Cheesecake Pops
April 27, 2008 at 6:00 am | Posted in Daring Bakers, Dessert | 51 CommentsCheesecake Pops! This month’s Daring Bakers Challenge was Cheesecake Pops! I had a lot of fun on this challenge and will definitely make these again. Here are some of my creations…
White Chocolate with Oreo:
White Chocolate with Springtime Sprinkles:
Dark Chocolate with Rainbow Jimmies:
Dark Chocolate with Sweetened Coconut:
Of course, I did encounter some challenges with this one. I followed the recipes to a “t”. My cheesecake needed more than 55 minutes to bake. When I pulled it out of the oven, it looked like this…
I allowed the cheesecake to cool completely and then let it set up in the refrigerator overnight. The next day I attempted to roll my cheesecake into balls, but found that my cheesecake was still a bit soupy in the middle.
Wanting to use the cheesecake I had made, I decided to dump the finished cheesecake into my kitchen-aid. With a paddle attachment I let it run for a minute. It turned into baked cheesecake liquid that was thick enough to be filled into a pastry bag. Then I piped the cheesecake out into rounds and let these set up in the freezer…
Once frozen, they were so easy to dip. I think it actually made for a much neater and easier way to get the cheesecake into pops.
At first I thought it was a drawback that they had to be kept in the freezer. Turns out it was perfect for my family. It was like eating ice cream on a stick. Yep, I’ll make these again soon.
Thanks to Elle at Feeding My Enthusiasms and Deborah at Taste and Tell for this fun challenge! And be sure to check out the thousands of other Cheesecake Pops on the Daring Bakers Blogroll!
The recipe…
Cheesecake Pops
Makes 30 – 40 Pops
- 5 8-oz. packages cream cheese at room temperature
- 2 cups sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 5 large eggs
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- ¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound 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.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – Optional
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. 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 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, 35 to 45 minutes.
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.
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.
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 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.
Refrigerate the pops for up to 24 hours, until ready to serve.
51 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a comment
Create a free website or blog at WordPress.com.
Entries and comments feeds.
what a clever adjustment you made for the soupy cheesecake! looks like it worked like a charm–your pops are downright fabulous. i’m not sure what it says about me (perhaps that i’m dull and boring…), but both black and white versions are calling my name the loudest! nicely done!
Comment by grace— April 27, 2008 #
A very innovative solution for saving your cheesecake – I would have panicked and thrown it out (all that cream cheese!!). The end result looks fab – well done.
Comment by Cakelaw— April 27, 2008 #
Karen, you are really a genius!! Those are SO COOL!! I will have to try some version of this soon!
Comment by katheats— April 27, 2008 #
Wow – what a way to turn a problem into a solution! You did such a great job – I really want one of those oreo ones!
Comment by Deborah— April 27, 2008 #
I’ll have the oreo one! Yum, those look so good! I wasn’t able to participate this month due to lack of money. Yours look good enough for the both of us though! ^_-
Comment by Colette— April 27, 2008 #
These look just adorable! I love the oreo cookie idea. I kept mine simple this round but I love that you did a bunch of varieties! I am sure the family loved them!
Comment by Gretchen Noelle— April 27, 2008 #
Your pops look great. I love the variety. I only dipped a few for my post and will finish them today. I was a slacker!
Comment by megan— April 27, 2008 #
Wow! these look so yummy!
Comment by Jen— April 27, 2008 #
I got to taste a coconut one…yummy!
Comment by Angela— April 27, 2008 #
Oh, the oreo pops!! Making me drool here…
Comment by Nemmie— April 27, 2008 #
Karen, as usual, you are so inspiring! I had these before at a catered event and yours look just as fabulous! One thing they did was replace the lollipop sticks with some chocolate-filled pirouette/ladyfinger type cookies. They were still sturdy enough and then you could eat the stick! 🙂
Comment by Vic— April 28, 2008 #
I’ll have two of the oreo ones please They turned out great, well done.
Comment by Pixie— April 28, 2008 #
These look great! I love the use of oreos – I used gingersnap cookies on mine. You have a great blog – everything looks yummy! 🙂
Comment by Food Librarian— April 28, 2008 #
A great bit of quick thinking to save the recipe. V. impressed.
j
Comment by jasmine— April 28, 2008 #
Let’s see Karen I think one of each would be about right.
Note to self: add oreos to the list of variety for these!
Excellent!
Comment by MyKitchenInHalfCups— April 28, 2008 #
Fantastic! Oreos? Brilliant.
Comment by marye— April 28, 2008 #
What a great job and great improve to not waste your cake! Your pops look great!
Comment by HoneyB— April 28, 2008 #
They look fabulous! It appears we had a similar experience with our pops, but I didn’t think about pipping them out and then freezing them. I just tried to freeze the batter and then scoop it out and it didn’t work that great. Great thinking on your part! 🙂
Comment by Dianne— April 28, 2008 #
Piping was a clever idea for soupy cheesecake. Great job with the decorations they all look wonderful!
