Ingredients
- Sugar cones: 6 cones
- Cream cheese: 8 ounces, softened
- Granulated sugar: 1/2 cup
- Vanilla extract: 1 teaspoon
- Canned sliced peaches: 1 (15 ounce) can, drained and chopped
- Butter: 2 tablespoons, melted
- All-purpose flour: 1/4 cup
- Brown sugar: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Stand sugar cones upright in a muffin tin to prevent them from tipping over.
- Step 2: In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Step 3: In a separate small bowl, combine the chopped peaches, melted butter, flour, and brown sugar. Stir until well combined, creating the peach cobbler topping.
- Step 4: Spoon the cream cheese mixture into each sugar cone, filling them about two-thirds full.
- Step 5: Top each cone with the peach cobbler topping, distributing it evenly.
- Step 6: Bake in the preheated oven for 15-20 minutes, or until the cones are lightly golden and the filling is set. Let cool slightly before serving.
Notes
- Store assembled cones in the refrigerator for up to 2 days to keep the cheesecake filling firm.
- Enjoy these chilled or at room temperature; avoid reheating as the cones may become soggy.
- Garnish with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of sweetness.
- For a crispier cone, lightly brush the inside with melted chocolate before filling to create a moisture barrier.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American