Chocolate Covered Peanut Butter Cheesecake Pops

Ingredients

Cheesecake:

  • 1 1/2 cups dark brown sugar
  • 1 1/2 pounds cream cheese, at room temperature
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups creamy peanut butter

Chocolate:

  • 5 tablespoons vegetable shortening
  • 12 ounces semisweet or bittersweet chocolate chips

Directions

Wooden pop sticks

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into

1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.

This is an original Food Network recipe. How cute are these?

More Recipes

Advertisements

No Bake Nutella Cheesecakes

.

For The Crust:

12 Oreo Cookies Crushed Into Crumbs

3 Tablespoons Unsalted Butter, Melted

For The Filling:

1 Package Cream Cheese, Softened (8 Ounces)

2/3 Cup Nutella

1 Tsp Vanilla Extract

1 Tub Frozen Whipped Topping (Thawed)

For The Garnish:

Whipped Topping

Chocolate Shavings

Toasted, Chopped Hazelnuts

DIRECTIONS:

1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Recipe Source: Jamie Lothridge @ My Baking Addiction

Note: I have not yet tried this recipe, but I cannot wait to do so. More Recipes

Cherry Cheesecake Cookies



Cherry Cheesecake Cookies

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

Recipe Source: from My Kitchen Cafe /originally adapted from Cook’s Country

More Recipes