Description
Indulgent classic peach cobbler cheesecake donuts blend Southern comfort with bakery innovation. Sweet peach filling and creamy cheesecake create a delightful fusion you’ll savor down to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 can (16.3 ounces / 462 grams) refrigerated biscuit dough (8 biscuits)
- 1 can (15 ounces / 425 grams) peach slices in syrup
- 8 ounces (226 grams) cream cheese
Filling and Flavoring Ingredients:
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
Cooking and Topping Ingredients:
- Vegetable oil, for frying
- ¼ cup crushed graham crackers
- ¼ cup glaze (made with powdered sugar and milk)
- Pinch of cinnamon
Instructions
- Craft the peach compote by gently simmering diced peaches with brown sugar and ground cinnamon in a saucepan over medium heat.
- Create a cornstarch slurry by whisking water and cornstarch, then incorporate into the peach mixture to enhance thickness and texture.
- Allow the peach compote to simmer until it reaches a luscious, jam-like consistency, then set aside to cool completely.
- Whip cream cheese in a large mixing bowl until silky and smooth, ensuring no lumps remain.
- Gradually fold in powdered sugar and vanilla extract, blending until the mixture becomes uniform and creamy.
- Gently incorporate heavy cream, whipping until the cheesecake filling transforms into a light, airy texture perfect for piping.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to a precise 350F, creating an ideal frying environment.
- Separate each biscuit and carefully remove the center to create classic donut shapes with a round cutter.
- Carefully lower donuts into the hot oil, frying until they achieve a golden-brown hue, approximately 1-2 minutes per side.
- Transfer fried donuts to paper towels, allowing excess oil to drain and letting them cool slightly.
- Load the cheesecake mixture into a piping bag fitted with a filling tip for precise donut stuffing.
- Delicately inject each donut with the creamy cheesecake filling, ensuring even distribution.
- Crown each filled donut with a generous spoonful of the cooled peach compote.
- Drizzle glaze over the donuts, creating an elegant finish.
- Garnish with crushed graham crackers and a light dusting of cinnamon for a textural and aromatic finale.
Notes
- Manage oil temperature carefully to prevent burning or undercooking donuts, using a digital thermometer for precision.
- Allow peach mixture to cool completely before adding to prevent soggy donuts and ensure clean filling layers.
- Substitute gluten-free biscuit dough and graham crackers for celiac-friendly version, maintaining similar texture and taste.
- Use fresh, ripe peaches during summer season for maximum natural sweetness and vibrant flavor profile in filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg