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 treats that you can serve throughout the year. You could also serve them for special Holidays or events.
Frequently Asked Questions:
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 some chocolate cones. The choice is yours. You could use any type of ice cream cone you like.
Can I switch the filling?
Absolutely! If you would prefer apple filling, please feel free to change it.
Do I need to coat the cone?
The cone can be dipped on the outside bottom, you could drizzle the white or milk chocolate on the outside in a pattern, or you could just spread a little on the inner portion of the bottom. The choice is yours.
Can I use chocolate cookies?
If you want, you can use vanilla or chocolate. You can crush virtually any type of cookie you like and use that.
What do you need to make Peach Cobbler Cheesecake Cones
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
How to make Peach Cobbler Cheesecake Cones
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
SEVENTH STEP:
In another bowl, mix the softened cream cheese, confectioner’s sugar, vanilla and lemon juice. Beat until smooth
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
a)
b)
Enjoy!
YUM!
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 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 9x13 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!
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 80Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 140mgSodium: 18mgCarbohydrates: 120gSugar: 14gProtein: 8g
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