3. Make the Cheesecake Filling
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Beat cream cheese and powdered sugar until smooth.
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Add vanilla and heavy cream, beating until light and fluffy.
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Transfer to a piping bag fitted with a round tip.
4. Make the Peach Cobbler Topping
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Melt butter in a skillet over medium heat.
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Add diced peaches, brown sugar, granulated sugar, cinnamon, and nutmeg. Cook for about 5 minutes, until peaches soften and release their juices.
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Stir in the cornstarch slurry and cook for 1–2 more minutes, until thickened and syrupy. Remove from heat and let cool slightly.
5. Make the Crumble Topping
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Preheat oven to 350°F (175°C).
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In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a fork or pastry blender until the mixture resembles coarse crumbs.
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Spread on a parchment‑lined baking sheet and bake for about 10 minutes, until golden and crisp. Let cool completely.
6. Assemble the Donuts
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Insert the piping tip into the side or bottom of each cooled donut and fill with cheesecake mixture until you feel a slight resistance.
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Spoon a generous amount of peach topping over each donut.
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Sprinkle with crumble topping.
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If using glaze, whisk together powdered sugar, milk, and vanilla, then drizzle over the top.
7. Serve
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Enjoy immediately, or refrigerate for up to 2 days. Bring to room temperature before serving.
Tips for Success
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Yeast freshness – If your yeast mixture doesn’t bubble, start over with fresh yeast.
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Peach texture – Use ripe but not mushy peaches for the best bite.
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Frying temperature – Keep oil at 350°F; too hot and the outside burns before the inside cooks.
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Make ahead – Prepare the crumble and peach topping up to 2 days in advance; store separately in the refrigerator.
Enjoy your celebration‑worthy donuts!
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