Preparation Steps

• Prepare the peach compote: In a medium skillet over medium heat, melt the butter. Add sliced peaches, brown sugar, lemon juice, and cinnamon. Cook, stirring occasionally, until peaches release juice and soften, about 6–8 minutes.
• Thicken the compote: Stir the cornstarch slurry (cornstarch dissolved in cold water) into the peaches and cook for 1–2 more minutes until the sauce thickens. Remove from heat and let cool slightly.
• Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, powdered sugar, and vanilla extract and continue to beat until creamy. Stir in heavy cream if using to loosen the filling to a pipeable consistency.
• Assemble cones: Spoon or pipe a layer of cheesecake filling into the bottom of each waffle cone (about 1 to 2 tablespoons), then add a spoonful of warm peach compote on top. Repeat to fill each cone nearly to the top, finishing with peach compote.
• Add toppings: Sprinkle crushed graham crackers and a light dusting of cinnamon over each filled cone for extra cobbler flavor and crunch.
• Serve: Serve cones immediately while the compote is still slightly warm, or chill for 15–20 minutes if you prefer a colder cheesecake texture.