Indulge in Irresistible Classic Peach Cobbler Cheesecake Donuts
Learn how to make delicious Classic Peach Cobbler Cheesecake Donuts. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk (substitute: milk with 1 tablespoon lemon juice or vinegar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or canned peaches, diced (if fresh, slightly macerate with a teaspoon of sugar)
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon lemon juice
- Optional: 1/2 teaspoon almond extract for the cheesecake batter
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan well, or use non-stick spray. A well-prepared pan is key to easy release — Mama Lu always said, “Treat your pans like old friends.”
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. These warm spices bring back memories of those cozy mountain kitchens, where cinnamon was sprinkled like fairy dust.
- In a separate large bowl, beat the eggs lightly, then stir in the melted butter, buttermilk, and vanilla extract until combined.
- Slowly add the dry ingredients to the wet, folding gently until just combined. Don’t overmix — the batter should be thick but smooth. Overmixing toughens the batter, and we want soft, tender bites.
- Fold in the diced peaches carefully, preserving their juicy sweetness.
- For the cheesecake filling, beat the softened cream cheese with powdered sugar and lemon juice (and almond extract if using) until smooth and creamy. It should be thick enough to hold its shape but spreadable.
- Fill each donut cavity halfway with the peach batter, then add about a teaspoon of the cheesecake filling on top. Cover lightly with more peach batter until the donut mold is about 3/4 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the donut (avoiding the cheesecake center) comes out clean and the edges are golden. Your kitchen will start to smell like a Sunday afternoon back home.
- Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This pause is important — rushing the cooling risks breaking that tender crumb Mama Lu always prized.