Peach Cobbler Cheesecake Donuts

Peach Cobbler Cheesecake Donuts are a breakfast dream. They solve the problem of longing for something sweet and comforting in the morning. After making this many times, I know the perfect way to get a golden crust and rich filling. Crispy on the outside, creamy on the inside. Try my Fluffy Matcha Cinnamon Rolls with Cream Cheese Frosting next. Jump to Recipe If you love recipes like this, you’ll also enjoy Fluffy Matcha Cinnamon Rolls with Cream Cheese Frosting and Easy Spicy Chicken with Fresh Mango Salsa Recipe.

What You'll Need for Peach Cobbler Cheesecake Donuts

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 12 oz all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/2 cup peach cobbler filling (store-bought or homemade)
• 1/4 cup cream cheese, softened
• Optional: 1/4 cup powdered sugar
• Optional: 1 tsp vanilla extract
• Optional: 1 tbsp milk
• Optional: Cinnamon sprinkle

How to Make Peach Cobbler Cheesecake Donuts

1. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.
2. Combine Wet Ingredients: In another bowl, mix buttermilk, eggs, sugar, and vanilla extract until well combined.
3. Make Dough: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in cold butter pieces using a fork or pastry cutter.
4. Rest Dough: Cover the dough and let it rest in the refrigerator for 30 minutes.
5. Shape and Fill: Roll out the dough and cut into rounds. Place a spoonful of peach cobbler and cream cheese in the center of each round, then fold and seal.
6. Fry Donuts: Heat oil in a deep fryer or large pot to 350°F. Fry donuts in batches until golden brown, about 2-3 minutes per side.
7. Make Glaze: In a small bowl, mix powdered sugar, vanilla extract, and milk to create a smooth glaze.
8. Dip and Top: Dip each fried donut into the glaze and sprinkle with cinnamon. Let cool slightly before serving.

Storing & Reheating Peach Cobbler Cheesecake Donuts

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Make the dough up to 24 hours ahead and fry when ready.

Freezing Peach Cobbler Cheesecake Donuts

Freeze in a sealed bag for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in a preheated 350°F oven for 5-7 minutes. Microwave: Not recommended as it can make the donuts soggy.

Recipe Notes

• Chef tip: Use a deep fryer or heavy pot with enough oil to fully submerge the donuts.
• Best substitution: Replace buttermilk with a 1:1 mix of milk and lemon juice if necessary.
• Make-ahead: Fry the donuts and glaze them just before serving for the best texture.
• Scaling: Double the recipe to make 24 donuts for a larger batch.
• Troubleshooting: If the dough is too sticky, add a small amount of flour until it becomes workable.

Peach Cobbler Cheesecake Donuts

⏱

Prep

30 mins

🍳

Cook

15 mins

⏳

Total

45 mins

🍽

Serves

12 donuts

Ingredients

Main Ingredients

• 12 oz all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/2 cup peach cobbler filling (store-bought or homemade)
• 1/4 cup cream cheese, softened

Optional Toppings

• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp milk
• Cinnamon sprinkle

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.
2. Combine Wet Ingredients: In another bowl, mix buttermilk, eggs, sugar, and vanilla extract until well combined.
3. Make Dough: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in cold butter pieces using a fork or pastry cutter.
4. Rest Dough: Cover the dough and let it rest in the refrigerator for 30 minutes.
5. Shape and Fill: Roll out the dough and cut into rounds. Place a spoonful of peach cobbler and cream cheese in the center of each round, then fold and seal.
6. Fry Donuts: Heat oil in a deep fryer or large pot to 350°F. Fry donuts in batches until golden brown, about 2-3 minutes per side.
7. Make Glaze: In a small bowl, mix powdered sugar, vanilla extract, and milk to create a smooth glaze.
8. Dip and Top: Dip each fried donut into the glaze and sprinkle with cinnamon. Let cool slightly before serving.

Notes

• Chef tip: Use a deep fryer or heavy pot with enough oil to fully submerge the donuts.
• Best substitution: Replace buttermilk with a 1:1 mix of milk and lemon juice if necessary.
• Make-ahead: Fry the donuts and glaze them just before serving for the best texture.
• Scaling: Double the recipe to make 24 donuts for a larger batch.
• Troubleshooting: If the dough is too sticky, add a small amount of flour until it becomes workable.

Storage

• Fridge: Store in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze in a sealed bag for up to 2 months.
• Oven reheat: Reheat in a preheated 350°F oven for 5-7 minutes.
• Microwave reheat: Not recommended as it can make the donuts soggy.
• Make ahead: Make the dough up to 24 hours ahead and fry when ready.

Nutrition Per Serving

• Calories: 320
• Protein: 4g
• Fat: 15g
• Carbs: 35g
• Fiber: 1g
• Sugar: 18g
• Sodium: 250mg
• Cholesterol: 85mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Peach Cobbler Cheesecake Donuts FAQs

A Warm Final Note

I can’t wait for you to try Peach Cobbler Cheesecake Donuts and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!