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Peach Cobbler Cheesecake Donuts: A Delicious Dessert Mashup

  • Total Time: 60 minutes
  • Yield: 12 donuts 1x

Description

Baked donuts filled with creamy cheesecake and topped with a sweet, crumbly peach cobbler.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ? cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 3 medium ripe peaches, peeled and diced
  • 2 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Cover the bowl and refrigerate the batter for at least 30 minutes.
  6. In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
  7. Beat in the egg and vanilla extract until just combined.
  8. Set aside the cheesecake filling while you prepare the peach cobbler topping.
  9. In a medium saucepan, melt the 2 tablespoons of butter over medium heat.
  10. Add the diced peaches, granulated sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the peaches are softened and the juices have thickened slightly, about 5-7 minutes.
  11. In a small bowl, whisk together the cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the peach mixture and cook for another minute, or until the sauce has thickened. Remove from heat and let cool slightly.
  12. In a separate bowl, combine the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  13. Preheat your oven to 350°F (175°C). Grease and flour a donut pan.
  14. Spoon or pipe half of the donut batter into each donut cavity.
  15. Spoon a teaspoon of the cheesecake filling into the center of each donut cavity.
  16. Top with the remaining donut batter, filling each cavity about ¾ full.
  17. Sprinkle the peach cobbler topping evenly over the donuts.
  18. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  19. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  20. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency.
  21. Once the donuts are completely cool, dip the tops into the glaze and let the excess drip off.
  22. Let the glaze set before serving.

Notes

  • Peach Variety: While I prefer using fresh, ripe peaches, you can also use canned peaches in a pinch. Just make sure to drain them well before dicing.
  • Spice it Up: Feel free to adjust the amount of cinnamon and nutmeg to your liking. You could also add a pinch of ground ginger or cloves for a warmer flavor.
  • Nutty Topping: Add chopped pecans or walnuts to the peach cobbler topping for extra crunch and flavor.
  • Glaze Alternatives: If you’re not a fan of glaze, you can simply dust the donuts with powdered sugar or leave them plain. A simple cinnamon-sugar coating would also be delicious.
  • Donut Pan: If you don’t have a donut pan, you can bake these as muffins. The baking time may need to be adjusted slightly.
  • Storage: These donuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
  • Make Ahead: You can prepare the donut batter and peach cobbler topping ahead of time and store them in the refrigerator until you’re ready to bake.
  • Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Donuts are too dry: Make sure you’re not overbaking the donuts. Also, ensure that you’re using the correct amount of liquid in the batter.
  • Donuts are too dense: Avoid overmixing the batter. Overmixing develops the gluten in the flour, which can result in dense donuts.
  • Topping is burning: If the topping is browning too quickly, you can tent the donuts with foil during the last few minutes of baking.
  • Donuts are sticking to the pan: Make sure you grease and flour the donut pan thoroughly. You can also use a non-stick baking spray.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes

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Find it online: https://butdelicious.com/peach-cobbler-cheesecake-donuts/