These are peach cobbler cheesecake donuts, fried and filled. Soft donut dough, creamy cheesecake inside, warm peaches in the middle. They come out crisp on the outside and messy once you cut into them. If you’re looking for peach cobbler donuts or cheesecake filled donuts, this is exactly that kind of recipe. I make them fresh and eat them the same day. They don’t last long anyway.
The dough is basic yeast dough. Nothing fancy. The filling does the work here. Peaches and cream cheese together, then rolled in sugar while still warm. Sticky fingers every time.
Ingredients
- 2 1/2 teaspoons active dry yeast (1 packet)
- 1/2 cup warm milk
- 2 large eggs, room temperature
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 2 3/4 to 3 cups all-purpose flour
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 cup diced peaches, cooked down
- Oil for frying
- Granulated sugar for coating
- Ground cinnamon
Preparation / How to Make It
I started with the dough. Mixed the yeast into the warm milk and let it sit until foamy. Added eggs, sugar, melted butter, salt, and most of the flour. Mixed until it came together. Added more flour until it wasn’t sticky.
Kneaded it a few minutes. Covered it and let it rise until doubled. Didn’t rush it.
While that rested, I mixed the cream cheese with powdered sugar. Just until smooth. Cooked the peaches down in a small pan until thick and soft. Let them cool.
Rolled the dough out and cut circles. Added a spoon of cheesecake and a spoon of peaches to the center. Sealed them up tight. That part matters or they’ll leak.
Let them rest again. Then fried them in medium oil until deep golden. Turned once. Didn’t crowd the pan.
While still hot, I rolled them in sugar mixed with cinnamon. Cut one open right away. Creamy center, soft peaches, and a crisp outside. Best eaten warm.
