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Peach Cobbler Cheesecake Cones

A delightful dessert mashup featuring a crispy waffle cone filled with creamy cheesecake and topped with warm cinnamon peach cobbler.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 cones
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 16 oz cream cheese, softened to room temperature Use full-fat for the best results.
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream Cold, straight from the fridge.
For the Peach Cobbler Topping
  • 3 large fresh peaches, peeled and diced Alternatively, use 1 can (15 oz) of sliced peaches in juice, drained.
  • 3 tablespoons unsalted butter
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
For the Cobbler Crumble
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/4 teaspoon cinnamon
  • a pinch salt
For Serving
  • 8 pieces waffle cones Store-bought or homemade.
  • Whipped cream for topping Optional but highly recommended.
  • A light dusting of cinnamon on top

Method
 

Make the Peach Cobbler Crumble
  1. Preheat the oven to 350 degrees Fahrenheit and line a small baking sheet with parchment paper.
  2. In a medium mixing bowl, combine flour, brown sugar, cinnamon, and a pinch of salt.
  3. Add the cold butter cubes and mix until it looks like sandy crumbs with pea-sized butter chunks.
  4. Spread the mixture on a baking sheet and bake for 12-15 minutes until golden brown.
  5. Let it cool completely, then break it up into irregular pieces.
Cook the Peach Cobbler Topping
  1. Melt butter in a medium saucepan over medium heat.
  2. Add diced peaches, brown sugar, cinnamon, and nutmeg, stirring gently for about 5-7 minutes until peaches are softened.
  3. Whisk together cornstarch and cold water, then add to the peach mixture, stirring until thickened.
  4. Remove from heat and cool to room temperature.
Prepare the Cheesecake Filling
  1. Beat softened cream cheese until smooth, then add powdered sugar and vanilla, mixing well.
  2. In a chilled bowl, whip heavy cream until stiff peaks form.
  3. Fold the whipped cream into the cream cheese mixture and refrigerate for 30 minutes.
Assemble the Cones
  1. Pipe cheesecake filling into the waffle cones.
  2. Spoon peach cobbler topping over the cheesecake filling.
  3. Sprinkle cooled crumble over the top and add whipped cream if desired.
  4. Dust with cinnamon and serve immediately or refrigerate for up to 2 hours.

Notes

Cool the peach topping completely before assembling to prevent melting the filling. Use full-fat cream cheese and assemble just before serving for best texture.