Peach Cobbler Cheesecake Donuts

Heat the oven to 350°F (175°C) and grease a donut pan.

Whisk the flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the milk, melted butter, egg and vanilla. Stir the wet mixture into the dry just until no flour shows; the batter will be thick.

Spoon or pipe the batter into the pan, filling each cavity about three-quarters full. Bake for 12 to 15 minutes, until golden and springy when pressed. Cool for 5 minutes in the pan, then on a rack. Repeat with any remaining batter.

For the peach topping, cook the peaches, sugar and cinnamon in a saucepan over medium heat for about 5 minutes, until the peaches soften. Stir in the cornstarch mixture and simmer for 1 minute more, until thick and glossy. Let it cool.

Beat the cream cheese, powdered sugar and vanilla until smooth and spoon into a piping bag with a small round tip.

Poke a small hole into the side of each cooled donut with a knife or the piping tip and pipe in the cheesecake filling until the donut feels heavier.

Whisk the powdered sugar, milk and vanilla into a smooth, thick glaze. Dip the top of each donut, let the excess drip off, then spoon a little peach topping on each one.