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Decadently rich, smooth and creamy cheesecake covered in luscious milk chocolate then drizzled with caramel and white chocolate. These Chocolate Covered Cheesecake Pops have become legendary at my house.
The Daring Bakers challenge for April 2008 was cheesecake pops chosen by Elle of Feeding my Enthusiasms and Deborah of Taste and Tell. It is a rich, delicious, creamy cheesecake recipe.
The recipe makes a 10-inch cheesecake and it makes a lot of pops! I used a #30 scoop, and made about 40 delicious pops. Decorated caramel apples were my inspiration and I drizzled them with caramel and white chocolate.
These cheesecake pops were a big hit with my family and neighbors. In fact, my neighbor requested them for her birthday the following year, and ever year since that first year in 2008.
Since it was her birthday month again, I decided it was time to update the post with some better photos and share them again.
If hope you’ll give them a try. They would be a perfect Valentine’s Day dessert.
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Chocolate Covered Cheesecake Pops
Ingredients
- 5 8- oz. packages cream cheese at room temperature 40-ounces total
- 2 cups sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 5 large eggs
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- ¼ cup sour cream
- Boiling water as needed
- Thirty to forty 8-inch lollipop sticks
- 2 pounds 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.)
- 4 tablespoons vegetable shortening
- Assorted decorations such as chopped nuts colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - 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, 45 - 55 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.
Notes
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JMom
the caramel and white swirls on your choco pops look wonderful!
Jade Is Green!
Ooo that caramel looks to die for! Hope you enjoy your trip to the sunshine state. 🙂
Tracy
They look yummy! Great job!
Phoebe Ann
Your pops are bloody gorgeous! *wipes drool on keyboard*
Nemmie
Gorgeous! Caramel, mmmm. A woman after my heart 😉
Jenny
Oh yes, I might have to make these again just to try them with the caramel. Great job!
Dana McCauley
I like the multi-coloured drizzle you used over the chocolate -looks scrummy!
Proud Italian Cook
I agree, your pops POP, with the carmel and white chocolate over the dark. Beautiful!
Andrea
These look great! You had me at the caramel…
Aran
Yours are beautiful too!
kimberleyblue
Caramel makes every dessert better – great idea!
Jaime
so cute! i love the caramel and white chocolate drizzle 🙂
Susan
The caramel and chocolate drizzle looks so delicious!
pixie
Those look delectable!
Jenny
Your pops look so yummy! That caramel looks fab!
marye
Great job!
Lis
Mmm caramel.. nice choice. 😉
I love the drizzle effect too! Pretty how both colors pop on the darker chocolate. 😀
xoxo
Deborah
Your pops are gorgeous! I love that you added caramel – yum!
Christine
Your pops look beautiful! Congrats!
Jerry
Congrats on completeing the challenge! Any photos?