In a bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.

Add eggs, melted butter, and vanilla extract.

Gradually mix in flour and salt until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.

Cover and let rise for 1–1 1/2 hours or until doubled in size.

While the dough rises, prepare the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Refrigerate until ready to use.

Prepare the peach topping by cooking peaches, brown sugar, cinnamon, and butter in a saucepan over medium heat.

Stir in the cornstarch slurry and cook until thickened. Allow to cool.

For the crumble topping, mix flour, brown sugar, cinnamon, and cold butter until crumbly. Bake at 175°C (350°F) for 10 minutes or until golden.

Roll out the donut dough to about 1/2-inch thickness and cut into donut rounds. Let them rest for 20–30 minutes before frying or baking.

Fry donuts in hot oil until golden brown on both sides or bake at 180°C (350°F) for 12–15 minutes.

Once cooled slightly, fill donuts with cheesecake filling using a piping bag. Top with peach cobbler mixture, crumble topping, and glaze drizzle.