying

→ Cheesecake Filling

09 - 8 ounces cream cheese, softened
10 - 1/4 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1/4 cup heavy cream

→ Peach Cobbler Topping

13 - 3 large ripe peaches, peeled and diced
14 - 2 tablespoons unsalted butter
15 - 1/4 cup brown sugar
16 - 1 tablespoon granulated sugar
17 - 1 teaspoon ground cinnamon
18 - 1/2 teaspoon ground nutmeg
19 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Crumble Topping

20 - 1/2 cup all-purpose flour
21 - 1/4 cup brown sugar
22 - 1/4 cup cold unsalted butter, cubed
23 - 1/4 teaspoon ground cinnamon
24 - Pinch of salt

→ Optional Glaze

25 - 1/2 cup powdered sugar
26 - 1 to 2 tablespoons milk
27 - 1/2 teaspoon vanilla extract

# Steps:

01 - Combine warm milk, granulated sugar, and active dry yeast in a small bowl. Let stand for 5 to 10 minutes until the mixture becomes foamy. In a large mixing bowl, whisk together all-purpose flour and salt. Incorporate the yeast mixture, eggs, and softened butter. Mix and knead for 6 to 8 minutes on a floured surface until a smooth, elastic dough forms. Transfer to a greased bowl, cover, and let rise in a warm area until doubled in size, about 1 hour.
02 - Gently punch down the risen dough. Roll out to 1/2-inch thickness and cut into 3-inch rounds. Arrange on a parchment-lined tray, cover, and allow to rest for 20 minutes. For frying, heat vegetable oil to 350°F. Fry donuts for 1 to 2 minutes per side until golden brown. Transfer to a wire rack to cool. Alternatively, to bake, place in a preheated oven at 375°F and bake for 12 to 15 minutes until lightly golden.
03 - Beat softened cream cheese with powdered sugar until completely smooth. Blend in vanilla extract and heavy cream; continue beating until light and creamy. Transfer the filling to a piping bag fitted with a round tip.
04 - Melt unsalted butter in a skillet over medium heat. Add diced peaches and stir in brown sugar, granulated sugar, cinnamon, and nutmeg. Cook for about 5 minutes, stirring occasionally, until peaches release their juices. Mix in cornstarch slurry and cook for 1 to 2 minutes until the mixture thickens. Remove from the heat and let cool slightly.
05 - Combine all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold cubed butter using a fork or pastry blender until coarse crumbs form. Spread the mixture on a parchment-lined baking sheet and bake at 350°F for 10 minutes until golden and crisp. Allow to cool.
06 - Insert cheesecake filling into cooled donuts using the prepared piping bag. Top each with peach cobbler mixture, followed by a generous sprinkle of crumble topping.
07 - For an optional glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over assembled donuts for added sweetness and shine. Serve immediately for optimal texture.

# Notes:

01 - Allow donuts to cool completely before filling to prevent the cheesecake mixture from melting.
02 - Diced peaches will cook down and thicken into a luscious topping; select ripe fruit for best flavor.

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