Peach Cobbler Cheesecake Cones - middleeastsector
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Peach Cobbler Cheesecake Cones

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This is one of those desserts that you can very seldom find. There are very few locations in the country that actually make these. It is not that they are difficult, just unknown by people.
This is a delicious dessert in a waffle cone, with a cheesecake and fruit. So even if you are lucky enough to find a location that sells them, they are a spendy purchase.
So I am going to teach you how to make your own and ultimately save you money on these yummy treats. These are also treated that you can serve throughout the year. You could also serve them for special Holidays or events.

What flavor of waffle cone do I use? There are generally two types, the plain vanilla cones and if you are lucky, you can find chocolate cones. The choice is yours. You could use any type of ice cream cone you like.

 

Ingredients

For the cones:

  • 16 ounces of cream-filled cookies, vanilla or chocolate, and even wafer cookies.
  • 12 waffle-type cones
  • 3 tbsp whipped cream

For the Peach Cobbler:

  • 48 ounces of sliced peaches with juice
  • 1 box of cake mix, yellow or white, french vanilla or butter pecan
  • 1 cup butter, salted
  • 1 ½ tsp cinnamon

For the cheesecake filling:

  • 1 cup of heavy whipped cream
  • 1 cup confectioner’s sugar
  • 1 tsp vanilla extract
  • 16 ounces cream cheese, softened
  • ½ tsp lemon juice

 

Directions

  1. Preheat the oven to 350*. Prepare your cones by melting the chocolate at 30-second intervals in the microwave
  2. Dip the cone into the chocolate, you can do just the top, the bottom, or both.
  3. Drizzle some of the chocolate on the inside and spread it around the inside bottom
  4. Place your cookies into a processor and pulse until they are small crumbs.
  5. You can dip the cone into the cookie crumbs or sprinkle the cone with the crumbs
  6. Spray a 9×13 baking dish. Pour in the peaches, with the juice
  7. Sprinkle the top of the peaches with the dry cake mix. Melt the butter and drizzle over the top of the dry mix
  8. Bake for 45 to 55 minutes. Pour the heavy whipping cream into a bowl and beat until thick with stiff peaks.
  9. Mix the softened cream cheese, confectioner’s sugar, vanilla, and lemon juice in another bowl. Beat until smooth
  10. Gently fold the whipped cream into the cheesecake mix. Grab a cone, and scoop alternating spoons of cheesecake, and cobbler into the cone.
  11. Top with a drizzle of chocolate and a sprinkle of crushed cookies

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