Peach Cobbler Cheesecake Cones

Ingredients

cheesecake cones that are filled with peach cobbler:

16 ounces of chocolate, vanilla, or wafer cookies filled with cream.

twelve waffle-shaped cones

3/4 cup of whipped topping

For the Cobbler with Peaches:

forty-eight ounces of peach juice-soaked sliced fruit

1-box of cake mix (yellow or white, butter pecan or french vanilla)

1 cup of salted butter

1/2 teaspoon of cinnamon

In regards to the cheesecake filling:

whipping cream, one cup

sweetener, measuring one cup

1 teaspoon of vanilla essence

Cream cheese, 16 oz., melted

3/8 teaspoon of lemon juice

A Recipe for Cheesecake

Preparation

Warm the oven up to 350 degrees. Melt the chocolate in 30-second increments in the microwave to make the cones.

Dip the top or bottom of the cone, or both, into the chocolate. Spread a little chocolate over the interior bottom and drizzle it on top.

Pulse the cookies in a food processor until they resemble fine crumbs. The cookie crumbs can be dipped into the cone or sprinkled on top.

Moisten a baking dish that measures 9×13 inches.After that, add the peaches and their juice.

Add the dry cake mix on top of the peaches. Pour melted butter over dry ingredients.

In a preheated oven, bake for 45 to 55 minutes. Using an electric mixer, whisk the heavy whipping cream until it forms thick peaks. Cream cheese, sugar, vanilla, and lemon juice, after melted, should be combined in a separate basin. Thoroughly mix until completely smooth.

After whipping the cream, gently incorporate it into the cheesecake mixture. Scoop the cheesecake and cobbler into a cone in alternating spoonfuls. Finish it off with a chocolate drizzle and some crumbled cookies on top.