October 21: National Pumpkin Cheesecake Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate-Covered Pumpkin Cheesecake Pops
Categories: Snacks, Squash, Chocolate, Desserts
Yield: 24 Servings

8 oz Pkg cream cheese; softened
1/2 c Sugar
1 lg Egg
1 c Canned pure pumpkin; NOT
- pumpkin pie filling
1 ts Pure vanilla extract
1/2 ts Pumpkin pie spice
1 lb Bittersweet (60% cacao)
- chocolate; chopped
2 tb Graham cracker crumbs

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

Heat oven to 350øF/175øC with rack in middle. Oil pie
plate.

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.

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.)

Cover cheesecake with a round of wax paper or parchment
then wrap in plastic and chill until cold, at least 3
hours.

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.

Melt half of chocolate in a small, deep bowl set over a
saucepan of barely simmering water, then remove bowl from
pan.

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.

Melt remaining chocolate in another small deep bowl in
same manner and coat remaining cheesecake balls.

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.

by Gina Marie Miraglia Eriquez

Gourmet Live | October 2012

Yield: Makes 24 pops

MM Format by Dave Drum - 21 November 2013

Uncle Dirty Dave's Archives

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