Peach Cobbler Cheesecake Donuts
Peach Cobbler Cheesecake Donuts are fluffy yeast donuts filled with a creamy no-bake cheesecake, topped with juicy honeyed peaches and a buttery graham cracker crumble. They're a show-stopping summer dessert that combines three classic treats into one irresistible handheld bite.
Equipment
- Stand mixer with dough hook
- Deep heavy-bottomed pot or deep fryer
- Thermometer
- 3-inch round cutter
- Piping bag with small round tip
- Baking sheet
- Parchment paper
Ingredients
- 3 ½ cups all-purpose flour plus extra for dusting
- 2 ¼ tsp active dry yeast one standard packet
- ½ cup whole milk warmed to 110°F
- ¼ cup granulated sugar
- 4 tbsp unsalted butter softened to room temperature
- 2 large eggs room temperature
- ½ tsp fine sea salt
- 8 oz cream cheese full fat, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 large fresh peaches diced into 1/4 inch pieces
- ½ cup graham cracker crumbs finely crushed and toasted
- 2 tbsp honey for drizzling
Instructions
- In a small bowl, combine warm milk and a pinch of sugar. Sprinkle yeast over top and let sit for 5-10 minutes until foamy.
- In a stand mixer with dough hook, mix flour, remaining sugar, and salt. Add yeast mixture, butter, and eggs. Knead on low then medium for 5-7 minutes until smooth.
- Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
- Punch down dough, roll out to ½-inch thickness on a floured surface, and cut out 3-inch rounds. Place on a lined baking sheet, cover, and let rise 30 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Transfer to a piping bag with a small round tip.
- Toss diced peaches with honey in a bowl; set aside.
- Heat 2 inches of oil to 350°F. Fry donuts in batches for 1-2 minutes per side until deep golden. Drain on paper towels.
- While still warm, poke a hole in the side of each donut. Pipe cheesecake filling inside until you feel resistance.
- Top each donut with honeyed peaches and sprinkle generously with toasted graham cracker crumbs. Serve immediately.
Notes
Storage: Store unfilled donuts at room temperature for up to 1 day. Filled donuts should be refrigerated and eaten within 2 days. Freeze unfilled donuts for up to 1 month.
Reheating: Reheat unfilled donuts in a 350°F oven for 3-4 minutes. Do not microwave filled donuts.
Best Tips: Maintain oil at 350°F for non-greasy donuts. Toast graham cracker crumbs for deeper flavor. Fill donuts while warm for the best texture.
Variations: Swap peaches for mixed berries or sautéed apples. Add a chocolate drizzle or use gluten-free flour and crackers.