Classic Peach Cobbler Cheesecake Donuts

Three desserts in one sweet, irresistible treat

If you’ve ever wished you could combine peach cobbler, cheesecake, and a donut into one bite—you’re in luck. These Peach Cobbler Cheesecake Donuts bring together a tender cinnamon-spiced baked donut, a silky cheesecake filling, and a luscious peach compote topping. Each bite delivers layers of texture and flavor, from the soft crumb of the donut to the sweet surprise of creamy filling inside.

They’re as beautiful as they are delicious—perfect for weekend brunch, summer parties, or simply treating yourself to something extra special.

Why You’ll Love This Recipe

  • Triple treat: A dreamy mash-up of donut, cheesecake, and peach cobbler
  • Baked, not fried: Easier and lighter, with no messy oil
  • Make-ahead friendly: Prep components in advance for quick assembly
  • Crowd pleaser: Guaranteed to wow at any gathering

I made these for a Sunday brunch, and my husband couldn’t even wait for them to cool—he snuck one off the rack and declared it the best donut he’s ever had. Trust me, you’ll want to make a double batch.

Ingredients

For the Donuts

  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup buttermilk
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract

For the Cheesecake Filling

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • ½ tsp vanilla extract
  • 1 tbsp heavy cream

For the Peach Compote

  • 2 cups fresh peaches, peeled and diced (or well-drained canned peaches)
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • ½ tsp ground cinnamon

Optional Cinnamon Sugar Topping

  • ¼ cup granulated sugar
  • ½ tsp ground cinnamon

How to Make Them

Step 1: Make the Peach Compote

In a small saucepan, combine diced peaches, sugar, lemon juice, and cinnamon. Cook over medium heat, stirring occasionally, for 6–7 minutes or until the mixture is soft and syrupy. Remove from heat and cool completely.

Tip: A splash of almond extract adds a subtle boost to the peach flavor.

Step 2: Bake the Donuts

Preheat oven to 350°F and grease a donut pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk buttermilk, melted butter, egg, and vanilla.
Add wet ingredients to dry, stirring until just combined.
Spoon or pipe batter into the pan, filling each cavity about ¾ full.
Bake for 10–12 minutes, or until golden and a toothpick comes out clean. Let cool 5 minutes in the pan, then transfer to a wire rack.

Step 3: Prepare the Cheesecake Filling

Using a hand or stand mixer, beat softened cream cheese until smooth. Add powdered sugar, vanilla, and heavy cream, and beat until light and fluffy. If the mixture is too soft, refrigerate for 20 minutes to firm up before piping.

Step 4: Assemble the Donuts

Once donuts are fully cooled, use a paring knife to gently carve a small cavity in the center.
Pipe or spoon the cheesecake filling into the cavity, being generous—it’s the best part!
Top each donut with a spoonful of the cooled peach compote.

Step 5: Add the Final Touch

If desired, mix cinnamon and sugar, and sprinkle over the tops for that cobbler-style finish.

Pro Tip: Serve within an hour of assembling for the best texture contrast.

Storage & Make-Ahead Tips

  • Store assembled donuts in the refrigerator for up to 2 days. Best eaten within 24 hours.
  • Make components ahead: Bake the donuts and prepare the compote and filling a day in advance. Assemble just before serving.
  • Freezing not recommended once assembled due to the cream cheese filling.

Frequently Asked Questions

→ Can I make these without a donut pan?
Yes! Use a muffin pan. Fill ⅔ full and bake for 15–18 minutes. Once cooled, scoop out the center and fill as directed.

→ Can I use frozen peaches?
Absolutely. Thaw and drain them first, then follow the same compote instructions.

→ Are they best warm or chilled?
Room temperature or lightly chilled is best—warm donuts will melt the cheesecake filling.

→ Can I make these dairy-free?
Yes! Use dairy-free cream cheese, butter, and milk alternatives. The texture may vary slightly, but the flavor will still shine.

Tools You’ll Need

  • Donut pan
  • Wire cooling rack
  • Mixer (hand or stand)
  • Piping bag or zip-top bag
  • Small saucepan

Final Thoughts

These Peach Cobbler Cheesecake Donuts are more than just dessert—they’re a celebration of comfort and creativity. With just a bit of prep, you’ll have bakery-worthy donuts that bring together everything we love about cheesecake, cobbler, and a soft, spiced donut. Whether for brunch, birthdays, or just because—it’s a recipe worth repeating.

Similar Posts