Ingredients

For the Donuts

• 2 cans refrigerated biscuit dough
• 1 cup peach pie filling, chopped
• Vegetable oil, for frying

For the Cheesecake Filling

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon

For the Peach Glaze

• 1 cup powdered sugar
• 2 tablespoons peach juice or milk
• 1/2 teaspoon vanilla extract

Directions

1. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
2. Flatten each biscuit dough piece slightly and place a spoonful of chopped peach pie filling in the center. Fold dough around the filling and seal tightly into a ball.
3. Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
4. Carefully fry donuts in batches for 2–3 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
5. Mix granulated sugar and cinnamon together in a shallow bowl. Roll warm donuts in the cinnamon sugar coating.
6. Use a piping bag or small knife to fill each donut with the cheesecake filling.
7. Whisk powdered sugar, peach juice, and vanilla extract together until smooth. Drizzle peach glaze over the donuts.
8. Serve warm for the ultimate gooey peach cobbler cheesecake experience.

Helpful Tips

• Make sure the dough is sealed well before frying to keep the filling inside.
• Do not overcrowd the pan while frying to keep the donuts crispy and evenly cooked.
• Fresh diced peaches can be used instead of canned pie filling during peach season.