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Ingredients:
For the Donuts:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup buttermilk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
For the Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
For the Peach Cobbler Topping:
– 2 cups fresh or canned peaches, diced
– 1/4 cup brown sugar
– 1 teaspoon cinnamon
– 1 tablespoon cornstarch mixed with 2 tablespoons water
– 1/4 cup chopped pecans (optional)
Directions:
1. Preheat oven to 350°F (175°C). Grease a donut pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract. Combine the wet and dry ingredients until just mixed.
3. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes or until golden and springy to the touch. Let cool completely.
For the Cheesecake Filling:
1. Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Transfer to a piping bag with a round tip.
For the Peach Cobbler Topping:
1. In a saucepan, combine peaches, brown sugar, and cinnamon. Cook over medium heat until the peaches soften.
2. Stir in the cornstarch mixture and cook until the topping thickens. Remove from heat and let cool.
Assemble the Donuts:
1. Using a small knife or donut corer, create a small cavity in each donut. Pipe the cheesecake filling into the center.
2. Spoon the peach cobbler topping over the filled donuts. Sprinkle with chopped pecans if desired.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
Kcal: 290 kcal | Servings: 12 donuts
