Classic Peach Cobbler Cheesecake Donuts

There’s something magical about the moment when warm peaches meet creamy cheesecake inside a fluffy donut. It’s like a hug for your taste buds—comforting, sweet, and just a little indulgent. I fell in love with these Classic Peach Cobbler Cheesecake Donuts the first time I made them, and let me tell you, they’re absolutely unlike any donut you’ve probably tasted before. Imagine the juicy, slightly caramelized peach flavor with that tangy cheesecake swirl, all wrapped in a soft, cake-like dough that melts in your mouth. If you’re anything like me, you’ll want to make a batch every weekend.

Classic Peach Cobbler Cheesecake Donuts: Why It Works & Ingredients

• 1 cup fresh peaches, peeled and diced
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup whole milk
• 1 large egg
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• ⅓ cup powdered sugar
• 1 tablespoon lemon juice

Why this recipe works is all about balance—moisture, tanginess, and texture. Using fresh peaches instead of canned gives the donuts a bright, natural peach flavor with a bit of tartness and sweetness that’s hard to beat. A touch of cinnamon complements the fruit without overpowering it. The use of unsalted butter instead of oil adds richness and a tender crumb, while whole milk keeps the dough moist but not soggy. Baking powder is your friend here—it helps create that light and fluffy texture you want in a cake donut. And then there’s the cream cheese swirl, which injects a lovely tang and rich creaminess that cuts through the sweetness beautifully. Without it, these would be just peach donuts, but with it, they become a whole new, crave-worthy category.

Classic Peach Cobbler Cheesecake Donuts

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Classic Peach Cobbler Cheesecake Donuts blend sweet peaches and creamy cheesecake for a dessert you wont want to miss

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 12 donuts
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

1 cup fresh peaches, peeled and diced

2 tablespoons granulated sugar

0.5 teaspoon ground cinnamon

1.5 cups all-purpose flour

0.5 cup granulated sugar

2 teaspoons baking powder

0.25 teaspoon salt

0.5 cup whole milk

1 large egg

4 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

8 oz cream cheese, softened

0.33 cup powdered sugar

1 tablespoon lemon juice

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Instructions

Preheat your oven to 375°F (190°C) and grease a donut pan well with butter or non-stick spray.

In a small bowl, toss the diced peaches with 2 tablespoons sugar and ground cinnamon. Set aside for 10 minutes so the flavors meld and the peaches release some juice.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, combine the milk, egg, melted butter, and vanilla extract. Pour this wet mixture into the dry ingredients and stir just until combined. It’ll be a bit lumpy, which is perfect—don’t overmix or your donuts will be tough.

Fold the cinnamon peaches gently into the batter, distributing them evenly but carefully so the peach juices don’t turn the batter too wet.

For the cheesecake swirl, beat together the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.

Fill each donut cavity halfway with the peach batter. Then, add about a teaspoon of the cheesecake mixture on top. Use a skewer or toothpick to swirl the cream cheese gently into the batter—don't over-swirl or it’ll lose that distinct creamy texture.

Bake for 15-18 minutes or until a toothpick inserted in the donut part (not the cheesecake) comes out clean. Be careful not to overbake; you want the donuts soft and tender.

Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or room temperature for the best flavor.

Notes

Classic Peach Cobbler Cheesecake Donuts combine warm peaches with creamy cheesecake swirled inside soft, fluffy cake donuts. This recipe balances moisture, tanginess, and texture for a unique and indulgent treat.

