1-First, combine the peach slices, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1 tablespoon cornstarch, and 1 tablespoon water in a saucepan. Cook over medium heat, stirring constantly, until the peaches soften and the sauce thickens, which takes about 5 to 7 minutes. Once done, remove from heat and let it cool to room temperature for the best peach cobbler filling texture.

2-Next, beat the 8 oz softened cream cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Add the 1/4 cup heavy cream and mix until fluffy and creamy, setting it aside as your cheesecake filling. This step is crucial for achieving that rich, creamy layer in your peach cobbler cheesecake donuts.

3-Heat vegetable oil to 350°F (175°C) and shape the 1 can of biscuit dough into donuts. Fry for 2 to 3 minutes per side until golden brown, then drain on paper towels and let them cool slightly. This frying method gives the donuts a crisp exterior while keeping the inside soft, perfect for the classic peach cobbler cheesecake donuts recipe.

4-After cooling, cut each donut horizontally in half. Spread the cheesecake filling on the bottom half and top with the peach cobbler filling. Finish by sprinkling 1/4 cup crushed graham crackers, drizzling with 1/4 cup glaze, and adding a pinch of cinnamon on top. The final touch brings all the elements together for a delicious, layered treat.