Peach Cobbler Cheesecake Cones
Enjoy a delightful fusion of peach cobbler and cheesecake in a crispy waffle cone.
Servings: 6 servings
Equipment
- Mixing Bowl
- Medium Saucepan
- Baking Sheet
- Piping Bag
Ingredients
Ingredients
- 2 cups Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 cup Whipped Topping
- 1 teaspoon Vanilla Extract
- 2 cups Diced Peaches, fresh or canned If using canned, drain well.
- 1/4 cup Brown Sugar
- 1 teaspoon Cinnamon
- 1 tablespoon Lemon Juice
- 1/2 cup All-Purpose Flour
- 1/4 cup Brown Sugar For crumble topping.
- 1/4 cup Melted Butter
- 1/2 teaspoon Cinnamon For crumble topping.
- 6 pieces Waffle Cones
Instructions
- In a medium bowl, beat the softened cream cheese until silky smooth. Add the powdered sugar, whipped topping, and vanilla extract. Mix until creamy and refrigerate.
- In a medium saucepan, combine diced peaches, brown sugar, cinnamon, and lemon juice. Cook over medium heat for 5-7 minutes until thickened. Set aside to cool.
- In a small bowl, mix flour, brown sugar, melted butter, and cinnamon until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden brown. Let cool.
- Pipe cheesecake filling into the bottom of each waffle cone, add peach topping, and sprinkle with crumble topping. Repeat for all cones.
- Serve immediately or chill for 10-15 minutes before serving.
Notes
Store leftovers unassembled for best results. Keep cheesecake filling and peach topping in separate airtight containers for up to 3 days.