Baked Cheesecake Cones

Sometimes I get these ideas for recipes in the middle of the night and I get very excited.

I have to call up Sue and get her opinion and then my mother, for her opinion as well. Sometimes I draw little diagrams (Click HERE for my Cheese Turkey experience. Trust me. It's fantastic.) 

After this idea popped into my head I spent about 40 minutes scouring the internet trying to find if someone had beat me to it. 

Guess what?

Couldn't find a single thing. 

Oh, sure, there was similar ideas. No bake and such. But nothing that could steal my thunder. 

*hallelujah*

Nothing like the internet for letting you know you're not as big of a creative genius as you think. 

BUT...not this time internet.... not this time...

A funny side story to this.... I just finished telling Sue and our mom what a super genius I am (and modest, apparently) and my mom starts laughing. "Check out your horoscope," she says.

1. It was an accident prone day. I stubbed my toe and got a wicked paper cut at work. 

2. See that last line there? "...you might have a genius-like idea." 

*Gasp*

The accuracy is astonishing. Am I right? Although, I will say there was nothing "genius-like" about the idea. It was pure genius. 

Anyway. Horoscope predictions aside, I hope you give this recipe a try. It is a pretty cool way to serve cheesecake and you can top it however you like!

Baked Cheesecake Cones

Ingredients

1 (8 oz) brick Philadelphia cream cheese, room temp

1/3 cup sugar

1 tsp vanilla

1 egg

Topping

2 cups whipping cream

1 box (4 serving size) vanilla pudding

8 to 10 ice cream cones

1/2 cup cherry pie filling (approx)

Directions

Preheat oven to 325. 

In a medium mixing bowl, beat cream cheese until smooth, scraping down sides as needed. Beat in sugar and vanilla. Lastly, beat in the egg. 

Carefully pour filling into the ice cream cones to about 1/2 inch from the top. (Note - we poured the filling into a plastic bag then snipped the corner, then piped the filling into the cones. This can be less messy and a little quicker than trying to spoon into the cones.) The filling will puff up a bit but not that much. You just want to leave a bit of room for the cherry pie filling. 

You can use pointy cones, as pictured above. We placed a wad of tinfoil in an oven safe coffee cup and then balanced the cones in the cup. We then placed the coffee cup on a cookie sheet. The cones are quite stable using this method. 

If you prefer to use the flat bottom cones, they sit quite well in a mini muffin tin. We filled the cones up to inner brim of the cone. 

Bake at 325 until filling is cooked through. We did 15 minutes, turned the tray, and then another 10 minutes. We shut off the heat and left the cones in the oven another 5 minutes, just to be sure. That's a total of about 30 minutes. Just keep an eye on them. 

Remove from oven and let cool to room temp.

As you can see, the filling domes up a bit but not a lot. 

The flat bottom cones use a bit more filling than the pointy cones. We baked both types of cones together at the same time and the flat bottom ones only needed about 1 or 2 minutes longer. 

When cheesecake has cooled, prepare topping.

In a medium mixing bowl, pour in the whipping cream and then add in the pudding powder. Beat until stiff, this only takes about 1 - 2 minutes. 

Take the cherry pie filling and place a spoonful on top of each cone. 

Fill the cone to the top.

You can use whichever type of filling is your favorite at this point. Pie filling, caramel sauce, chocolate, etc...

Pipe or spoon the frosting onto the cones. Top with a drizzle more of the filling. 

Sue went a little crazy with the one below. Chocolate and cherry and sprinkles. 

Guess which one we sampled first....

Keep chilled until ready to serve. 

I would say this recipe would make about 8 flat bottomed cones or 10 pointy cones. It can easily be doubled. We got 5 flat bottoms + 3 pointy during our trial run. 

** NOTE ** We recommend not topping the cones until just before serving. They can get a little drippy so may be harder to store. Also... the ice cream cones DO get a little bit soft. Not squishy by any means but, especially around the top, they do lose a bit of the crunch. 

You can use a mini spoon to devour them if you are worried about getting cheesecake on your face. 

Serve them in a glass filled with colored candies. This totally ups the fun factor as well, FYI.

The flat bottom cones can sit on just about anything..... just keep in mind they are a little wobbly. 

Top however you like... or not at all. But really.... I mean..... toppings are awesome. 

Look at all that cheesecake-y goodness in there. 

The pudding whipped cream, cherry pie filling, and creamy cheesecake combined with the deliciousness that is an ice cream cone is definitely something you want to try. 

Trust me.

Horoscopes never lie about genius ideas. 

**UPDATE** - These are best the day they are made. The next day the flat bottom cones are a little soft, the pointy cones stay firmer but still soften a bit. They still taste delicious but the texture of the cone definitely changes the longer they sit.

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