Description
A dreamy twist on dessert: soft donuts stuffed with creamy cheesecake filling, topped with juicy spiced peaches and a buttery crumble. Pure indulgence in every bite!
Ingredients:
1 can biscuit dough or 12 pre-made donut dough rounds
Vegetable oil (for frying)
8 oz (≈ 225 g) cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ cup heavy cream
3 large ripe peaches, peeled & diced (or one can peach slices, drained)
¼ cup brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch + 1 tablespoon water (slurry)
¼ cup crushed graham crackers or crushed digestive biscuits
Optional: glaze made with powdered sugar + milk
Pinch of salt
Instructions:
In a medium saucepan over medium heat, add the diced peaches, brown sugar, granulated sugar, cinnamon, and a splash of water. Stir and cook until the peaches soften and release their juices (≈ 5 minutes). Then stir in the cornstarch slurry, and cook until the mixture thickens (≈ 2 minutes). Remove from heat and allow to cool. (
~7 minutes)
Using a mixer, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until combined. Pour in the heavy cream and whip until the mixture becomes light and fluffy. Set aside. (
~4 minutes)
Heat the vegetable oil in a deep pot or fryer to roughly 350 °F (175 °C). Flatten each biscuit dough round slightly (or prepare your donut dough rounds), then carefully fry each dough piece for about 2 minutes per side, or until golden brown. Remove and drain on paper towels. (
~10 minutes)
Allow the fried donuts to cool slightly, then slice each donut in half horizontally. Spread a generous spoonful of cheesecake filling on the bottom half. Top with a spoonful of the cooled peach cobbler mixture. Replace the top half of the donut. (
~5 minutes)
Sprinkle the crushed graham crackers over each assembled donut. If using glaze, drizzle it over the top and finish with a pinch of cinnamon. (
~2 minutes)
Prep Time: 15 minutes | Cook Time: 10 minutes | Assembly Time: 7 minutes | Total Time: ~32 minutes
Kcal: ~320 kcal per donut | Servings: 12 donuts
#PeachDessert #CheesecakeDonuts #SweetBrunch #SouthernTreat
Step-by-Step Guide
Follow these detailed instructions for perfect donuts every time. First, prepare the peach cobbler topping: combine diced peaches, sugars, cinnamon, and water in a saucepan. Cook for 5 minutes until juicy, then add the cornstarch slurry and cook 2 more minutes until thick. Set aside to cool completely. Second, make the filling: beat softened cream cheese until smooth, then incorporate powdered sugar and vanilla. Finally, stream in the heavy cream and whip to a fluffy consistency. Third, fry the donuts: heat oil to 350°F (175°C). Slightly flatten each biscuit round and fry for 2 minutes per side until golden brown. Drain on paper towels. Fourth, assemble: slice cooled donuts horizontally. Layer the bottom half with cheesecake filling, then a spoonful of peach mixture. Replace the top. Fifth, garnish with crushed graham crackers and optional glaze.
Serving Suggestions
These indulgent donuts are best served slightly warm or at room temperature. For a brunch spread, pair them with strong coffee or a glass of cold milk. To elevate the presentation, serve on a rustic platter with a dusting of powdered sugar and a few fresh mint leaves. They also make a fantastic dessert alongside a scoop of vanilla bean ice cream.
How-to Summary
In summary, create this dessert by: 1) Cooking spiced peaches into a thick compote. 2) Whipping cream cheese, sugar, and cream into a fluffy filling. 3) Frying biscuit dough into golden donuts. 4) Assembling by layering filling and peaches inside the split donuts. 5) Topping with crumble and glaze.
Frequently Asked Questions
Can I bake these donuts instead of frying? Yes. Bake flattened biscuit dough rounds on a parchment-lined sheet at 375°F (190°C) for 10-12 minutes until golden. The texture will be softer than fried.
How do I store leftovers? Store assembled donuts in an airtight container in the refrigerator for up to 2 days. The filling may make the donut slightly soggy over time.
Can I use frozen peaches? Absolutely. Thaw and drain frozen peach slices before dicing. You may need to reduce the added splash of water in the saucepan.
What can I substitute for heavy cream in the filling? Full-fat sour cream or Greek yogurt can be used, though the filling will be tangier and less fluffy.
My oil temperature keeps fluctuating. What should I do? Use a deep-fry or candy thermometer. Fry in small batches to avoid drastic temperature drops, and allow the oil to reheat between batches.
Common Mistakes to Avoid
- Frying with oil that is too cold, resulting in greasy, dense donuts.
- Assembling donuts while they are too hot, which will melt the filling.
- Not allowing the peach mixture to cool completely, causing it to run and make the donut soggy.
- Overfilling the donuts, which makes them difficult to eat and messy.
- Using cream cheese straight from the fridge, leading to a lumpy filling.
Conclusion
These Peach Cobbler Cheesecake Donuts are a spectacular fusion of comforting flavors and textures. Combining warm, spiced peaches, rich cheesecake, and a fried dough base creates an unforgettable treat perfect for special occasions or a luxurious weekend brunch. By following the step-by-step guide and avoiding common pitfalls, you can confidently create this impressive and indulgent dessert that is sure to delight anyone who tries it.