Chocolate Covered Peanut Butter Cheesecake Pops

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (32)

RECIPE
COMMENTS & REVIEWS(32)

Picture of Chocolate Covered Peanut Butter Cheesecake Pops Recipe

Photo: Chocolate Covered Peanut Butter Cheesecake Pops

Cook Time:
2 hr 15 min
Level:
Intermediate
Yield:
36 mini squares

Times:

Prep: 15 min
Inactive Prep: 2 hr 0 min
Cook: 2 hr 15 min
Total:: 4 hr 30 min

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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.

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Comments & Reviews

recipe Chocolate Covered Peanut Butter Cheesecake Pops
Jen Kalispell, MT 09-30-2009
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Yum!
Rated: 5 stars out of 5

This dessert was a major hit for a bridal shower I helped throw for a girl friend. I wish I had cut them smaller, will next... time. I made a couple of changes to the recipe. Not sure if I made a mistake with the chocolate, but mine wasn?t thin enough or deep enough to roll the bars into adequately. So I added cream to the chocolate and next time will double it. I also took a few oreo cookies and graham crackers and crushed them together. After rolling the cubes into the chocolate I dipped half of them into the crumbs. Read more
recipe Chocolate Covered Peanut Butter Cheesecake Pops
janice denver, CO 08-15-2009
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Some additional tips
Rated: 4 stars out of 5

I divided the recipe process into thirds. One day I made the cheesecake. The next day I formed the balls , put in the sucker... sticks and froze them. The last day, I did the dipping.(which makes a royal mess. It's impossible to keep your hands clean so I ended up wiping all of the sucker sticks when the dipping was completed) Making all on one day involves too much time. Make sure you freeze the cheesecake for at least one hour before cutting. It's too soft and makes a mess without freezing a little. The balls I formed are somewhat irregular. I think straight sided cubes would look better as in the photo shown with this recipe and definitely easier to make uniform and consistently the same. Plus you don't have to worry about the round ball becoming flat after you dip them. Since the cubes are supposed to be flat, then it looks better. I melted some white chocolate chips and added some shortening but it didn't thin down enough so I added a little canola oil too. I dizzled the white over the chocolate and they look very professional. The last party I had catered, vanilla cheesecake chocolate covered lollipops were their signature dessert at $3.50 each. I was so thrilled to make them myself. I made them smaller as other recommended and ended up with exactly 50. So you need more chocolate chips to cover that many--I used 1 large bag plus almost another 1/2. I also cut the brown sugar back to 1 1/4 cup and the peanut butter to 1 cup. I took these to a party frozen for several hours. After they sit out for 45 minutes, they are soft again. They disappeared in record time! The half that I didn't take to the party, I kept in a zip lock bag, and took out a few at a time for a real treat. Next time, I would like to try vanilla cheesecake and skip the peanut butter. Read more
recipe Chocolate Covered Peanut Butter Cheesecake Pops
Antonella Prescott, AZ 08-03-2009
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Super rich
Rated: 3 stars out of 5

My husband LOVES peanut butter chocolate desserts, but these proved to be even too rich for him. Even cut smaller, they were... just too much. If you like very rich desserts, you'll like this one. The peanut butter taste was not too overpowering, and they did look wonderful sprinkled with chocolate sprinkles and nuts.Read more
recipe Chocolate Covered Peanut Butter Cheesecake Pops
kristin Woodcliff Lake, NJ 07-04-2009
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Amazing!
Rated: 5 stars out of 5

These are delicious and very creamy! This recipe is definately a keeper and wonderful for parties. I will absolutely make... them again.Read more
recipe Chocolate Covered Peanut Butter Cheesecake Pops
Kenneth Anaheim, CA 04-06-2009
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Great Recipe
Rated: 5 stars out of 5

I have read the reviews first...so i knew to make them smaller. I cut the at .75 in and they were great.I am making them... again tonight as they didn't survive my Brother-in law's family. Read more
recipe Chocolate Covered Peanut Butter Cheesecake Pops
Amber Allen, TX 03-19-2009
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Mixed reviews- but I liked it
Rated: 4 stars out of 5

I thought it was better before we added the peanut butter. If I were to make it again I'd leave it without. Couldn't find... lolipop sticks so I used toothpicks which didn't work very well. I froze the rest that wasn't consumed (lot left over)Read more