Instructions
Step 1: Prepare the Peach Filling
Peach filling is the heart of this recipe. If using canned peaches, keep the syrup because it forms the base of the sauce. If using fresh peaches, add a couple tablespoons of water to help release their juices. Add brown sugar and cinnamon to create a warm, sweet aroma.
Combine peaches, syrup or liquid, brown sugar, and cinnamon in a saucepan. Separately mix cornstarch with water until dissolved. Add that slurry to the mixture. Heat on medium while stirring frequently. Within minutes, the juices will thicken and the peaches will soften. Remove from heat when it reaches a glossy, jammy consistency. Let it cool completely before assembling the donuts. Cooling prevents the fillings from melting each other and ensures each layer stays defined.
Step 2: Make the Cheesecake Filling
The cheesecake filling should be whipped enough to be fluffy but still stable as a donut filling. Room-temperature cream cheese is essential so no lumps remain.
Beat the cream cheese until smooth. Add powdered sugar and vanilla extract, then mix until fully incorporated. Pour in the heavy cream slowly and continue whipping until it becomes slightly airy. The mixture should hold shape without dripping. Chill the mixture to help it firm up while frying the donuts.
Step 3: Fry the Donuts
Heating oil to the proper temperature is crucial. Too hot and the outside burns before the inside cooks. Too cool and the donuts absorb oil and become greasy. Maintain oil at 350°F (175°C). A thermometer is strongly recommended.
Separate the biscuit dough rounds. Use a small cutter or bottle cap to punch a hole in the center. Test one donut first to ensure timing is accurate. Cook 2–3 donuts at a time to avoid temperature drops. Fry each donut for about 1½–2 minutes per side until both sides are golden brown. Transfer to a rack lined with paper towels to drain.
Let donuts cool slightly until warm but sliceable. Cutting too soon may cause tearing or collapsing.
Step 4: Assemble the Donuts
Slice each donut in half horizontally with a serrated knife to create a top and bottom.
Spread a thick layer of cheesecake filling on the bottom half. Spoon a small portion of peach cobbler filling on top, making sure it stays centered. Place the top half back gently without pressing too hard so fillings stay inside.
Your donuts are now filled and ready for finishing touches.
Step 5: Add Toppings
Brush or drizzle glaze over the top. While still slightly wet so it adheres, sprinkle graham cracker crumbs. A gentle dust of cinnamon enhances aroma and appearance. The topping mimics peach cobbler’s classic crust and adds a slight crunch.
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