Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar (for filling)
- 1 tablespoon milk (for filling)
- ½ teaspoon vanilla extract (for filling)
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons peach puree (from canned or fresh peaches)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon milk (for glaze, as needed)
- Crushed graham crackers (optional garnish)
- Small diced fresh peaches (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cavity donut pan to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk the large egg, ¾ cup milk, melted unsalted butter, and 1 teaspoon vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or spoon until just combined. Be careful not to overmix, as this can lead to tough donuts.
- Transfer the donut batter into a piping bag or a large Ziploc bag with one corner snipped off. Pipe the batter evenly into the prepared donut cavities, filling each about two-thirds full.
- Bake for 12-15 minutes, or until the donuts are golden brown around the edges and spring back when lightly touched in the center.
- While the donuts are baking, prepare the cheesecake filling. In a small bowl, beat the softened cream cheese, ¼ cup powdered sugar, 1 tablespoon milk, and ½ teaspoon vanilla extract until the mixture is smooth and creamy. Set aside.
- Next, prepare the peach cobbler glaze. In another small bowl, whisk together 1 cup powdered sugar, peach puree, ground cinnamon, ground nutmeg, and 1 tablespoon milk until smooth and pourable. Add more milk sparingly if needed to achieve your desired consistency.
- Once baked, remove the donuts from the oven and let them cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Once completely cool, use a small knife or an apple corer to create a shallow cavity in the top of each donut. Fill each cavity generously with the prepared cheesecake mixture using a small spoon or piping bag.
- Dip the top of each filled donut into the peach cobbler glaze, allowing any excess to drip off. For an extra touch, optionally sprinkle with crushed graham crackers and small diced fresh peaches before the glaze sets.
- Serve these delightful Peach Cobbler Cheesecake Donuts immediately or store them in an airtight container in the refrigerator for up to 3 days.
Notes
For a quicker dessert, you can use plain store-bought baked donuts and simply focus on preparing the delicious cheesecake filling and peach cobbler glaze. Adjust the amount of cinnamon and nutmeg in the glaze to suit your taste; a pinch of ground ginger or allspice would also complement the peach flavor beautifully. Ensure your cream cheese is very soft before mixing to achieve a perfectly smooth and lump-free filling. Both fresh or thawed frozen peaches work wonderfully for creating the peach puree.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg