Let me tell you about the day my kitchen smelled like a summer fairytale. I had a can of no-sugar-added peaches sitting in my pantry, a nostalgic craving for my grandma’s peach cobbler, and a wild idea: what if I swirled that flavor into a rich cheesecake batter and baked it all into a tender, handheld donut? The result—these Classic Peach Cobbler Cheesecake Donuts—was nothing short of magical. As they baked, the scent of sweet peaches and warm vanilla wrapped around me, and that first bite, still slightly warm, was a perfect harmony of creamy, fruity, and wonderfully spiced. It’s a recipe born from a happy accident and a deep love for turning simple ingredients into something spectacular.
Ingredients
- For the Peach Cobbler Filling:
- 1 can (14.5 oz) No Sugar Added Sliced Peaches, drained and finely chopped
- 3 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
- For the Cheesecake Donut Batter:
- 1 cup all-purpose flour (like the “White Flour” shown, I use a good-quality all-purpose)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces full-fat cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/4 cup milk (whole or 2%)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted (for brushing)
Let’s talk ingredients for a second. Using no-sugar-added peaches is my personal secret here; it allows you to control the sweetness perfectly, and the pure peach flavor really shines through. Don’t skip draining them well, though—soggy peaches will make your filling runny. For the cream cheese, full-fat is non-negotiable for that authentic, rich cheesecake tang and texture. I’ve tried it with lower-fat versions, and the donuts just aren’t as moist or flavorful. And please, for the love of all things good, use real vanilla extract. That imitation stuff just can’t create the same warm, comforting aroma that fills your kitchen.(See the next page below to continue…)