Heat the vegetable oil in a deep frying pan or Dutch oven over medium heat. The oil should reach about 350°F (175°C).
While the oil heats, gently roll out the dough on a lightly floured surface until it’s about ½ inch thick. Using a donut cutter or two round cookie cutters (one large and one small), cut out the donut shapes.
Carefully place the donuts into the hot oil, frying them for about 2-3 minutes per side or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 5: Assemble the Donuts
Once the donuts have cooled slightly, use a piping bag or small spoon to fill each donut with the cheesecake filling, making a small hole in the center of each donut.
Next, spoon a bit of the cooled peach cobbler filling into the center of the donuts on top of the cheesecake filling.
Step 6: Coat the Donuts
In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
While the donuts are still slightly warm, dip them in the cinnamon-sugar mixture, ensuring they are fully coated in the sweet, fragrant mixture.
