Peach Cobbler Cheesecake Donuts

Peach Cobbler Cheesecake Donuts (Classic Baked Version)

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These Peach Cobbler Cheesecake Donuts taste like a mash-up of fluffy baked donuts + creamy cheesecake + sweet peaches with a warm cinnamon vibe. This version is inspired directly by the receipster recipe (simple, baked, donut-pan friendly).

Recipe details

  • Yield: about 12 donuts
  • Prep: ~20 min | Bake: 12–15 min
  • Oven: 350°F / 175°C

Ingredients

Cheesecake–peach filling

  • 1 cup cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup canned sliced peaches, drained and chopped

Donut batter

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1/2 cup milk

Flavor + finish

  • 1 tsp ground cinnamon
  • Powdered sugar, for dusting

Step-by-step instructions

1) Prep

  1. Heat oven to 350°F (175°C).
  2. Grease a donut pan really well (or use baking spray).

2) Make the cheesecake–peach filling

  1. In a bowl, beat cream cheese + sugar + vanilla until smooth.
  2. Fold in the chopped, well-drained peaches.

3) Make the donut batter

  1. In a second bowl, whisk flour + baking powder + salt.
  2. Add melted butter + milk and stir just until a thick batter/dough forms (don’t overmix).

4) Fill the donut pan (the “stuffed” part)

  1. Fill each donut cavity halfway with batter.
  2. Add a heaping tablespoon of the cheesecake–peach filling into the center.
  3. Cover with a little more batter so the filling is enclosed.

5) Bake + cool

  1. Bake 12–15 minutes, until lightly golden and set.
  2. Cool a few minutes, then transfer to a wire rack to cool.

6) Finish

  1. Dust with powdered sugar before serving.
Peach Cobbler Cheesecake Donuts

Pro tips (so they look bakery-style)

  • Soften the cream cheese fully → smoother filling, no lumps.
  • Drain peaches very well (pat with paper towel if needed) to avoid soggy donuts.
  • Don’t overfill the pan—baked donuts rise fast.

Optional: Make it more “cobbler-like” (quick peach topping)

If you want that true peach cobbler vibe on top, simmer chopped peaches with a little sugar + spice + cornstarch until glossy and thick, then spoon a little over each donut after cooling. (Many peach cobbler fillings use brown sugar + cornstarch + warm spices.)

Storage

  • Keep in an airtight container in the fridge up to ~3 days.
  • Rewarm in the oven at 300°F (150°C) for ~5 minutes for a fresher texture.

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