Comment by Tartelette— April 28, 2008 #
Great job! Love them all!
Comment by Jerry— April 28, 2008 #
Ah, finally, someone else who calls them “jimmies”. That’s what I’ve always called them in Wisconsin, but I guess here in Kansas, they’re just “sprinkles” and they never understand it when I call them jimmies! Thank you for convincing me that I’m not losing my mind. Much, that is, lol!
Comment by madmommy— April 28, 2008 #
The pureeing and piping is such an interesting idea — someone I visited earlier had done this also. I love all your coating varieties. I call them jimmies too but I grew up on the East coast and have never heard anyone else here in the SF Bay area call them that!
Comment by Susan— April 28, 2008 #
What started out as a problematic recipe sure turned into a great end product!
Yours are likely the most uniformly round pops I’ve seen and I really like the white with the black crumb coating – stunning!
Comment by danamccauley— April 28, 2008 #
You aren’t the first blog I’ve read today that did the pastry bag piping trick, and honestly, I really like how perfect that makes them look. My favorites are the oreo dipped ones.
Comment by JennyBakes— April 28, 2008 #
Yum! They look like clover flowers from “Horton Hears a Who”! I wouldn’t mind being the “speck” that lives on one!
Comment by emgray— April 28, 2008 #
Love how you clever you were. Like…when life gives you lemons, made lemonade, but with cheesecake! Great job!
Comment by Mother Bliss— April 28, 2008 #
Yum – Oreos and cheesecake! Great idea!
Comment by Barbara— April 28, 2008 #
You did an amazing job! I love all the different coatings, very creative. 🙂
Comment by Gigi— April 28, 2008 #
Way to save your challenge!! I don’t think that would have ever occurred to me.
I love the different versions that you made. We enjoyed ours frozen as well 🙂
Comment by RecipeGirl— April 28, 2008 #
Beautiful pops and you were so smart in finding a solution. They turned out very round. I liked my pops on the frozen side also. Great job!
Comment by kmorganmoss— April 28, 2008 #
Oreos? Brilliant 🙂
Comment by Kaykat— April 29, 2008 #
I’m so glad it turned out for you..they look absolutely gorgeous! And your photo’s are beautiful! 🙂
Comment by Laurie— April 29, 2008 #
Now I like the piping concept. More control and neater. I eat mine frozen too. Beautiful work.
Comment by courtney— April 29, 2008 #
Yum! Oreo crusted cheesecake pops! Two of the worlds greatest tastes.
Comment by Barbara— April 29, 2008 #
Yum Yum Yum!!
Comment by Jenn Sedor— April 29, 2008 #
Your pops are lovely!
Comment by Fran Z— April 29, 2008 #
So glad you enjoyed the challenge! Your pops are so pretty!
Comment by Ivonne— April 29, 2008 #
What a brilliant save you made with the soupy cheesecake! I am totally impressed. They turned out perfectly – so round and cute!! Great job!
Comment by Jen Yu— April 29, 2008 #
Wow these look like absolute heaven!
Comment by Cara— April 29, 2008 #
Pretty pops and a nice solution to the problem of your cake not setting. I like all of your variations.
Comment by Lucy V— April 29, 2008 #
Cute! Bet those oreo ones were delish!
Comment by Texana— May 1, 2008 #
This is so cute! Your kids are lucky.
Comment by arimcg— May 1, 2008 #
These are so cool! Love it!
Comment by Tina— May 1, 2008 #
SO BEAUTIFUL! You are already making me the coolest mom ever! Haha, seriously, is every child on your block begging you to take them in? I would 😉
Comment by Julz— May 1, 2008 #
That’s the awesomest thing I’ve seen all day! They’re so colorful and pretty~oh my, am heavily craving some CHEESECAKE now!
Comment by oatmeal— May 1, 2008 #
Karen – The Oreo creation looks fantastic, as do all of the other ones! I always love what you do!
Comment by Kate— May 1, 2008 #
Very cool! I am truly impressed with your creativity in tackling the problem and yours came out soooooo cute!
Comment by Glenna— May 1, 2008 #
wow..they look awesome =) Love the white chocolate ones..haven’t seen many yet, though I am barely getting through the D’S haha.. they look fantastic though, great job!
Comment by Tina— May 2, 2008 #
I think you found the solution to messy cheesecake pop making: the pastry bag idea was brilliant. And I love the white chocolate and oreo version.
Comment by Dolores— May 2, 2008 #
hey ! it’s srping here ! cheesecakes pops are growing everywhere 🙂
great job 😉
Comment by marion-il en faut peu pour ...— May 5, 2008 #
You did a great job on your pops. White chocolate and Oreos…Yum!
Natalie @ Gluten a Go Go
Comment by Sheltie Girl— May 6, 2008 #