Introduction:
Peach Cobbler Cheesecake Cones are a delightful fusion of two beloved desserts, bringing together the creamy richness of cheesecake and the warm, comforting flavors of peach cobbler. Served in a fun cone format, these treats are perfect for parties, picnics, or simply indulging at home.
Inspiration Behind the Recipe:
Inspired by the classic Southern dessert of peach cobbler, this recipe combines the best elements of both desserts into an easy-to-eat cone form. It’s a creative way to showcase seasonal peaches and provide a delightful treat that’s sure to impress.
Ingredients Breakdown:
- For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (thawed)
- For the Peach Filling:
- 2 cups fresh or canned peaches (sliced)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
- For Assembly:
- 12 ice cream cones (waffle or sugar cones)
- Whipped cream (for garnish)
- Fresh mint leaves (for garnish, optional)
Step-by-Step Recipe:
- Prepare the Peach Filling:
- In a medium saucepan, combine the sliced peaches, brown sugar, cinnamon, lemon juice, and cornstarch (if using). Cook over medium heat for about 5-7 minutes, until the peaches are tender and the mixture thickens. Remove from heat and let cool.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Stir in the vanilla extract. Gently fold in the whipped topping until fully combined and fluffy.
- Assemble the Cones:
- Take an ice cream cone and fill it about 1/3 full with the cheesecake filling.
- Spoon in a layer of the peach filling, followed by more cheesecake filling until the cone is filled.
- Top with additional peach filling.
- Garnish and Serve:
- Add a dollop of whipped cream on top of each cone and garnish with fresh mint leaves if desired.
- Serve immediately, or chill in the refrigerator for up to an hour before serving.
Tips for the Perfect Peach Cobbler Cheesecake Cones:
- Use Fresh Peaches: When in season, fresh peaches add the best flavor. If using canned, drain them well.
- Texture Variation: For a crunchier texture, add crushed graham crackers or nuts to the cheesecake filling.
- Make Ahead: Prepare the peach filling and cheesecake mixture a day in advance and assemble just before serving.
Variations and Customizations:
- Different Fruit Fillings: Substitute peaches with other fruits like blueberries, strawberries, or apples for different flavors.
- Nutty Crust: Use crushed nuts or cookies at the bottom of the cone for added flavor and crunch.
- Spiced Variations: Add a pinch of nutmeg or allspice to the peach filling for extra warmth.
Health Considerations and Nutritional Value:
- Lower Sugar Option: Reduce the sugar in the cheesecake filling or use a sugar substitute.
- Cream Cheese Alternative: Use low-fat or Greek yogurt cream cheese for a lighter option.
FAQ:
- Can I use frozen peaches?
Yes, frozen peaches work well! Just make sure to thaw and drain them before cooking. - How do I store leftovers?
Store any leftover cones in the refrigerator for up to 2 days. The cones may get soggy, so it’s best to eat them fresh. - Can I make this without cones?
Absolutely! You can serve the peach cobbler cheesecake mixture in cups or bowls if you prefer.
Peach Cobbler Cheesecake Cones
Indulge in the deliciousness of Peach Cobbler Cheesecake Cones, a fun and creamy treat that combines the classic flavors of peach cobbler with rich cheesecake. Perfect for any occasion, these cones are sure to be a hit at your next gathering!
Ingredients
For the cones:
- 16 ounces of cream filled cookies vanilla or chocolate, 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
Instructions
FIRST STEP:
- Preheat the oven to 350*
- Prepare your cones by melting the chocolate at 30 second intervals in the microwave
SECOND STEP:
- Dip the cone into the chocolate, you can do just the top, or the bottom or both
- Drizzle some of the chocolate on the inside and spread it around the inside bottom
THIRD STEP:
- Place your cookies into a process and pulse until they are small crumbs
- You can dip the cone into the cookie crumbs or sprinkle the cone with the crumbs
FOURTH STEP:
- Spray a 9×13 baking dish
- Pour in the peaches, with the juice
FIFTH STEP:
- Sprinkle the top of the peaches with the dry cake mix
- Melt the butter and drizzle over the top of the dry mix
SIXTH STEP:
- Bake for 45 to 55 minutes
- Pour the heavy whipping cream into a bowl and beat until thick with stiff peaks
- In another bowl, mix the softened cream cheese, confectioner’s sugar, vanilla and lemon juice. Beat until smooth
SEVENTH STEP:
- Gently fold the whipped cream into the cheesecake mix
- Grab a cone, scoop alternating spoons of cheesecake and cobbler into the cone.
- Top with a drizzle of chocolate and a sprinkle of crushed cookies
- Enjoy!
