Chocolate-Covered Pumpkin Cheesecake Pops Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

45 minutes
Total Time

5 hours (includes 4 hr of freezing and chilling)

Ice cream can take a break. These pumpkin cheesecake pops are the ideal finale to your Halloween celebration. If the combination of chocolate and pumpkin hits you as a bit unusual, trust us, it works really well. Consider the two an inspired duo, helped along by the sweet spices used in pumpkin pie. We love the finished pops either chilled or frozen. The funny thing about frozen pops? They could pass for ice cream!

Editor's Note:This recipe is part ofGourmet'sModern Menu for Halloween: Spooky Snacks. Menu also includesScary Barbecue Snack MixandMozzarella and Roasted Red Pepper Boo-schetta.

Ingredients

Makes 24 pops

1 (8-ounce) package cream cheese, softened

1/2 cup sugar

1 large egg

1铜p canned pure pumpkin (not pumpkin pie filling)

1 teaspoon pure vanilla extract

1/2 teaspoon pumpkin pie spice

1 pound bittersweet chocolate (60% cacao), chopped

2 tablespoons graham cracker crumbs

Special Equipment

9-inch glass pie plate; 1 1/2-inch-diameter ice cream scoop, holding about 1 tablespoon; 24 (6- to 8-inch) lollipop sticks (see Cooks' notes)

Step 1
Heat oven to 350°F with rack in middle. Oil pie plate.
Step 2
Beat cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy and smooth, then beat in egg until combined. Add pumpkin, vanilla, and pumpkin pie spice and mix on low speed until smooth.
Step 3
Pour batter into pie plate and bake until edges are set and center is still a little wobbly, 25 to 30 minutes. Transfer to a rack to let cool completely. (Cheesecake will set completely as it cools.)
Step 4
Cover cheesecake with a round of wax paper or parchment then wrap in plastic and chill until cold, at least 3 hours.
Step 5
Scoop out pumpkin cheesecake, packing cheesecake in ice cream scoop each time and leveling it off, then releasing it, flat side down, onto 2 small, wax paper-lined rimmed baking sheets. Freeze until frozen solid, at least 1 hour.
Step 6
Melt half of chocolate in a small, deep bowl set over a saucepan of barely simmering water, then remove bowl from pan.
Step 7
Working with one pan of cheesecake balls at a time (and keeping the other pan frozen), rest a cheesecake scoop on a fork and lower it into chocolate, then spoon chocolate over it to coat it completely. Let excess chocolate drip off, then scrape bottom of fork against edge of bowl and return coated ball, flat-side down, to wax paper-lined pan. Sprinkle with graham cracker crumbs and push a lollipop stick 3/4 inch through ball. Repeat with remaining balls on first baking sheet. (If cheesecake begins to soften, return to freezer to harden.) Refrigerate finished pops.
Step 8
Melt remaining chocolate in another small deep bowl in same manner and coat remaining cheesecake balls.
Step 9
Keep pops refrigerated or frozen until serving.

Cooks' notes:

•Cheesecake can be baked 1 day ahead and chilled, covered.
•You will have chocolate left over. Turn it into chocolate sauce with the addition of heavy cream.
•Pops keep chilled or frozen in a resealable container up to 3 days.
•Lollipop sticks can be found in the baking sections of large craft stores or online from Amazon.com.

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Reviews (4)

wonderful recipe, definitly making it again
- blueberry_cupcake
- Upper Austria
- 5/9/2017
I didn't change the recipe and it was fine. I did, however, do the steps differently. I inserted the sticks in the balls after they had been in the freezer about 15-minutes (before they were solidly frozen) and then returned them to the freezer. I was able to use the stick to easily dip each ball in chocolate and roll in graham cracker crumbs quickly before the chocolate cooled. The sticks do not need to be 6" long unless you plan to decorate them. 4" sticks are more than enough. Honestly, I think a plain cheesecake version of this would be even better. Also, the chocolate "shell" is very thick.
- buttercream
- Washington, DC
- 11/4/2015
These are SO RICH! I could only eat half of one pop an my bf, who loves rich desserts, only ate one pop. A good scooper with the scoop release feature is definitely needed since the cheesecake is gooey. A lb of chocolate was also expensive :(
- crazi
- 圣克鲁斯,
- 11/1/2015
Delicious, although takes more time and effort than recipe indicates. I would increase pumpkin pie spice for more intense flavor. You absolutely need a good quality ice cream scoop with the squeeze-release feature; otherwise, it is impossible to create the pretty balls featured in the photo. Found it difficult to insert sticks into already frozen cheesecake. (Maybe insert after refrigeration? But then it might interfere with the chocolate step). I thought the graham cracker crumble would be superfluous, but it's actually a nice addition. I ended up putting a layer of crumbs on the wax paper and setting pops on that and sprinkling--but you have to be fast with the sprinkling because the chocolate hardens quickly and the crumbs won't adhere.
- Anonymous
- San Diego CA
- 11/2/2013

Tags Dessert Cream Cheese Cheese Dairy Pumpkin Squash Vegetable Chocolate Snack Nut Free Vegetarian Make Ahead Baking Electric Mixer Thanksgiving Fall Gourmet