For the Cones:
6 Waffle ice cream cones
1 C. White chocolate chips
2 Tbsp. Coconut oil
6 Cinnamon graham crackers ground into crumbs
For the peach cobbler:
1 Large can of peaches in juice
½ C. Butter divided
¼ C. Brown sugar
1 tsp. Cinnamon
¼ tsp. Nutmeg
⅓ C. Chopped pecans
4 C. Butter or pound cake crumbled
For the cheesecake buttercream:
2 Sticks of butter softened
1 tsp. Vanilla
4 C. Powdered sugar
2 Tbsp. Heavy whipping cream
Cheesecake pudding mix
-Preheat the oven to 350 degrees.
-Place the white chocolate chips and the coconut oil in a microwave-safe bowl and heat at 30-second intervals until completely melted and combined.
-Coat the inside of each waffle cone with the white chocolate, and place on a parchment or silicone mat lined baking sheet to set.
-Place ¼ cup of melted butter into the bottom of a 9×9 baking dish, and swirl around to coat evenly.
-Add the canned peaches, brown sugar, 1 tsp cinnamon and ¼ tsp nutmeg into a bowl, and mix to combine.
-Place the peach mixture into the baking dish and cover with the cake crumbles, ¼ cup of sliced cold butter and pecans.
-Bake for 25-30 minutes and let cool.
-Coat the upper ⅓ of the outside of the waffle cones with the white chocolate and immediately sprinkle with the crushed graham crackers.
-Mix together the 2 sticks of butter and the cheesecake pudding mix together until creamy.
-Add 1 tsp vanilla, 4 cups powdered sugar and 2 tbsp whipping cream to the mixing bowl, and beat on high until creamy and fluffy.
-Pipe some of the cheesecake buttercream into the bottom of each cone.
-Add a bit of the peach cobbler mixture to the cones.
-Place another layer of cheesecake buttercream to the cones, and top them off with another bit of the peach cobbler mixture.
-Drizzle some of the melted white chocolate over the top of the cones and serve.