Peach Cobbler Cheesecake Cones
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 salted butter.
- 1 ½ tsp cinnamon.
For the Cheesecake Filling:
- 1 cup heavy whipped cream.
- 1 cup confectioner’s sugar.
- 1 tsp vanilla extract.
- 16 ounces cream cheese (softened).
- ½ tsp lemon juice.
Instructions:
- Preheat the oven to 350°F. Prepare cones by melting chocolate in 30-second intervals in the microwave.
- Dip the cone into chocolate (top, bottom, or both). Drizzle chocolate on the inside and spread it around the inside bottom.
- Process cookies until crumbs form. Dip the cone into the crumbs or sprinkle them on the cone.
- Spray a 9×13 baking dish. Pour sliced peaches with juice into the dish.
- Sprinkle dry cake mix on top of peaches. Drizzle melted butter over the dry mix.
- Bake for 45 to 55 minutes. Beat heavy whipping cream until thick with stiff peaks.
- In another bowl, mix softened cream cheese, confectioner’s sugar, vanilla, and lemon juice. Beat until smooth.
- Gently fold whipped cream into the cheesecake mix.
- Scoop alternating spoons of cheesecake and cobbler into the cone.
- Top with a drizzle of chocolate and a sprinkle of crushed cookies.