• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Travel
  • More
    • Family
    • Home Tour
    • Parties
    • DIY
  • Subscribe

Seeded At The Table

Sharing joy through food, community and travel.

April 27, 2008

Daring Bakers Challenge: Cheesecake Pops

Cheesecake, Chocolate and Graham Crackers…oh my!

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)

The ingredients:

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

The Directions:Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.



In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. (I just did it by hand.)
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.
Grease a 10-inch cake pan (not 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, 35 to 45 minutes. (Many people baked twice as long.)
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-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.
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 (I skipped the shortening and it worked fine), 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. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
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 into your decorations (crushed graham crackers above). Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate as needed.
Thanks to Elle from Feeding my Enthusiasm and Deborah from Taste and Tell for picking such a fun recipe!! Check out other Daring Bakers’ variations at the Daring Bakers Blogroll.

 

Related Posts

  • Chocolate Butterscotch Chip BrowniesChocolate Butterscotch Chip Brownies
  • Mixed Berry Shortcake with Yogurt CreamMixed Berry Shortcake with Yogurt Cream
  • Homemade Baby Food: Cinnamon ApplesauceHomemade Baby Food: Cinnamon Applesauce
  • Polka Dot CheesecakePolka Dot Cheesecake

Filed Under: Dessert

Previous Post: « Guest Post: Dr. Ben on Milkshakes
Next Post: Penny Pincher: April 29 or May 15- Eat Chicken Free at McD’s! »

Reader Interactions

Comments

  1. Peabody says

    April 27, 2008 at 9:01 PM

    Yum with the graham crackers!

    Reply
  2. Deborah says

    April 27, 2008 at 11:10 PM

    I did graham crackers on some of mine, as well, and they were delicious! Great job on this challenge!

    Reply
  3. Elle says

    April 27, 2008 at 11:10 PM

    Great idea to dip them in the graham cracker crumbs after the chocolate…true cheesecake taste that way. Your pops are so cute! Glad you liked them, too 🙂

    Reply
  4. Lunch Buckets says

    April 28, 2008 at 5:10 AM

    You know what? I made a full recipe divided into 2 pans, but only made pops out of half. I think I ended up with something like 487 pops. Crazy!

    Reply
  5. L Vanel says

    April 28, 2008 at 10:49 AM

    Nice touch with the graham crackers. I like that and might try it next time.

    Reply
  6. Sheltie Girl says

    April 28, 2008 at 1:29 PM

    You did a great job with the pops. I love the touch of graham crackers for a real cheesecake touch.

    Natalie @ Gluten a Go Go

    Reply
  7. chrismacd1 says

    April 28, 2008 at 1:42 PM

    Les Mis is my favorite play! Your pops look deelish with the graham crackers! Awesome job!

    Reply
  8. Pamela says

    April 28, 2008 at 6:22 PM

    those look great and I know taste wonderful (i ate enough!)wish I had done the graham cracker thing

    Reply
  9. jj says

    April 28, 2008 at 7:31 PM

    Wow, what a thorough job on your pictures and your pops look like they turned out terrific!

    Reply
  10. Jaime says

    April 29, 2008 at 5:12 AM

    i thought about doing the graham crackers too, but ran out of time! they look great! i think you still got 30 or so b/c yours look much smaller than 2 ounces each – they were larger than a golf ball when i weighed them out!

    Reply
  11. Barbara says

    April 30, 2008 at 2:51 PM

    They look fantastic! Job well done.

    Reply
  12. Dolores says

    May 20, 2008 at 6:01 AM

    I made the full recipe and yielded over 70, so your count sounds about right to me. Glad your guests enjoyed them. I went purist with the graham cracker coating too.

    Reply

Leave a Reply Cancel reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Seeded PinterestSeeded TwitterSeeded FacebookSeeded InstagramSeeded RSS

WELCOME


We’re the Gladd family!
Gather around as we experience joy and community at the table!Read More

Featured Recipes

Easy Baked Chicken Egg Rolls
Slow Cooker Lemon Poppy Seed Cake by SeededAtTheTable.com
Chessmen Cookies Banana Pudding
Peanut Butter and Bacon Burgers with Peach Chutney
This Fresh Salsa and Cream Cheese Pizza is a perfect lunch or party appetizer. Freshly made salsa is sprinkled over top a layer of garlic-infused cream cheese with a crust made from refrigerated crescent dough.

Subscribe via Email

Categories

Footer

Most Popular Posts

LEGO Room and LEGO Desk - A step by step on how to design a LEGO room in your house with a LEGO desk.
Seven Layer Dip Recipe - The easiest and quickest Mexican dip recipe with layers of refried beans, guacamole, taco seasoned sour cream and more!
Chocolate Oreo Peanut Butter Dream Dessert by @SeededTable
Cheesy garlic biscuits crusted over my favorite homemade chicken pot pie.
Corn Casserole is one of the easiest side dishes you can serve during the holidays. Serve with or without cheese mixed in, either way this corn casserole recipe does not disappoint!
Home • About • Privacy Policy • Contact

COPYRIGHT© 2017 · SEEDED AT THE TABLE