Ingredients
- Active dry yeast (for donut dough)
- Warm milk (110 °F / 43 °C)
- Large eggs, room temperature
- (Additional dough ingredients: flour, sugar, butter/oil, salt — as needed for donut dough)
- For the peach cobbler filling: chopped fresh peaches (or canned drained), brown sugar, ground cinnamon, cornstarch, water
- For the cheesecake filling: softened cream cheese, powdered sugar, vanilla extract, heavy cream
- Toppings: crushed graham crackers or biscuit crumbs, glaze (powdered sugar + milk) or chocolate/caramel drizzle, a dusting of cinnamon
Instructions
- Activate the yeast by mixing it into the warm milk and letting it sit until foamy.
- Whisk in the eggs, then stir in the rest of the dough ingredients (flour, sugar, butter/oil, salt) and knead until smooth. Let the dough rise until doubled.
- Meanwhile, prepare the peach cobbler filling: chop the peaches (or use canned slices), then cook with brown sugar, cinnamon, cornstarch and water until thickened. Let cool.
- Prepare the cheesecake filling: beat the softened cream cheese, powdered sugar and vanilla until smooth. Add heavy cream and continue mixing until fluffy.
- Shape the risen dough into donuts or donut-holes. Fry them in hot oil (or bake/air‑fry for a lighter option) until golden brown. Drain and let them rest briefly.
- Slice each donut in half horizontally (or insert a piping tip). Fill with cheesecake filling, then add a scoop of the peach cobbler filling.
- Finish with toppings: sprinkle with crushed graham crackers or biscuits, drizzle with glaze or chocolate/caramel, and add a dusting of cinnamon. Serve warm so the fillings are gooey.
Notes
- You can swap fresh peaches for canned peaches (drained) if fresh aren’t available.
- For a lighter version, bake or air‑fry the donuts instead of deep‑frying.
- You can make the peach and cheesecake fillings ahead of time and store them in the fridge until assembly.
- If using other fruits (like cherries, blueberries or strawberries) instead of peaches, adjust the sugar to suit their sweetness.
- Store leftovers in an airtight container in the fridge for up to 2–3 days; reheat in a pre‑heated oven (~325 °F /165 °C) for 5–8 minutes. Avoid microwaving too long to preserve texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert / Brunch
- Method: Fried (or baked/air‑fried alternative)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
