Summer desserts are all about capturing the essence of the season: sweet, sun-ripened fruit, creamy indulgence, and a fun, portable treat you can enjoy anywhere. We’re taking all the cozy, comforting flavors of a classic peach cobbler and the rich, tangy creaminess of New York cheesecake, then serving it all in the most delightful vessel imaginable: an ice cream cone.
This dessert is a showstopper. It’s a perfect project for a weekend gathering, a guaranteed hit at potlucks, and an incredibly fun way to end a family barbecue. Follow our step-by-step guide to create these unforgettable Peach Cobbler Cheesecake Cones.
Part 1: Creating the Peach Cobbler Heart
The foundation of this dessert is a warm, bubbling, buttery peach cobbler. This isn't just any cobbler; it’s the flavorful filling that will be swirled into our creamy cheesecake.
Ingredients:
* 1 (9x13-inch) baking dish, sprayed with nonstick spray
* 2 (15 oz) cans of peaches in syrup or juice (do not drain)
* 1 (15.25 oz) box of yellow or vanilla dry cake mix
* 1 cup (2 sticks) unsalted butter, melted
* 1 ½ teaspoons ground cinnamon
Instructions:
1. **Preheat & Prep:** Begin by preheating your oven to **350°F (175°C)**. This ensures it's perfectly heated by the time your cobbler is ready to bake. Take your 9x13-inch baking dish. and give it a light coating of nonstick spray.
2. Assemble & Bake:
Pour the entire contents of the canned peaches, including the juice. into the prepared baking dish, spreading them into an even layer. Next, evenly sprinkle the entire box of dry cake mix. directly over the top of the peaches. Try to cover the surface as uniformly as possible.
3. Now, take your
melted butter and slowly drizzle it all over the dry cake mix layer. Don’t stir! The magic of a dump cake is that the butter will seep down and create a delicious, crumbly topping as it bakes. Finally, sprinkle the cinnamon. evenly over the top for that warm, classic cobbler spice.
4. Bake for
45 to 55 minutes or until the top is a deep, golden brown and the peach filling is bubbling vigorously around the edges. The incredible aroma will fill your kitchen! Once done, remove it from the oven and set it aside to cool completely This is crucial, as adding hot cobbler to the cheesecake filling will cause it to melt.
Part 2: Crafting the Cones & Creamy Filling
While the cobbler cools, it’s time to get creative with the presentation and prepare the luscious cheesecake component.
Ingredients for Cones:
* 12-14 ice cream cones (cake or waffle style)
* 1 cup chocolate chips or melting wafers
* ½ cup cookies (vanilla wafers, shortbread, or graham crackers), finely crushed
Ingredients for Cheesecake Filling:
* 1 cup heavy whipping cream
* 16 oz (2 blocks) cream cheese, fully softened to room temperature
* 1 cup confectioners' sugar
* 1 teaspoon pure vanilla extract
* ½ teaspoon lemon juice
Instructions:
1. Prep the Cones:
This step adds texture, flavor, and a professional touch while preventing leaks. Place your cookies into a food processor and pulse until they become fine, sandy crumbs. Pour them into a shallow bowl. Next, melt the chocolate in a microwave-safe bowl in 30-second intervals stirring well between each interval until it's completely smooth.
2. Now for the fun part: carefully
dip the top (or even the bottom) of each ice cream cone into the melted chocolate. Immediately after dipping, roll the chocolate-coated end in the cookie crumbs. to create a delicious crust. For an extra surprise, you can even drizzle a little chocolate and sprinkle some crumbs inside the cone itself! Place the finished cones upright in a glass or a cone holder to set.
3. Make the Filling:
In a clean, cool bowl, beat the 1 cup of heavy whipping cream. with a hand mixer or stand mixer until it forms thick, stiff peaks. Set this aside. In a separate, larger bowl, combine the softened cream cheese, confectioners' sugar, vanilla extract, and lemon juice Beat this mixture with a mixer until it is completely smooth and free of lumps.
4. The final step for the filling is to gently
fold the whipped cream into the cheesecake mixture using a spatula. Be patient and fold gently until no white streaks remain. This is what gives the filling its incredibly light and airy, yet rich, texture.
Assembly: Bringing It All Together
Once your cobbler is completely cool, use a spoon to break it up and gently fold generous spoonfuls of it into the cheesecake filling. Don’t fully combine it—beautiful, swirled streaks of peaches and cobbler topping are what you’re after!
Carefully spoon or pipe the swirled peach cobbler cheesecake filling into your prepared cones. Top with an extra crumble of the cobbler topping, a fresh peach slice, or a drizzle of caramel for the ultimate finish.
Serve immediately for a soft, creamy experience, or chill for an hour for a firmer, more classic cheesecake texture. Get ready to receive rave reviews for this ingenious and utterly delicious dessert innovation
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