Peach Cobbler Cheesecake Cones Recipe
Introduction
These Peach Cobbler Cheesecake Cones are a fun and elegant twist on a classic dessert. Combining creamy cheesecake filling with juicy peach compote and crunchy graham cracker crumble, all served in a crisp waffle cone, this treat is perfect for warm-weather gatherings or anytime you want a handheld indulgence.
Ingredients
- Waffle cones
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh peaches, sliced
- 1/4 cup brown sugar
- 1/2 tsp cinnamon, divided
- 1 cup graham crackers, crushed
- 3 tbsp butter, melted
Instructions
- Step 1: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Chill the filling in the refrigerator for 1 hour to set.
- Step 2: In a saucepan, combine the sliced peaches with brown sugar and half of the cinnamon. Cook over medium heat for 8 to 10 minutes until the peaches are tender and a syrupy sauce forms. Remove from heat and let the compote cool completely.
- Step 3: Mix the crushed graham crackers with melted butter and the remaining cinnamon until the mixture resembles coarse crumbs. Toast this crumble in a dry pan over medium heat for 2 to 3 minutes until fragrant, stirring frequently to avoid burning.
- Step 4: Using a piping bag or spoon, fill each waffle cone with the chilled cheesecake mixture, creating decorative swirls on top for an appealing look.
- Step 5: Spoon the cooled peach compote over the cheesecake filling in each cone, then generously sprinkle with the toasted graham cracker crumble. Serve immediately for the best texture and flavor.
Tips & Variations
- For a richer flavor, add a splash of bourbon or peach liqueur to the peach compote while cooking.
- Fresh or frozen peaches can be used; just thaw frozen peaches before cooking.
- Try adding chopped pecans to the graham cracker crumble for extra crunch.
- If waffle cones are not available, sugar cones or even nicely shaped cookie cups work well as alternatives.
Storage
These cones are best enjoyed immediately as the waffle cones can become soggy over time. If necessary, store the cheesecake filling, peach compote, and crumble separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving. Leftover filling and compote can be eaten with spoons or used as a topping for other desserts.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the cheesecake filling in advance?
Yes, the cheesecake filling can be made and chilled up to 2 days ahead. Keep it covered in the refrigerator and give it a gentle stir before assembling the cones.
How do I prevent the waffle cones from getting soggy?
To keep cones crispy, fill them just before serving. You can also briefly warm the cones in the oven at low heat to refresh their crunch before filling if needed.
PrintPeach Cobbler Cheesecake Cones Recipe
Delight in these Peach Cobbler Cheesecake Cones, a fun and elegant twist on traditional peach cobbler and cheesecake. Crispy waffle cones are filled with a smooth and creamy cheesecake mixture, topped with a warm, spiced peach compote and a crunchy, cinnamon-infused graham cracker crumble. Perfect for a handheld dessert that combines the best of summer peaches and cheesecake decadence.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6–8 cones 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Peach Compote
- 3 cups fresh peaches, sliced
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
Graham Cracker Crumble
- 1 cup graham crackers, crushed
- 2 tablespoons butter, melted
- 1/4 teaspoon ground cinnamon
Other
- 6–8 waffle cones
Instructions
- Prepare Cheesecake Filling: Beat the softened cream cheese in a bowl with the powdered sugar and vanilla extract until the mixture is smooth and fluffy with no lumps. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold the whipped cream into the cream cheese mixture until fully combined. Place the cheesecake filling in the refrigerator to chill for 1 hour to firm up.
- Make Peach Compote: In a medium saucepan over medium heat, combine the sliced peaches with brown sugar and cinnamon. Cook for 8-10 minutes, stirring occasionally, until the peaches become tender and release a syrupy liquid. Remove from heat and let the compote cool completely to room temperature.
- Prepare Crumble: In a bowl, mix the crushed graham crackers with melted butter and a pinch of cinnamon until the mixture resembles coarse crumbs. Toast this mixture in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and slightly crisp. Remove from heat and set aside.
- Fill Cones: Using a piping bag or a spoon, carefully fill each waffle cone with the chilled cheesecake filling. Create decorative swirls or smooth tops with the back of the spoon for an elegant presentation.
- Add Toppings: Spoon generous amounts of the cooled peach compote over the cheesecake filling in each cone. Finish by sprinkling the graham cracker crumble on top to add crunch and warmth. Serve the cones immediately to enjoy a delightful contrast of textures and flavors.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
- The peach compote can be made ahead and refrigerated, but bring it to room temperature before assembling.
- You can substitute fresh peaches with thawed frozen peaches if fresh are not in season.
- For a less sweet version, reduce the powdered sugar in the cheesecake filling.
- Serve immediately after assembling to keep waffle cones crisp and prevent sogginess.
Keywords: peach cobbler cheesecake cones, peach cobbler, cheesecake cones, summer dessert, peach compote, waffle cone dessert
