Classic Peach Cobbler Cheesecake Donuts

Ingredients:

Peach Cobbler Filling

• 1 can (15 oz) sliced peaches in syrup
  or 1½ cups fresh peaches, peeled and chopped
• ¼ cup light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 tablespoon butter

Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

Donuts

• 8–10 jumbo biscuits (canned)
  or use homemade dough if preferred
• Vegetable oil for frying

Cinnamon Sugar Coating

• ½ cup sugar
• 1 tablespoon ground cinnamon
• 4 tablespoons melted butter (for dipping)

Instructions:

1. Make the Peach Cobbler Filling

1. In a saucepan, combine peaches, brown sugar, cinnamon, and nutmeg.
2. Bring to a simmer over medium heat.
3. Mix cornstarch and water in a small bowl, then pour into the peaches.
4. Add butter and vanilla.
5. Cook 3–5 minutes until thick and syrupy.
6. Remove from heat and cool completely.

2. Make the Cheesecake Filling

1. Beat cream cheese, sugar, and vanilla until smooth.
2. Transfer to a piping bag and refrigerate.

3. Prepare the Donuts

1. Heat oil to 350°F (175°C) in a deep pot.
2. Flatten each biscuit slightly and cut a hole in the middle if you want a ring shape (or leave whole for filled donuts).
3. Fry 1–2 minutes per side until golden brown.
4. Drain on paper towels.

4. Coat the Donuts

1. Dip each warm donut in melted butter.
2. Roll in the cinnamon-sugar mixture.

5. Fill the Donuts

• If using whole biscuits (no hole):
  • Poke a hole with a knife and pipe cheesecake filling inside.
• Top each donut generously with peach cobbler topping.

6. Serve

Enjoy warm for the best flavor. These taste like a mix of fair-style donuts + peach cobbler + cheesecake — heavenly!

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