There’s nothing quite like the sweet flavors of summer in the South.
As the warm months roll in, farm stands become overflowing with plump, fragrant peaches just begging to be baked into cobblers, pies and all sorts of decadent desserts. As a Southern gal myself, I have a deep love for our region’s iconic soul food classics like crispy fried okra, syrupy sweet tea, and of course – peach cobbler.
On a recent trip to visit a friend in sunny Florida, she introduced me to the most ingenious fusion of two beloved Southern treats – the peach cobbler cheesecake cone.
One bite of the velvety cheesecake swirled with warm peach compote all cradled in a crispy waffle cone dipped in white chocolate and I was utterly smitten.
These delightfully portable desserts managed to capture the essence of a bubbling peach cobbler and rich NY-style cheesecake all in one hand-held package.
I knew as soon as I returned home I had to recreate them for my family, with a few lighter tweaks of course!
Ingredients
For the Cheesecake Filling:
8 oz cream cheese softened (can use low-fat)
1/3 cup powdered sugar or sugar substitute
1 egg
1 tsp vanilla extract
1/2 cup diced fresh peaches
For the Peach Compote:
2 cups diced peaches
1 tbsp lemon juice
2 tbsp brown sugar or sugar-free maple syrup
1 tsp vanilla
1 tbsp cornstarch or arrowroot powder
1 tsp cinnamon
For Assembly:
6 waffle cone bowls
1 cup white chocolate chips or melting discs
Garnishes like whipped cream crushed graham crackers (optional)
Instructions
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