Cheesecake Pops
Cheesecake popsicles? This is an elegant way to serve frozen cheesecake that can be eaten in-hand: guests will love the extra crunch and delicious chocolate coating.
Ingredients
- 2 (8-ounce) bars unwhipped cream cheese, softened
- 1 cup sugar
- 1 teaspoon Gefen Vanilla Sugar
- 2 eggs2 tablespoons Mishpacha Flour
- 1/2 cup Gefen Smooth Peanut Butter
- 1 (15 ounce) bar chocolate
- 1 cup crushed peanuts
Directions
For the Cheesecake
- Preheat oven to 350°F. Position one rack in the center of the oven and one at the bottom. Fill a 9- x 13-inch pan halfway up with hot water. Place inside oven on lower rack. (This will ensure that the cheesecake bakes evenly and doesn’t crack.)
- In the bowl of an electric mixer fitted with the paddle attachment, cream cream cheese and sugars.
- Add one egg at a time.
- Once eggs are incorporated add flour and peanut butter. Mix until smooth.
- Spoon batter into a 9-inch springform round pan. Bake cheesecake for 35 to 40 minutes.
- Let cool and chill in refrigerator.
Assembly
- Invert cooled cheesecake onto a plate.
- Insert twelve popsicle sticks into the side of the cheesecake, at equal intervals, pushing them in about two inches deep.
- Cut pie into wedges, with popsicle stick in the middle of each wedge. Freeze wedges.
- Melt chocolate inside a tall glass.
- Dip each wedge and immediately sprinkle with peanuts. Place on a Parchment Paper lined cookie sheet to dry.
- Freeze or refrigerate pops until ready to serve.
WHAT YOU NEED:
| Electric Mixer | 9" Springform Pan | Tall Glass | Cake Pop Sticks | Cookie Sheet | Parchment Paper |