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Peach Cobbler Cheesecake Donuts

Soft, golden donuts filled with creamy cheesecake and topped with warm, cinnamon-spiced peaches and buttery crumble. These Peach Cobbler Cheesecake Donuts are the ultimate summer-meets-comfort dessert.
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Ingredients
  

For the Donuts:

  • 2 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast 1 packet
  • ½ cup warm milk 110°F / 43°C
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • ¼ cup unsalted butter softened
  • ½ tsp salt
  • Vegetable oil for frying or baking

For the Cheesecake Filling:

  • 8 oz cream cheese softened
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup heavy cream

For the Peach Cobbler Topping:

  • 3 large ripe peaches peeled and diced
  • 2 tbsp unsalted butter
  • ¼ cup brown sugar
  • 1 tbsp granulated sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp cornstarch + 1 tbsp water slurry

For the Crumble Topping:

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup cold butter cubed
  • ¼ tsp cinnamon
  • Pinch of salt

For the Glaze (optional):

  • ½ cup powdered sugar
  • 1–2 tbsp milk
  • ½ tsp vanilla extract

Instructions
 

  • Mix warm milk, sugar, and yeast; let sit until foamy. In another bowl, combine flour and salt, then add the yeast mixture, eggs, and softened butter.
  • Knead on a floured surface for 6–8 minutes until smooth and elastic. Let rise in a greased bowl for about an hour, or until doubled in size.
  • Punch down the dough and roll it to ½ inch thick. Cut into 3-inch circles and rest for 20 minutes. Fry in 350°F (175°C) oil for 1–2 minutes per side until golden, or bake at 375°F (190°C) for 12–15 minutes. Cool completely.
  • Beat cream cheese and powdered sugar until smooth, then mix in vanilla and heavy cream until light and fluffy. Spoon into a piping bag.
  • In a skillet, melt butter and add diced peaches, sugars, cinnamon, and nutmeg. Cook for 5 minutes until juicy, then stir in cornstarch slurry and simmer until thickened. Let cool.
  • Mix flour, brown sugar, cinnamon, and salt, then cut in cold butter until crumbly. Bake at 350°F (175°C) for 10 minutes until golden. Cool.
  • Fill each donut with cheesecake cream, top with peach cobbler mixture, sprinkle with crumble, and drizzle with glaze if you like.