Peach Cobbler Cheesecake Cones (Print Version)
# Ingredients:
→ For the cones
01 -
16 ounces cream-filled cookies (vanilla, chocolate, or wafer)
02 -
12 waffle cones
03 -
3 tablespoons whipped cream
→ For the Peach Cobbler
04 -
48 ounces sliced peaches with juice
05 -
1 box cake mix (yellow, white, French vanilla, or butter pecan)
06 -
1 cup salted butter
07 -
1 ½ teaspoons cinnamon
→ For the cheesecake filling
08 -
1 cup heavy whipping cream
09 -
1 cup confectioner's sugar
10 -
1 teaspoon vanilla extract
11 -
16 ounces cream cheese, softened
12 -
½ teaspoon lemon juice
# Instructions:
01 -
Set the oven to 350°F. Prepare the cones by melting chocolate at 30-second intervals in the microwave. Dip the cone into the chocolate—covering the top, bottom, or both—and drizzle chocolate inside, spreading it around the bottom.
02 -
Pulse cookies in a food processor until small crumbs form. Coat the chocolate-dipped cones by dipping into crumbs or sprinkling crumbs over them.
03 -
Spray a 9×13 baking dish. Pour in the sliced peaches with juice. Evenly sprinkle the dry cake mix over the peaches. Melt butter and drizzle it over the cake mix.
04 -
Place the baking dish in the oven and bake for 45 to 55 minutes.
05 -
In a mixing bowl, beat the heavy whipping cream until thick, stiff peaks form. In another bowl, combine softened cream cheese, confectioner's sugar, vanilla extract, and lemon juice. Beat until smooth. Gently fold whipped cream into the cheesecake mixture.
06 -
Take a prepared cone and alternately scoop cheesecake filling and warm peach cobbler into the cone. Top with chocolate drizzle and crushed cookie crumbs. Serve immediately to enjoy the creamy cheesecake with cinnamon-spiced peach cobbler in the crispy cone.