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Peach Cobbler Cheesecake Donuts

Delicious donuts filled with creamy cheesecake and topped with warm peach compote, combining the flavors of peach cobbler and cheesecake in a handheld treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 donuts
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Peach Compote
  • 1 can peach slices in syrup or fresh peaches, chopped Fresh peaches: peel if desired; frozen-thawed also works.
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon Plus a pinch for finishing.
  • 1 tablespoon cornstarch
  • 1 tablespoon water To make the cornstarch slurry.
For the Cheesecake Filling
  • 8 oz cream cheese, softened Full-fat gives best texture.
  • 1/4 cup powdered sugar Adjust to taste.
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream Or use whipping cream.
For the Donuts
  • 1 can biscuit dough or pre-made donut dough Canned biscuits save time; use chilled yeast donut dough for a chewier texture.
  • Vegetable oil for frying Canola or peanut oil are good choices.
For Topping
  • 1/4 cup crushed graham crackers For that cobbler crust crunch.
  • 1/4 cup glaze Store-bought or homemade.
  • a pinch cinnamon For finishing.

Method
 

Prepare the Peach Compote
  1. Drain canned peaches slightly (reserve a tablespoon of syrup). Chop peaches if whole.
  2. In a small saucepan, combine peaches, brown sugar, and 1 teaspoon cinnamon over medium heat.
  3. Mix cornstarch with 1 tablespoon water to make a slurry; stir into the peaches.
  4. Cook and stir until the mixture thickens and becomes glossy, about 3–5 minutes. Remove from heat and set aside to cool slightly.
Make the Cheesecake Filling
  1. Beat 8 oz softened cream cheese until smooth.
  2. Add 1/4 cup powdered sugar and 1 teaspoon vanilla; mix until combined.
  3. Slowly add 1/4 cup heavy cream and beat until light and slightly fluffy. Transfer to a piping bag or zip-top bag with the corner snipped for easier filling.
Prepare the Dough for Frying
  1. If using canned biscuit dough, press each biscuit flat and gently stretch a hole in the center to form a donut shape.
  2. Heat vegetable oil in a heavy pot or deep fryer to about 350°F (175°C).
Fry the Donuts
  1. Fry a few donuts at a time (don’t overcrowd). Fry each side until golden brown, about 1–2 minutes per side.
  2. Use a slotted spoon to transfer to a wire rack set over paper towels to drain excess oil.
Assemble the Donuts
  1. Let fried donuts cool slightly but while still warm, split them open.
  2. Pipe in a generous dollop of cheesecake filling.
  3. Spoon warm peach compote over the filling.
  4. Sprinkle with crushed graham crackers and a pinch of cinnamon.
  5. Drizzle with glaze and serve warm.

Notes

Best served warm. Store assembled donuts in an airtight container in the fridge for up to 2 days. Donuts components can be stored separately for best texture. Freeze plain fried donuts for up to 1 month.