Here's the scoop on these DIY cheesecake cones: they're delicious!
For the cheesecake base:
8 (8-ounce) packages cream cheese, room temperature
2 1/2 cups granulated sugar
1 cup sour cream
2 teaspoons vanilla extract
8 large eggs
1/2 cup strawberry preserves, slightly warmed
1/2 cup chocolate chips, melted
1/2 cup caramel sauce, warmed
1/2 cup crushed Oreo crumbs
For the ice cream bar:
1 package ice cream cones
1 jar maraschino cherries
1 jar caramel sauce
1 jar hot fudge sauce
1 package Oreo cookies
1 cup fresh strawberries, diced
1 cup crushed graham cracker crumbs
1 cup peanut butter morsels
Preheat the oven to 350 degrees.
In a large bowl, add all cheesecake ingredients. Using a hand mixer on medium speed, mix everything until the filling is smooth and there are no cream cheese lumps. Pour cheesecake batter into 4 small, greased loaf pans. Drizzle strawberry preserves, melted chocolate, caramel sauce or Oreos into each of the cheesecake bases (one filling per loaf pan). Using a toothpick or skewer, make a swirl pattern with each filling.
Bake on a sheet tray for 20 to 30 minutes. The center of the cheesecakes will not be completely set. Place cakes on wire rack to cool completely before refrigerating overnight.
When ready for cheesecake scoop party, place different toppings on each cheesecake for a pretty presentation. Use an ice cream scoop and place a few cheesecake balls on each cone. Add more toppings and enjoy!