Sliced peaches with juice 48 ounces
Cake mix, yellow or white 1 box
Salted butter 1 cup
Cinnamon 1 ½ teaspoons
For the Cheesecake Filling:
Ingredients: Quantity
Heavy whipped cream 1 cup
Confectioner’s sugar 1 cup
Vanilla extract 1 teaspoon
Cream cheese, softened 16 ounces
Lemon juice ½ teaspoon
How to Make Peach Cobbler Cheesecake Cones:
Part 1: Make the Peach Cobbler
Preheat & Prep: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
Assemble & Bake: Pour the peaches with their juice into the baking dish. Evenly sprinkle the dry cake mix over the top of the peaches. Melt the 1 cup of butter and drizzle it over the dry cake mix. Sprinkle the 1 ½ teaspoons of cinnamon over the top. Bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbly. Set aside to cool.
Part 2: Prepare the Cones & Cheesecake Filling
Prep the Cones: Place the cookies into a food processor and pulse until they are small crumbs. Melt the chocolate in the microwave in 30-second intervals, stirring between each interval until smooth. Dip the top, bottom, or both ends of a cone into the melted chocolate. Immediately dip the chocolate-coated ends into the cookie crumbs. You can also drizzle some melted chocolate and crumbs on the inside of the cone if you like.
Make the Filling: In a bowl, beat the 1 cup of heavy whipping cream until thick with stiff peaks. Set aside. In a separate bowl, mix the 16 ounces of softened cream cheese, 1 cup of confectioner’s sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of lemon juice. Beat with a hand mixer until the mixture is smooth. Gently fold the whipped cream into the cheesecake mix.
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