For the cones:
16 ounces cream-filled cookies, vanilla or chocolate, or wafer cookies
12 waffle cones
3 tablespoons whipped cream
For the Peach Cobbler:
48 ounces sliced peaches with juice
1 box cake mix, yellow or white, French vanilla or butter pecan
1 cup salted butter
1 1/2 teaspoons cinnamon
For the cheesecake filling:
1 cup heavy whipped cream
1 cup confectioner’s sugar
1 teaspoon vanilla extract
16 ounces cream cheese, softened
1/2 teaspoon lemon juice
Preheat the oven to 350°F. Prepare the cones by melting chocolate in the microwave at 30-second intervals. Dip the cones into the melted chocolate, coating just the top, bottom, or both. Drizzle some chocolate on the inside and spread it around the bottom.
In a food processor, pulse the cookies until they become small crumbs. Dip the cones into the cookie crumbs or sprinkle the crumbs onto the cones.
Spray a 9x13 baking dish with non-stick cooking spray. Pour the sliced peaches with juice into the baking dish.
Sprinkle the top of the peaches evenly with the dry cake mix. Melt the butter and drizzle it over the top of the dry mix.
Bake for 45 to 55 minutes, or until the top is golden brown and bubbly.
In a mixing bowl, beat the heavy whipping cream until it forms stiff peaks. In another bowl, mix the softened cream cheese, confectioner’s sugar, vanilla extract, and lemon juice until smooth.
Gently fold the whipped cream into the cream cheese mixture to create the cheesecake filling.
To assemble the cones, scoop alternating spoonfuls of cheesecake filling and peach cobbler into each cone.
Top each cone with a drizzle of chocolate and a sprinkle of crushed cookies.
Enjoy your Peach Cobbler Cheesecake Cones!
