RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Chocolate Covered Cheesecake Pops
❤️ Save to Favorites
Share:
Servings:
30 - 40 pops
Author:
Barbara Schieving
Prep Time
20 minutes
Cook Time
50 minutes
Additional Time
4 hours
Total Time
5 hours, 10 minutes
Course:
Cheesecake
Keywords:
dessert
baking
food
🧂 Ingredients
5 8- oz.
packages cream cheese at room temperature
40-ounces total
2 cups
sugar
¼ cup
all-purpose flour
¼ teaspoon
salt
5
large eggs
2
egg yolks
2 teaspoons
pure vanilla extract
¼ cup
sour cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
2 pounds
chocolate
finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
4 tablespoons
vegetable shortening
Assorted decorations such as chopped nuts
colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional
Save Selections
Instructions
1
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set
some water to boil.
2
In a large bowl, beat together the cream cheese, sugar, flour, and salt until
smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg
yolks, one at a time, beating well (but still at low speed) after each addition.
Beat in the vanilla and cream.
3
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the
cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the
boiling water until it reaches halfway up the sides of the cake pan. Bake until
the cheesecake is firm and slightly golden on top, 45 - 55 minutes.
4
Remove the cheesecake from the water bath and cool to room temperature. Cover
the cheesecake with plastic wrap and refrigerate until very cold, at least 3
hours or up to overnight. When the cheesecake is cold and very firm, scoop the
cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet.
Carefully insert a lollipop stick into each cheesecake ball. Freeze the
cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
5
When the cheesecake pops are frozen and ready for dipping, prepare the
chocolate. In the top of a double boiler, set over simmering water, or in a
heatproof bowl set over a pot of simmering water, heat half the chocolate and
half the shortening, stirring often, until chocolate is melted and chocolate and
shortening are combined. Stir until completely smooth. Do not heat the chocolate
too much or your chocolate will lose it’s shine after it has dried. Save the
rest of the chocolate and shortening for later dipping, or use another type of
chocolate for variety.
6
Alternately, you can microwave the same amount of chocolate coating pieces on
high at 30 second intervals, stirring until smooth.
7
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to
coat it completely. Shake off any excess into the melted chocolate. If you like,
you can now roll the pops quickly in optional decorations. You can also drizzle
them with a contrasting color of melted chocolate (dark chocolate drizzled over
milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a
clean parchment paper-lined baking sheet to set. Repeat with remaining pops,
melting more chocolate and shortening (or confectionary chocolate pieces) as
needed.
8
Refrigerate the pops for up to 24 hours, until ready to serve.
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
