Classic Peach Cobbler Cheesecake Donuts

2. Make the Cheesecake Filling

1. In a small bowl, beat the cream cheese until smooth.
2. Add sugar and vanilla, and mix until creamy and lump-free.
3. Set aside.

3. Prepare the Donut Batter

1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, buttermilk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the donuts tender.

4. Assemble the Donuts

1. Spoon a small amount of batter into each donut cavity (about 1/3 full).
2. Add a teaspoon of cheesecake filling and a small spoon of peach filling on top.
3. Cover with more batter until each cavity is 2/3 full.
4. Use a toothpick or skewer to gently swirl the cheesecake and peach layers for a marbled effect.

5. Bake

1. Bake in the preheated oven for 15–18 minutes, or until a toothpick inserted into the donut comes out clean.
2. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack.

6. Add the Cinnamon-Sugar Topping

1. In a small bowl, combine sugar and cinnamon for the topping.
2. Brush each warm donut lightly with melted butter.
3. Roll or sprinkle the donuts in the cinnamon-sugar mixture for that classic cobbler crunch.

7. Serve and Enjoy

Serve these Classic Peach Cobbler Cheesecake Donuts warm or at room temperature. Each bite offers a soft, cakey donut, the tangy richness of cheesecake, and the sweet, fruity warmth of peach cobbler. They are perfect for brunch, a dessert platter, or just a special treat to make your day a little sweeter.

These donuts can be stored in an airtight container for 2–3 days, but they are best enjoyed fresh for maximum flavor and texture. For an extra touch, drizzle lightly with caramel or a simple glaze made from powdered sugar and milk.

If you want, I can also create a version with pictures for each step so it looks like a full recipe guide, almost like a cookbook page. Do you want me to do that?