That sounds like an amazing combination of flavors! Here’s a Classic Peach Cobbler Cheesecake Donut recipe that blends the rich creaminess of cheesecake with the sweet, fruity taste of peach cobbler, all packed into a donut. It’s a delicious and unique treat!
Classic Peach Cobbler Cheesecake Donuts
Ingredients
For the Donut Dough:
-
2 cups all-purpose flour
-
1/4 cup sugar
-
2 1/2 teaspoons baking powder
-
1/4 teaspoon salt
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg (optional, but it adds a nice warmth)
-
2/3 cup whole milk
-
1/4 cup unsalted butter (melted)
-
1 large egg
-
1 teaspoon vanilla extract
For the Peach Filling:
-
2 cups fresh or frozen peaches (peeled and chopped)
-
1/4 cup sugar
-
1 tablespoon lemon juice
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg (optional)
-
1 tablespoon cornstarch (to thicken)
-
1/2 cup water
For the Cheesecake Filling:
-
8 oz cream cheese (softened)
-
1/2 cup powdered sugar
-
1 teaspoon vanilla extract
-
1/4 cup heavy cream
For the Cinnamon Sugar Coating:
-
1/2 cup granulated sugar
-
1 tablespoon ground cinnamon
Directions
1. Prepare the Peach Filling:
-
In a small saucepan, combine the chopped peaches, sugar, lemon juice, cinnamon, and nutmeg.
-
Cook over medium heat, stirring occasionally, for about 5-7 minutes until the peaches begin to break down and soften.
-
In a separate bowl, mix the cornstarch with water to create a slurry.
-
Add the slurry to the peach mixture and stir. Continue cooking for an additional 2-3 minutes until the filling thickens.
-
Once thickened, remove from heat and set aside to cool.
2. Prepare the Donut Dough:
-
Preheat your oven to 350°F (175°C) and grease your donut pan with non-stick spray or butter.
-
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
-
In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract.
-
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix — the dough should be thick but smooth.
3. Assemble the Donuts:
-
Fill each donut well in your donut pan about 2/3 full with the donut dough.
-
Use a spoon to create a small indentation in the center of each donut. Spoon a teaspoon or two of the cooled peach filling into the indentation, then top with a bit more donut dough to cover the filling. This ensures that the peach filling is hidden inside the donut.
-
Repeat for all the donuts in the pan.
-
Bake in the preheated oven for 12-15 minutes or until the donuts are lightly golden and a toothpick inserted comes out clean.
4. Prepare the Cheesecake Filling:
-
While the donuts bake, make the cheesecake filling.
-
In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
-
Gradually add the powdered sugar, vanilla extract, and heavy cream. Beat until the mixture is fluffy and smooth. The consistency should be thick but spreadable.
5. Coat the Donuts:
-
Once the donuts are done baking, allow them to cool slightly.
-
In a shallow bowl, mix together the sugar and cinnamon for the coating.
-
While the donuts are still warm, roll them in the cinnamon sugar mixture, making sure they’re evenly coated on all sides.
6. Assemble the Donuts:
-
After coating, use a piping bag or a small spoon to fill the center of each donut with the cheesecake filling.
-
If you like, you can drizzle some extra peach filling on top of the cheesecake filling or sprinkle extra cinnamon on top for a bit of added flavor.
7. Serve and Enjoy!
-
Your Peach Cobbler Cheesecake Donuts are ready to serve! These are best enjoyed fresh but can also be stored in an airtight container for a few days.
Tips:
-
Peach Filling Variations: If fresh peaches aren’t available, you can use canned peaches (drained) or even peach preserves. Just make sure to adjust the sugar as needed!
-
Doughnut Pan: If you don’t have a donut pan, you can use a muffin pan and make donut holes or muffin-style peach cobbler cheesecakes.
-
Cheesecake Filling: You can also add a bit of lemon zest or a pinch of salt to the cheesecake filling for added depth of flavor.