Classic Peach Cobbler Cheesecake Donuts: Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and grease a donut pan well with butter or non-stick spray.
2. In a small bowl, toss the diced peaches with 2 tablespoons sugar and ground cinnamon. Set aside for 10 minutes so the flavors meld and the peaches release some juice.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Pour this wet mixture into the dry ingredients and stir just until combined. It’ll be a bit lumpy, which is perfect—don’t overmix or your donuts will be tough.
5. Fold the cinnamon peaches gently into the batter, distributing them evenly but carefully so the peach juices don’t turn the batter too wet.
6. For the cheesecake swirl, beat together the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.
7. Fill each donut cavity halfway with the peach batter. Then, add about a teaspoon of the cheesecake mixture on top. Use a skewer or toothpick to swirl the cream cheese gently into the batter—don’t over-swirl or it’ll lose that distinct creamy texture.
8. Bake for 15-18 minutes or until a toothpick inserted in the donut part (not the cheesecake) comes out clean. Be careful not to overbake; you want the donuts soft and tender.
9. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or room temperature for the best flavor.

Classic Peach Cobbler Cheesecake Donuts: Tips for Success

• Use ripe but firm peaches: Overripe peaches can turn mushy in batter and release too much liquid, which can weigh down the donuts.
• Don’t overmix the batter: Overmixing develops gluten and leads to dense, chewy donuts instead of soft, cakey ones.
• Swirl gently: When incorporating the cheesecake mixture, a light swirl keeps pockets of tangy cream cheese intact, giving every bite a surprise.
• Grease your pan thoroughly: These donuts can stick easily due to the cream cheese, so take a moment here and you’ll save cleanup trouble later.
• Let them cool slightly before eating: Fresh out of the oven they’re hot and delicate, but a few minutes lets them firm up just the right amount.

Classic Peach Cobbler Cheesecake Donuts: Storage & Reheating

If you manage to save some of these dreamy donuts—and I know it’s tough—you can store them in an airtight container in the fridge for up to 3 days. I like to bring them back to life by reheating each donut individually in the microwave for about 15 seconds. That brings back their soft texture without becoming rubbery.

Alternatively, if you want to plan ahead, you can freeze the donuts wrapped tightly in plastic wrap and then in a zip-top bag for up to a month. Thaw at room temperature, then warm briefly before enjoying. This recipe holds up surprisingly well, even after freezing, thanks to that cream cheese richness holding moisture in.

Classic Peach Cobbler Cheesecake Donuts: FAQ

Can I substitute canned peaches in this recipe?

You can, but fresh peaches offer a better texture and flavor here. Canned peaches tend to be softer and syrup-packed, which can make your batter overly wet and the donuts less fluffy.

What type of cream cheese should I use?

I recommend full-fat cream cheese that’s softened to room temperature. It blends more smoothly and gives you that rich, creamy swirl every bite deserves.

Can I make these donuts gluten-free?

Yes, replacing the all-purpose flour with a good gluten-free blend should work well, especially one that includes xanthan gum for structure. Just be careful not to overmix, as GF flour can behave differently.

Are these donuts better fresh or chilled?

They’re best fresh or at room temperature—this is when the cream cheese swirl feels soft and luxurious. Chilling firms up the cheesecake but can make the donut part a bit dense.

Can I bake these in a muffin tin instead?

You absolutely can. The texture will be similar, just adjust baking time slightly—start checking around 15 minutes. Muffins will be chunkier but still fantastic.

Classic Peach Cobbler Cheesecake Donuts: Nutritional Information

Here’s a rough estimate per donut, assuming you make 12 donuts:

• Calories: 220
• Fat: 11g
• Protein: 4g
• Carbohydrates: 27g
• Sugar: 14g

These numbers can vary based on brands and ingredient swaps. The cream cheese adds richness and fat that helps keep these donuts moist but also ups their calorie count a bit.

Classic Peach Cobbler Cheesecake Donuts: Wrapping It Up

Every time I make these Classic Peach Cobbler Cheesecake Donuts, the house smells like a cozy Southern bakery, and I get excited to dig in. They’re perfect for lazy weekends, brunch with friends, or just treating yourself to something beyond the usual. If you try them, I’d love to hear how your batch turned out, or if you made your own twists! Don’t forget to leave a comment or a rating—that little feedback loop makes me as happy as the donuts themselves.