I actually made these cheesecake pops, my first Daring Bakers challenge, a few weeks ago, but I wasn’t supposed to post about it until the 27th. So, of course, I’m now actually posting 3 days late because I kept putting off writing the post!

Anyway, the challenge was to make chocolate-dipped cheesecake pops. It was a challenge because you had to first make a cheesecake using a water bath, and then scoop out the bite-sized pops, freeze them, coat them in chocolate (and optional decorations), then freeze them again.

5 sticks of cream cheese later, here’s the cheesecake:

It was delicious and creamy, as I discovered when I was scooping out the pops:

I used king-sized party toothpicks as the sticks, since they didn’t have real lollipop sticks at Andronico’s. Here they are after the chocolate dipping (using Guittard semisweet couverture chocolate, and colored sprinkles on some):

The recipe made about 40 pops, which is a lot when they’re so rich that most people can only eat one. However, after taking them to a party, bringing some to lab, and eating two a day (between the two of us) at home, we finally finished them about a week ago!

I can’t wait for the May challenge!

Full recipe:

Cheesecake Pops
(makes 30 – 40 pops)
(from Sticky, Chewy, Messy, Gooey by Jill O’Connor)

5 8-ounce packages cream cheese, at room temp
2 cups granulated 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
2 tablespoons vegetable shortening

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars – Optional

Instructions:
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 its 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 as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.