These are classic peach cobbler cheesecake donuts, fried and filled, the kind that end up dripping a little once you bite in. Soft donuts rolled in sugar, creamy cheesecake inside, and sweet peaches layered right in the middle. They’re heavy, messy, and very old-school. If you look for peach cobbler cheesecake donuts or peach filled donuts with cream cheese, this is exactly that style. I make them fresh and don’t try to store them.
The peaches are cooked down first so they’re thick. The cheesecake filling stays simple. Once they’re filled, they don’t look perfect, and that’s fine. They’re meant to be eaten warm.
Ingredients
- 1 can sliced peaches in syrup (15 oz)
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Prepared yeast donuts or homemade plain donuts
- Oil for frying (if making donuts from scratch)
- Granulated sugar for coating
Preparation / How to Make It
I started with the peaches. Drained most of the syrup and chopped them up. Cooked them in a small pan with brown sugar, cinnamon, and nutmeg. Let it simmer until thick and sticky. Set it aside to cool.
Mixed the cream cheese with powdered sugar and vanilla. Just until smooth. Didn’t whip it. Kept it thick so it stays inside the donut.
If I’m frying donuts, I do that first and let them cool just a bit. Rolled them in granulated sugar while still warm.
Cut the donuts in half. Spread cheesecake filling on the bottom half. Spoon the peach mixture over it. Didn’t level it. Put the top back on and pressed lightly.
Some filling always squeezes out. That’s normal. Serve them warm. Soft donut, creamy center, and sweet peach cobbler flavor all the way through.
