Ingredients:
1 can sliced peaches in syrup (15 oz) or 1½ cups fresh peaches, peeled & chopped
¼ cup light brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon vanilla extract
A pinch of salt
Instructions:
In a saucepan, add peaches (with a little syrup) + brown sugar + cinnamon + salt.
Heat on medium until peaches soften and start bubbling.
Mix cornstarch + water to make a slurry, then stir into the peaches.
Cook until thick and glossy (2–3 minutes).
Remove from heat, stir in vanilla, and let cool completely.
🍰 Cheesecake Filling
Ingredients:
8 oz cream cheese, softened
⅓ cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream (or milk) to loosen
Instructions:
Beat cream cheese until smooth.
Add powdered sugar + vanilla and beat again.
Add a little cream/milk until it becomes pipeable and fluffy.
Chill in the fridge.
🍩 Donuts
You can use:
Store-bought jumbo biscuits (easiest), or
Ready-made donuts to fill, or
Homemade donut dough (longer method — let me know if you want this version)
Ingredients (quick biscuit method):
1 can refrigerated biscuits (like Pillsbury Grands)
Oil for frying
Cinnamon sugar for coating (½ cup sugar + 1 tsp cinnamon)
Instructions:
Heat oil in a pot to 165–175°C (325–350°F).
Flatten each biscuit slightly and cut a small hole if you want ring donuts (or leave whole for stuffed donuts).
Fry 1–2 minutes per side until golden.
Drain on a paper towel.
Roll warm donuts in cinnamon sugar.
For filled donuts: poke a hole in the side and pipe in cheesecake filling.
🔥 Assemble
Add a spoonful of cheesecake filling inside each donut (or spread on top).
Spoon warm peach cobbler mixture over the donuts.
Drizzle extra cheesecake filling on top if you want.
Serve warm—so good!
Classic Peach Cobbler Cheesecake Donuts Peach Cobbler Filling
