Photo: Chocolate Covered Peanut Butter Cheesecake Pops Recipe
Peanut butter, chocolate, and cheesecake? Put it on a pop and it's all our favorite things in a kid- and party-friendly form.
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.
Copyright 2007 Television Food Network, G.P. All rights reserved
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 40 reviews
By katlynhaysom_13...
Yakima, WA
on September 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Holy sweetness. I loved these! I'm 24 weeks pregnant and I've been craving any p'nut butter/chocolate combos. This seriously hits the spot. I knew it'd take a long time to make, but I'm glad that it yields such amazing results. I'm so glad I can keep them in the freezer and just pull them out when my cravings call.
My only complaint would be when I was slicing up the cheesecake portion. Instead of cutting it when it comes out of the fridge, I think it would be better to freeze it slightly. The cubes seemed to melt quickly when I was cutting them and rolling each one into the chocolate mixture.
By knfkline
Hastings, PA
on January 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love them! Everytime I make them I get tons of compliments. Tastes like peanut butter melt-a-ways. Great right out of the freezer too. I bake it in a 8X8 silicone pan and they pop right out and I cut them with dental floss.
By MikeC01
Needham, MA
on December 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I absolutely love these. They are VERY rich though. I did make a very small change though. Instead of making pops I created small round cakes which I served with whip cream. Everyone loved it but because it's so rich it's hard to eat too much of it.
Read all 40 reviews