Next, fold in the diced peaches gently. I like to enjoy the chunky bits of peach in every bite! Once everything is mixed, I often put the batter in a pastry bag to make filling the donuts easier, but you can also use a spoon if you don’t have one on hand. Now, heat the oil in your fryer or pot to about 350°F (175°C). Once it’s hot, carefully pipe or spoon the batter into the oil, making sure not to overcrowd the pot. Each donut takes about 2-3 minutes to get a lovely golden brown hue. The sizzle of the donuts frying is music to my ears!
Once they’re done cooking, you’ll want to let them cool on a wire rack. While they cool, let’s whip up a quick peach topping. In a small bowl, mix the diced peaches with brown sugar and cinnamon, allowing the ingredients to gently mingle. You can even give it a little taste—oh my goodness, it’s heavenly! When the donuts are sufficiently cooled, it’s time to top them off. Spoon some of the peach mixture right on top, letting all those juicy flavors seep into the donut.
Now, if you’re feeling adventurous (and honestly, who doesn’t want to add another layer of deliciousness?), you can drizzle a simple glaze made of powdered sugar and milk over the top. It adds a nice sweetness and a touch of elegance to your Peach Cobbler Cheesecake Donuts. Trust me; it’s worth the little extra effort!
Pro Tips for Best Results
I’ve tested this recipe a few different ways to get it just right, and I have some pointers! First, make sure your cream cheese is fully softened—this will ensure it combines perfectly with the sugar, giving you that creamy filling we crave. I often leave mine out at room temperature for an hour before starting. Secondly, don’t skip the cooling rack! Letting the donuts cool on a rack instead of on a plate allows for air circulation, preventing them from becoming soggy.
Another tip is to check the temperature of your oil with a thermometer. Too hot, and the outside will burn while the inside remains raw—too cold, and they could absorb too much oil. You want that perfect balance: golden on the outside and light, fluffy on the inside.
Lastly, don’t hesitate to play with the spices in your peach topping! I find that a little nutmeg can add a delightful warmth to the flavor profile. I even like experimenting by incorporating a splash of vanilla extract in the peaches for an extra layer of flavor.
Common Mistakes to Avoid
One of the most common mistakes I see is overmixing the batter. I’ve done it too, and it leads to a denser donut rather than the light, fluffy treat we desire. Mix until everything is just combined—lumps are okay! Another problem can arise with oil temperature. It’s easy to assume that “hot” is good enough, but if the oil is even slightly too cool, you’ll end up with grease-saturated donuts. It’s so disappointing when you nail the recipe but end up with a soggy mess! (See the next page below to continue…)