Peach Cobbler Cheesecake-Stuffed Donuts

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Peach Cobbler Cheesecake-Stuffed Donuts

Delicious donuts filled with creamy cheesecake and peach cobbler, perfect for brunch or dessert.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Easy, Fried

Servings: servings

Calories: 250kcal

Equipment

Deep Fryer
Mixing Bowl
Piping Bag
Slotted Spoon

Ingredients

Dough

1 can Biscuit dough Store-bought or homemade

Filling

8 oz Cream cheese Softened
1/2 cup Powdered sugar
1 tsp Vanilla extract
2 cups Diced peaches Fresh or canned, drained if using canned
1/4 cup Brown sugar
1 tsp Cinnamon
1 tbsp Cornstarch Mixed with 2 tbsp water

Oil

for frying Vegetable or canola oil

Instructions

Heat oil in a deep fryer or deep skillet to 350°F. While it heats, gently flatten each biscuit dough round slightly using your hands or a rolling pin.
Fry the flattened dough pieces in batches for about 2 minutes per side, or until golden brown and puffed up. Remove with a slotted spoon and let drain on a plate lined with paper towels.
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a medium saucepan over medium heat, combine diced peaches, brown sugar, and cinnamon. Bring to a simmer, then add the cornstarch slurry while stirring. Cook until the mixture thickens and becomes syrupy, about 3–4 minutes. Let cool slightly.
Gently mix the peach cobbler filling into the cheesecake mixture until just combined. Transfer the mixture to a piping bag.
Once the donuts are cool enough to handle but still slightly warm, use a small knife to cut a hole in the side or bottom of each donut. Insert the piping bag tip and fill each donut with peach cobbler cheesecake filling.
Serve the donuts warm for gooey filling or at room temperature for a firmer bite. Optionally, roll each donut in cinnamon sugar before serving.

Notes

For best results, ensure cream cheese is fully softened. You can use canned or frozen peaches if fresh are not available. Store leftovers in an airtight container for up to three days.

Nutrition