Description
Soft baked donuts filled with creamy cheesecake, topped with sweet peach cobbler filling and a buttery crumble for a decadent dessert-style treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon lemon juice
- 1 cup peach pie filling, chopped
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour (for crumble)
- 2 tablespoons cold butter (for crumble)
Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix milk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Pipe batter into donut pan and bake for 12–15 minutes until lightly golden. Cool completely.
- Beat cream cheese, powdered sugar, and lemon juice until smooth. Set aside.
- Prepare crumble by mixing brown sugar, flour, and cold butter until crumbly; bake at 350°F for 8–10 minutes.
- Fill cooled donuts with cheesecake mixture using a piping bag.
- Top donuts with peach filling and sprinkle with crumble.
- Chill briefly before serving for best texture.
Notes
- You can use canned or homemade peach filling.
- Donuts can be baked a day ahead and filled before serving.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American