Description
Sweet indulgence meets summer bliss in peach cobbler cheesecake-stuffed donuts, combining creamy cheesecake and juicy peaches in a crispy fried pastry. Dessert enthusiasts will adore this irresistible Southern-inspired treat that brings comfort and excitement to every delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups peaches (fresh or canned)
- 1 can biscuit dough
- 8 ounces (226 grams) cream cheese
- Oil for frying
Filling and Flavoring Ingredients:
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Spices and Extracts:
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Prepare the oil by heating it in a deep fryer or skillet to 350F (175C), ensuring a consistent temperature for even frying.
- Gently flatten the biscuit dough and carefully lower into the hot oil, frying each side until achieving a golden-brown, puffy appearance, approximately 2-3 minutes per side.
- Transfer the fried donuts to paper towels, allowing excess oil to drain and ensuring a crisp exterior.
- Create the creamy cheesecake mixture by whipping cream cheese with powdered sugar and vanilla extract until smooth and well-incorporated.
- In a saucepan, combine diced peaches with brown sugar and cinnamon, cooking over medium heat until the peaches become tender and release their juices.
- Introduce the cornstarch slurry to the peach mixture, stirring continuously and cooking for 1-2 minutes to thicken the filling and develop a rich, glossy texture.
- Remove the peach mixture from heat and allow it to cool slightly, preventing potential burning when combined with the cheesecake filling.
- Gently fold the cooled peach mixture into the cheesecake filling, creating a harmonious blend of flavors and textures.
- Transfer the combined filling to a piping bag equipped with a round tip for precise and controlled filling.
- Carefully create a small opening in each donut using a knife, ensuring minimal damage to the delicate fried dough.
- Pipe the peach cobbler cheesecake filling into the center of each donut, filling until the donut feels substantial and stuffed.
- Serve immediately for a warm, gooey experience, or allow to cool for a firmer filling consistency.
- Optionally, enhance the presentation by dusting with powdered sugar or drizzling with a complementary glaze for added sweetness.
Notes
- Control oil temperature precisely to achieve golden-brown donuts without burning, using a thermometer for accuracy.
- Drain fried donuts on a wire rack instead of paper towels to prevent soggy bottoms and maintain crispy texture.
- Choose ripe, firm peaches for the best flavor and consistent filling texture, ensuring they are not too watery.
- Use room temperature cream cheese to create smoother, lump-free cheesecake filling that pipes easily into donuts.
- Create a cornstarch slurry by mixing cornstarch with cold water before adding to peach mixture to prevent clumping and ensure proper thickening.
- Allow fillings to cool slightly before combining to prevent melting and maintain structural integrity of the cheesecake mixture.
- Experiment with alternative fruit fillings like blueberry or apple for seasonal variations of the recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 302 kcal
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg