I created these Classic Peach Cobbler Cheesecake Donuts on a summer morning when I couldn’t decide between three of my favorite desserts. The result was an epiphany in a donut pan. As they baked, my kitchen filled with the most incredible, nostalgic aroma—the warm, spiced scent of cinnamon and nutmeg, the sweet perfume of ripe peaches, and the rich, buttery smell of cake. Pulling them from the oven, seeing their golden crowns studded with peach bits, and finally crowning them with the sweetened cream cheese glaze felt like creating something truly magical. That first bite—a soft, spiced cake base, juicy peach pockets, and a tangy, creamy frosting—was pure, unadulterated bliss, capturing the essence of a classic cobbler in a handheld treat.
Why You’ll Love This Recipe
You are going to adore this recipe because it takes the cozy, comforting flavors of a homemade peach cobbler and a slice of creamy cheesecake and bakes them into the most delightful, portable cake donut. It’s the ultimate treat for a special breakfast, brunch, or dessert, offering a sophisticated flavor profile that feels indulgent and homemade. From my experience, these donuts are a total showstopper; they’re incredibly moist, perfectly spiced, and the contrast between the warm peach cake and the cool, tangy glaze is absolutely irresistible. They prove you don’t need a deep fryer to make a spectacular donut.
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg, at room temperature
- ¾ cup buttermilk, at room temperature
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup finely diced ripe peaches (fresh or thawed frozen)
- For the Cheesecake Glaze: 4 oz cream cheese, softened, 1 cup powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla extract.
Let’s talk ingredients, because quality here makes all the difference. For the peaches, use ripe, fragrant ones. If they’re not in season, frozen peach slices (thawed and patted very dry, then diced) work perfectly. Pat them dry thoroughly to avoid soggy donuts. The buttermilk is non-negotiable for a tender, moist crumb; if you don’t have any, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes. The cream cheese for the glaze must be truly softened; leave it out for a good hour. Cold cream cheese will leave you with a lumpy glaze. Trust me, this step makes a huge difference.(See the next page below to continue…)