Description
Merging classic peach cobbler with cheesecake donuts creates a delightful dessert fusion from Southern United States cuisine. Rich layers of cinnamon-spiced peaches and creamy cheesecake nestled in a golden, crisp donut will satisfy seasonal cravings.
Ingredients
Scale
- 1 can (16.3 oz / 462 g) refrigerated biscuit dough (8 biscuits)
- 1 can (15 oz / 425 g) peach slices in syrup
- 8 oz (226 g) cream cheese
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- 1 tbsp water
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup heavy cream
- Vegetable oil, for frying
- ¼ cup crushed graham crackers
- ¼ cup glaze (made with powdered sugar and milk)
- Pinch of cinnamon
Instructions
- Peach Compote Preparation: Simmer diced peaches with brown sugar and ground cinnamon in a saucepan, creating a rich base. Whisk cornstarch with water to form a slurry, then blend into the mixture until it reaches a thick, jam-like consistency. Allow to cool completely.
- Cheesecake Filling Creation: Whip cream cheese until silky smooth, eliminating any lumps. Gradually incorporate powdered sugar and vanilla extract, blending until uniform. Fold in heavy cream, whipping until the mixture becomes light and airy, ideal for piping.
- Donut Frying Process: Heat vegetable oil to 350F in a deep fryer or heavy-bottomed pot. Separate biscuits and remove centers using a round cutter to form classic donut shapes. Carefully lower donuts into hot oil, frying until golden-brown, approximately 1-2 minutes per side.
- Donut Assembly and Finishing: Drain fried donuts on paper towels. Use a piping bag with a filling tip to inject each donut evenly with cheesecake mixture. Top with a generous spoonful of cooled peach compote. Drizzle with glaze and sprinkle crushed graham crackers and a light dusting of cinnamon for a delectable final touch.
Notes
- Peach Compote Precision: Simmer peaches on medium heat to develop rich, deep flavors without burning, stirring occasionally to prevent sticking.
- Oil Temperature Control: Maintain exactly 350F for perfect golden-brown donuts; use a digital thermometer for accuracy to avoid undercooked or greasy results.
- Filling Technique: Pipe cheesecake filling slowly and steadily, rotating the donut to ensure even distribution without overstuffing or creating air pockets.
- Gluten-Free Adaptation: Substitute biscuit dough with gluten-free alternatives and use cornstarch-based thickener to make the recipe suitable for those with wheat sensitivities.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 290
- Sugar: 12 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg