Name: Peach Cobbler Cheesecake Donuts
Ingredients: 2 cups (250 g) all‑purpose flour; ⅓ cup (65 g) granulated sugar; 2 tsp baking powder; ½ tsp salt; 1 tsp ground cinnamon (optional — gives warm spice); 2 tbsp unsalted butter, melted (or oil); ¾ cup (180 ml) milk (dairy or plant‑based); 1 large egg; 1 tsp vanilla extract; 1 cup peaches, small diced (fresh or thawed frozen); ½ cup cream cheese, softened; 2–3 tbsp powdered sugar (or to taste); 1 tsp lemon juice; Optional: ¼ tsp ground cinnamon or nutmeg; 1 cup powdered sugar; 2–3 tbsp milk or cream; ½ tsp vanilla extract; Optional: small pinch of cinnamon

Description

Soft, cake‑style donuts filled (or topped) with sweet peach‑cheesecake flavors — a decadent treat combining juicy peaches, creamy cheesecake notes, and sweet donut dough. Great for brunch, dessert, or a special breakfast treat.

Ingredients

Scale

For the Donut Dough

2 cups (250 g) all‑purpose flour
⅓ cup (65 g) granulated sugar
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon (optional — gives warm spice)
2 tbsp unsalted butter, melted (or oil)
¾ cup (180 ml) milk (dairy or plant‑based)
1 large egg
1 tsp vanilla extract

For the Peach‑Cheesecake Filling / Topping

1 cup peaches, small diced (fresh or thawed frozen)
½ cup cream cheese, softened
2–3 tbsp powdered sugar (or to taste)
1 tsp lemon juice
Optional: ¼ tsp ground cinnamon or nutmeg

For the Glaze or Finish (optional but yummy)

1 cup powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla extract
Optional: small pinch of cinnamon

Instructions

1. Prepare the Donut Dough

Preheat oven to 375 °F (190 °C) if baking donuts, or heat oil to ~ 350 °F (175 °C) if frying. Grease a donut pan if baking.
In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon (if using).
In another bowl, whisk melted butter, milk, egg, and vanilla.
Combine wet and dry ingredients, stirring until just mixed — don’t overmix.

2. Portion the Donuts & Add Filling (Optional)

For filled donuts: spoon about 1 tbsp batter into each donut mold well (or in a lined muffin pan), then add a small spoonful of the peach‑cheesecake mixture (see below), and cover with another light layer of batter so filling is enclosed.
For topped donuts: shape or scoop batter into donut shapes; fill or top after cooking.

3. Make the Peach‑Cheesecake Filling

In a small bowl, beat softened cream cheese with powdered sugar and lemon juice until smooth.
Gently fold in the diced peaches (and cinnamon/nutmeg if using). Keep chilled until ready to use.

4. Cook the Donuts

Baking:

Bake donuts for about 12–15 minutes, or until golden and a toothpick comes out clean.

Frying:

Carefully fry donuts 1–2 minutes per side until golden — drain on paper towels.

5. Glaze / Finish & Fill

Whisk powdered sugar, milk (or cream), vanilla (and optional cinnamon) to make a smooth glaze.
Once donuts are slightly cooled, drizzle glaze over top. For filled donuts, pipe or spoon peach‑cheesecake filling into the center after cooking.
Optionally sprinkle extra diced peaches or a dusting of cinnamon‑sugar over the glaze for decoration.

6. Serve

Serve warm for best flavor and texture.
These donuts pair nicely with coffee, tea, or a cold drink for brunch or dessert.

Notes

Donut batter should be softly mixed — overmixing leads to dense donuts.
If using frozen peaches, make sure they’re thawed and drained to avoid excess moisture.
Glaze adds sweetness and looks — but you can skip it if you want a lighter dessert.

Add filling cautiously — too much filling can leak while cooking.