Not letting the peach topping cool completely before using. If it’s too warm, it will melt the cheesecake filling and make everything messy. Let it cool to at least room temperature. You can even make it the day before and store it in the fridge.
Overworking the dough when re-rolling scraps. The second batch from re-rolled dough is always a bit tougher. Handle the scraps gently, press them together, and let them rest for 5-10 minutes before rolling out again to relax the gluten.
Serving Suggestions
I love serving these donuts on a large wooden board or cake stand, drizzled with a little extra peach syrup. They are a spectacular centerpiece for a brunch table. I serve them with strong coffee and, if I’m feeling extra, a side of vanilla ice cream for a true “cobbler” experience.
These are the ultimate special occasion breakfast-in-bed treat or a surprise for a weekend morning. Presenting one on a pretty plate with a dusting of powdered sugar feels incredibly luxurious. They are a guaranteed way to make someone feel cherished.
While they are best fresh, they still make a wonderful contribution to a potluck or gathering. I transport the components separately: the cooled, sugared donuts in one container, the cheesecake filling in its piping bag, and the peach compote in a jar. I assemble them on-site for the perfect texture.
Variations & Customizations
For a baked version, you can proof and cut the dough, then instead of frying, brush with melted butter and bake at 375°F for 10-12 minutes. The texture will be more like a sweet roll than a classic donut, but it’s still delicious.
Change up the fruit! This method works wonderfully with blueberries and a touch of lemon zest, or with spiced apples in the fall. The cheesecake filling pairs with almost any fruit compote beautifully.
If you’re short on time, you can use a high-quality store-bought peach jam or preserves, warmed and thinned with a little water, as the topping. For the filling, a can of vanilla or cheesecake pudding can work in a pinch, though homemade is far superior.
How to Store, Freeze & Reheat
These donuts are truly best enjoyed the day they are made. However, you can store unfilled, cooled donuts in an airtight container at room temperature for one day. The peach compote and cheesecake filling should be stored separately in the fridge.
You can freeze the unfilled, fried and sugared donuts. Place them in a single layer on a tray to freeze solid, then transfer to a freezer bag. They’ll keep for 1 month. Thaw at room temperature and refresh in a 300°F oven for 5 minutes before filling.
I do not recommend reheating filled donuts, as the filling will melt. To reheat an unfilled donut, place it on a wire rack in a 325°F oven for 5-8 minutes until warmed through. The texture will not be quite as perfect as fresh, but it’s still very good.
Conclusion
Making these Peach Cobbler Cheesecake Donuts is a labor of love that pays off in every spectacular bite. They encapsulate the joy of baking from scratch and the thrill of creating something truly extraordinary. I hope this recipe inspires you to spend a joyful morning in the kitchen, filling your home with incredible smells and your table with these unforgettable treats. Happy frying and filling