A Raleigh woman took home first place for her Peach Cobbler Cheesecake Cones on Sunday, October 23 in the fair’s Home Chef Quirky Cobbler Challenge, presented by the N.C. State Fair. Gail Fuller of Raleigh won $500 for the winning recipe.
Virginia Kase of Fuquay-Varina took home second place and $300 for her Apple Cranberry Cobbler. Taylor Weber of Raleigh won $200 and third place for her Tomato and Goat Cheese Cobbler.
The winning recipe follows:
Peach Cobbler Cheesecake Cones
Makes 12 servings
For the cones:
- 12 waffle type cones
- 8 ounces white chocolate chips
- 16-ounce cream filled vanilla cookies
For the peach cobbler:
- 2 (29 ounce) canned sliced peaches - 1 can undrained and 1 can drained
- 1 box yellow cake mix
- ½ cup butter - cut into thin slices
For cheesecake filling:
- 1 cup heavy whipping cream
- 16-ounce cream cheese - softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon lemon juice
Instructions:
Preheat the oven to 350 degrees.
Melt white chocolate in the microwave.
Crush cookies with a rolling pin or in a food processor.
Dip edges of cones in melted chocolate and drizzle some on the inside of cones. Dip cones in cookie crumbs and sprinkle some inside cones. Refrigerate.
Spray a 9x13 inch baking pan and pour in the canned sliced peaches.
Sprinkle dry cake mix over peaches. Melt butter and drizzle over cake mix.
Bake until done, 45-55 minutes, remove from oven and cool.
Beat whipping cream until stiff peaks form. In a separate bowl, mix the softened cream cheese, powdered sugar, vanilla and lemon juice. Beat until smooth.
Gently fold in the whipped cream into the cheesecake mix.
Scoop alternating spoons of cheesecake filling and cobbler into the cones.
Top with a drizzle of melted chocolate and sprinkle with cookie crumbs.
Note: store leftover cones in the refrigerator.
-jtw-