Peach Cheesecake Stuffed Doughnuts

These Peach Cheesecake Stuffed Doughnuts are the kind of summer treat dreams are made of—soft, pillowy doughnuts filled with sweet, tangy cheesecake and bits of juicy peach. Whether you're using fresh summer peaches or your favorite canned variety, these doughnuts are a show-stopping dessert (or brunch delight) that’s worth every minute of prep.

I started making these doughnuts during peach season as a way to combine my love for cheesecake and fried dough, and now they’ve become a family favorite. The combination of fluffy yeasted dough, creamy cheesecake filling, and peach compote on top is downright addictive. A dusting of cinnamon sugar brings the whole thing together with nostalgic fairground flair. They’re elegant enough for brunch or a dinner party, but playful enough to serve as a fun weekend treat for the family. You’ll fall in love with the texture and contrast of flavors in every bite.

Why You’ll Love Peach Cheesecake Stuffed Doughnuts

• Filled with creamy cheesecake and fresh fruit
• Soft, fluffy texture thanks to yeasted dough
• Versatile—use fresh, canned, or frozen peaches
• Make-ahead friendly filling and compote
• Crowd-pleasing dessert or brunch centerpiece
• Customizable—add spices, zest, or swap fruits
• Fair-style feel: Like your favorite festival treat made at home
• Elevated yet nostalgic: Combines gourmet and classic dessert appeal

Ingredients You’ll Need

For the Doughnuts:

• 2¼ teaspoon active dry yeast (1 packet)
• ¾ cup warm milk (about 110°F)
• ¼ cup granulated sugar
• 2½ cups all-purpose flour
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 teaspoon vanilla extract (use alcohol-free if needed)
• Vegetable oil, for frying (at least 3 inches deep)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract (optional)
• ½ cup finely diced peaches (fresh or canned, well-drained)

For the Peach Compote (Optional):

• 1 cup diced peaches
• 2 tablespoon sugar
• 1 teaspoon lemon juice
• ½ teaspoon cornstarch + 1 teaspoon water (slurry)

For the Sugar Coating:

• ½ cup granulated sugar
• ½ teaspoon ground cinnamon (optional, but recommended)

Step-by-Step Instructions

1. Activate the yeast:
   • In a small bowl, dissolve yeast in warm milk. Let sit for 5–10 minutes until foamy and activated.
2. Make the dough:
   • In a large bowl, whisk together flour, sugar, and salt.
   • Add the yeast mixture, eggs, softened butter, and vanilla extract.
   • Knead by hand (8–10 minutes) or with a stand mixer (5–6 minutes) until a smooth, elastic dough forms that pulls away from the sides.
   • Transfer to a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled in size—about 1 hour.
3. Prepare the cheesecake filling:
   • In a mixing bowl, beat the softened cream cheese until creamy.
   • Add powdered sugar and vanilla extract and beat until smooth and fluffy.
   • Gently fold in the finely diced peaches. Cover and refrigerate until needed.
4. Optional: make the peach compote:
   • In a small saucepan, combine peaches, sugar, and lemon juice.
   • Cook over medium heat for 5–7 minutes, until peaches are soft and juices are released.
   • Stir in the cornstarch slurry and continue cooking until the mixture thickens (1–2 minutes). Cool completely.
5. Shape and rise again:
   • Once dough has doubled, turn it onto a lightly floured surface.
   • Roll out to about ½ inch thickness.
   • Use a 3-inch round cutter to cut doughnuts. Re-roll scraps as needed.
   • Place rounds on a parchment-lined tray, cover loosely, and let rise 30–45 minutes, until puffy.
6. Fry the doughnuts:
   • Heat vegetable oil to 350°F (175°C) in a deep, heavy pot.
   • Fry doughnuts in batches, 1–2 minutes per side, until golden brown and puffed.
   • Use a slotted spoon to transfer to a paper towel-lined tray to drain.
7. Sugar coat:
   • While still warm, roll each doughnut in cinnamon sugar until fully coated.
   • Let cool slightly before filling.
8. Fill and finish:
   • Using a paring knife or skewer, poke a small hole in the side of each doughnut.
   • Fill a piping bag with the cheesecake mixture and pipe generously into each doughnut.
   • If desired, top with a small spoonful of peach compote or serve compote on the side.

Serving and Storage Tips

• Best served fresh: Enjoy within a few hours for the best texture.
• Store unfilled doughnuts in an airtight container at room temperature for up to 1 day.
• Refrigerate filled doughnuts and consume within 2 days.
• Compote and filling can be made up to 2 days in advance.
• Freeze doughnut rounds unfilled before final rise. Thaw, rise, and fry fresh.
• Reheat briefly in the microwave or air fryer for a soft, warm bite.

Helpful Notes

• Use a kitchen thermometer to maintain consistent oil temperature.
• Let the cheesecake filling chill for easy piping and firm texture.
• Fresh peaches add great flavor, but canned peaches are a reliable year-round option.
• Add lemon zest to the cheesecake for extra brightness.
• For a shortcut, use store-bought peach preserves in place of compote.
• These can be adapted with other fruits like blueberries, strawberries, or apricots.

Frequently Asked Questions

1. Can I make the doughnuts ahead of time?
   Yes! You can shape and freeze the un-risen doughnuts. Thaw and rise before frying for a make-ahead option.
2. What’s the best peach to use?
   Freestone peaches are easy to dice and offer excellent flavor. Canned peaches (well-drained) are a convenient substitute.
3. Can I skip the compote?
   Absolutely. The filling provides enough fruity flavor on its own, but the compote is a great garnish if you're serving to guests.
4. Do I need a piping bag to fill them?
   A piping bag is ideal, but a plastic zip-top bag with the tip snipped off works just as well in a pinch.
5. Can I make these gluten-free?
   Use a 1:1 gluten-free flour blend designed for yeasted dough. Expect a slightly different texture but still delicious.

Final Thoughts

These Peach Cheesecake Stuffed Doughnuts are everything you want in a homemade treat—soft, rich, fruity, and completely delightful. With a tender interior, crisp sugar-coated shell, and luxurious creamy filling, they’re a sweet celebration of summer’s best fruit.

Whether you’re baking for a brunch crowd or simply treating yourself to something special, these doughnuts are sure to impress. Don’t be intimidated by the steps—once you try them, you’ll realize they’re easier than you think and totally worth it. Go ahead and make a double batch. They’ll disappear in no time. Happy frying!

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