Recipe

Chocolate Covered Peanut Butter Cheesecake Pops Recipe

Add Step-by-Step Photos	Hooch / All my dishes 1 year, 5 months ago I found this little gem while browsing the net tonight, and couldn't resist sharing..my kids are going to love this...i think I will too. Prep:15m Cook:15m Servings:36	Hooch
	peanut butter cheesecak

Does this look good? Yeah! / Nope

Fans

m2googee

jett2whit

kahlee

minitindel

ahmed1

mintymommy

cherylannx

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

Wooden pop sticks

Directions

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

kahlee 1 year, 5 months ago said:
You have geart taste in food...just wish I had the patience to make something as good as this.

jett2whit 1 year, 5 months ago said:
WOW! I sure wish I had some of these made up already in the freezer. What a great recipe. Thanks for sharing.

minitindel 1 year, 5 months ago said:
Wow and thank you ive had these little babies at a fair they are great i wanted to make them now i can ............thanks hooch .........

m2googee 1 year, 5 months ago said:
This looks like a wonderful recipe; thanks for sharing.

ahmed1 1 year, 5 months ago said:
I have seen it also and I always wanted to make it...Great work my friend.

hunnybe 1 year, 5 months ago said:
Wonderful

mintymommybee 1 year, 5 months ago said:
Ooohh! me and mine are going to love these!...as soon as I get past my fear of those long looking directions! I make cheesecake ice cream and popsicles all the time already, so... I may just take the ingredient list and wing it! Thanks for the fabulous idea!

cherylannxo 1 year, 3 months ago said:
This is a wonderful recipe, You have my stamp of approval. Thanks for sharing. Have a very good day....Cheryl

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