Ingredients
For the Peach Cobbler Filling
1 can (15 oz) sliced peaches in syrup, drained, or 1½ cups fresh peaches, peeled and chopped
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons unsalted butter
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Cheesecake Filling
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
For the Donuts
1 ½ cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk (or ½ cup milk + ½ tablespoon lemon juice/vinegar, rested 5 minutes)
¼ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
For the Glaze
2 cups powdered sugar
4–5 tablespoons milk
1 teaspoon vanilla extract
These components closely match other peach cobbler cheesecake donut recipes, which use a thickened peach topping, a sweetened vanilla cream cheese filling, a simple baked donut batter, and a basic powdered sugar glaze. The cornstarch slurry in the peach mixture and the cream cheese–powdered sugar–vanilla base reflect standard techniques used in peach cobbler toppings and cheesecake fillings.
Step-by-step instructions
Start with the peach cobbler filling. Drain canned peaches well if using canned, or peel and chop fresh peaches into small pieces. In a saucepan over medium heat, combine the peaches with the brown sugar, cinnamon, nutmeg, and butter. Cook, stirring occasionally, for 5–7 minutes until the peaches soften slightly and the sugar dissolves. Stir in the cornstarch slurry and cook, stirring constantly, for 1–2 minutes, until the mixture thickens to a glossy, jam-like consistency similar to other peach cobbler donut toppings. Remove from the heat and let the mixture cool completely; this filling can be made ahead and refrigerated.
Next, make the cheesecake filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until the mixture is completely smooth and creamy with no lumps, as recommended for cheesecake donut fillings. Transfer the filling to a piping bag or zip-top bag with the corner snipped, and refrigerate until you are ready to fill the donuts so it firms slightly and pipes cleanly.
For the baked donuts, preheat your oven to 350°F (175°C) and lightly grease a donut pan. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, melted butter, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry and mix gently until just combined, stopping as soon as no dry streaks remain so the donuts stay tender rather than dense.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. Bake for 10–12 minutes, or until a toothpick inserted into a donut comes out clean and the tops spring back lightly when touched, which is consistent with other baked donut timing at 350°F. Let the donuts cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before filling; warm donuts will melt the fillings and glaze.
Once the donuts are completely cool, fill them. Use a small round piping tip, chopstick, or skewer to make a small hole in the side of each donut, gently wiggling it to create a cavity inside. Pipe a generous amount of cheesecake filling into each donut, then pipe or spoon some of the cooled peach cobbler filling into the same cavity. Recipes for peach cobbler cheesecake donuts emphasize not being shy with the fillings so every bite includes both cream cheese and peach.
For the glaze, whisk together the powdered sugar, 4 tablespoons of milk, and vanilla extract in a shallow bowl until smooth. If the glaze is too thick, add the remaining milk a little at a time until you reach a thick but pourable consistency. Dip the top of each filled donut into the glaze, letting excess drip off, then return the donuts to the rack. Optionally, drizzle a little extra peach cobbler filling over the top or sprinkle a pinch of cinnamon for garnish, echoing the way some recipes finish peach cobbler cheesecake donuts with extra topping.
Let the glaze set slightly, then serve and enjoy.
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