27 dicembre 2012

Chocolate Covered Peanut Butter Cheesecake Pops

The above picture is what this dessert was supposed to look like...mine didn't turn out so pretty! But they still tasted good! I found this recipe on while looking for a new dessert recipe for our annual girls' Thanksgiving/Holiday dinner. It looked and sounded good and it did taste good and I did get good reviews from the girls. But it was a little more difficult to make and I think the next time I make it, instead of putting it in the fridge overnight, I will freeze it so when I cut it, it won't fall apart on me and fall off the sticks. The cheesecake was so soft, I ended up taking out the sticks and drizzling chocolate over it. It worked. Oh and next time, I'll be more careful and not cut my finger open with the scissors while cutting the sticks in half!


1 1/2 cups dark brown sugar
1 1/2 lb cream cheese, at room temp.
1/2 cup heavy cream
2 large egg yolks
1 tbsp pure vanilla extract
1 3/4 cup creamy peanut butter


5 tbsp veggie shortening
12 oz semisweet or bittersweet chocolate chips (I used Ghiradelli chocolate chips)

Wooden pop sticks (I used cheap wooden skewers that I cut int half)

For the cheesecake: Position rack in the middle of the oven and preheat to 325 degrees. Line a 8-in by 8-in baking dish with foil letting long flaps overlap on each side. Spray foil with nonstick cooking 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 smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Make sure not to over beat the mixture otherwise it can cause 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. 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, place shortening and chocolate chips in a microwave safe bowl and heat the chocolate at small intervals, mixing well in between.

Dip the cheesecakes into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. At this point, I put them in the freezer to set more quickly. Serve cold (straight from the fridge), or freeze up to 2 weeks. (Left out, the cheesecake tends to melt a little.)

Adding the cream...

Mixing up the ingredients...

After the peanut butter was added...

Cutting up the cheesecake...

Cheesecake with the sticks in before dipped in chocolate...

Finished product, minus the sticks...Enjoy!

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