CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS
Peanut butter, chocolate, and cheesecake? Put it on a pop and it's all our favorite things in a kid- and party-friendly form.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 36 mini squares
Number Of Ingredients 8
Steps:
- 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.
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nito patterson
[email protected]These cheesecake pops were amazing! The peanut butter cheesecake filling was so creamy and flavorful, and the chocolate coating was the perfect finishing touch. I loved the combination of flavors. These pops were perfect for a party, and they were a
Ristine Margaret
[email protected]These cheesecake pops were a hit at my party! They were easy to make and everyone loved them. The peanut butter cheesecake filling was creamy and delicious, and the chocolate coating was rich and decadent. I'll definitely be making these again.
Sardar Aqeel
[email protected]These cheesecake pops were delicious! The peanut butter cheesecake filling was creamy and flavorful, and the chocolate coating was rich and decadent. I loved the combination of flavors. These pops were perfect for a party, and they were a big hit wit
void_wolf.gtg-LIVE
[email protected]I made these cheesecake pops for a party and they were a huge hit! They were so easy to make and they looked so impressive. The peanut butter cheesecake filling was creamy and delicious, and the chocolate coating was rich and decadent. I'll definitel
Ahamad Alam
[email protected]These cheesecake pops were a hit at my party! They were easy to make and everyone loved them. The peanut butter cheesecake filling was creamy and delicious, and the chocolate coating was rich and decadent. I'll definitely be making these again.
Edem coffie gamadi
[email protected]These cheesecake pops were delicious! The peanut butter cheesecake filling was creamy and flavorful, and the chocolate coating was rich and decadent. I loved the combination of flavors. These pops were perfect for a party, and they were a big hit wit
Tina David
[email protected]These cheesecake pops were easy to make and they turned out great! The peanut butter cheesecake filling was creamy and delicious, and the chocolate coating was rich and decadent. I loved the combination of flavors. These pops were a big hit at my par
Patricia Bonner
[email protected]I'm not a huge fan of cheesecake, but these cheesecake pops were delicious! The peanut butter cheesecake filling was light and fluffy, and the chocolate coating was rich and decadent. I loved the combination of flavors. These pops were perfect for a
classic pictures
[email protected]These cheesecake pops are amazing! The peanut butter cheesecake filling is so creamy and flavorful, and the chocolate coating is the perfect finishing touch. I love that they're so easy to make, and they're always a hit with my friends and family. I
Ekpe Chijioke
[email protected]I followed the recipe exactly and the cheesecake pops turned out perfectly. They were so creamy and delicious, and the chocolate coating was rich and decadent. I loved the combination of peanut butter and chocolate. These pops were a huge hit at my p
Martha Uzoma
[email protected]These cheesecake pops are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them, so they're perfect for parties. The peanut butter cheesecake filling is creamy and delicious, and the chocolate c
Sarina Bartholomew
[email protected]I was a bit skeptical about making these because I'm not a huge fan of cheesecake, but I'm so glad I did! The cheesecake filling is light and fluffy, and the peanut butter flavor is subtle but delicious. The chocolate coating is the perfect finishing
Marwa Bouneb
[email protected]These cheesecake pops were an absolute hit at my party! They're so easy to make and they look so impressive. The peanut butter cheesecake filling is perfectly creamy and the chocolate coating is rich and decadent. I'll definitely be making these agai