Peach Cobbler Cheesecake Cones



    A Sweet Southern Fusion: Creamy Cheesecake Meets Warm Peach Cobbler in a Portable Cone!

    Prep Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes
    Servings: 12 cones | Difficulty: Medium | Dietary Note: Vegetarian (Gluten-free/Vegan options below)

    Ingredients

    (Professional Tip: Use room-temperature cream cheese for a silky texture. Chill cones before filling to prevent melting.)

    For the Cones:

    • 12 premade waffle cones (or homemade cones for a custom touch)
    • Optional Streusel Topping:
      • ¼ cup flour
      • ¼ cup brown sugar
      • 2 tbsp cold butter (or vegan margarine)
      • ½ tsp cinnamon

    Cheesecake Layer:

    • 8 oz cream cheese (softened)
    • ½ cup powdered sugar
    • 1 tsp vanilla extract
    • ½ cup heavy cream (or chilled coconut cream for vegan)
    • ¼ cup crushed graham crackers or shortbread cookies (for crunch)

    Peach Cobbler Filling:

    • 2 cups fresh or frozen peaches (peeled and diced; thaw if frozen)
    • ¼ cup granulated sugar
    • 2 tbsp brown sugar
    • 1 tbsp lemon juice
    • 1 tsp cinnamon
    • ½ tsp nutmeg
    • 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
    • Optional: 1 tbsp bourbon or vanilla for depth

    Optional Garnishes:

    • Whipped cream
    • Caramel drizzle
    • Crushed pecans
    • Fresh peach slices

    Step-by-Step Instructions

    1. Prepare the Streusel (if using):
      In a small bowl, mix flour, brown sugar, and cinnamon. Cut in butter until crumbly. Spread on a parchment-lined baking sheet and bake at 350°F (175°C) for 8-10 minutes until golden. Cool completely.

    2. Make the Cheesecake Layer:
      In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture. Stir in crushed graham crackers. Chill until ready to use.

    3. Cook the Peach Cobbler Filling:
      In a saucepan, combine peaches, sugars, lemon juice, cinnamon, and nutmeg. Bring to a simmer. Mix cornstarch slurry and stir into the peaches. Cook 2-3 minutes until thickened. Remove from heat and stir in bourbon (if using). Cool completely.


 

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