The day is finally here! I couldn’t wait to post this recipe, and I almost posted at midnight last night, but I was just SO tired from spending the entire last two days with my mom and little sister in Chicago. Don’t get me wrong…it was a blast, since we saw Les Miserables and Wicked (hence the “oh my!” above)… but I’m worn out.
Now, to the challenge. I really enjoyed this one because I like cheesecake, and I love chocolate. The main attraction to this for me, though, is that it was something different than your usual pie, cake or bread. Something a little more fun.
I waited to make the pops until the day we had a 30th birthday party to go to for a friend at church. I brought more than half of the pops to the party, then served the rest to our company we had over after church the next day. They were a big hit for both occasions.
What is funny about the serving amount is that I halved the recipe, but I still ended up with quite a few! The original recipe makes 30-40 pops, and when halved, it made around 30. I didn’t get the exact count. Strange, though, right?
Many people had to bake their cheesecake for double the amount of time the recipe states. I baked mine for about 35 minutes.
The recipe also gives suggestions for dipping your chocolate covered pops in assorted decorations. I didn’t use any of the suggestions, because I thought these pops could use a “crust” as in normal cheesecakes. So, I dipped them in crushed graham crackers which worked out very well! The only problem with this choice, though, is I would suggest waiting to dip them in the chocolate and graham crackers until just before serving them. The chocolate dries fast enough, so that shouldn’t be a problem. The issue would be if you dipped them ahead of time, you need to keep them refrigerated, but I think the graham crackers would become soggy in the fridge.
I hope you give these cheesecake pops a try. There are so many variations you can make with them! Have fun!
Cheesecake Pops (adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor)
5 8-oz. pkgs cream cheese at room temp
2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
1/4 cup heavy cream
Boiling water as needed
30-40 8-inch lollipop sticks
1 lb chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 lb of favlored coatings, also known as summer coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate) I used Baker’s chocolate squares.
2 tbsp vegetable shortening
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees – optional