Chocolate-Covered Pumpkin Cheesecake Pops

Name: Chocolate-Covered Pumpkin Cheesecake Pops
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 24
Cuisine: Global
Ingredients: 454 grams bittersweet chocolate (60% cacao), chopped; 237 milliliters canned pure pumpkin (not pumpkin pie filling); 227 grams package cream cheese, softened; 1 large egg; 2 Tbsps graham cracker crumbs; 1 teaspoons pumpkin pie spice; 118 milliliters sugar; 1 teaspoon pure vanilla extract

Chocolate-Covered Pumpkin Cheesecake Pops requires approximately 5 hours from start to finish. This recipe serves 24. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 11g of fat, and a total of 170 calories. epicurious.com. A mixture of bittersweet chocolate, pumpkin, graham cracker crumbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat oven to 350°F with rack in middle. Oil pie plate.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

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.

Ingredients you will need

Cream Cheese

Sugar

Egg

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Hand Mixer

Bowl

Add pumpkin, vanilla, and pumpkin pie spice and mix on low speed until smooth.

Ingredients you will need

Pumpkin Pie Spice

Pumpkin

Vanilla

Pour batter into pie plate and bake until edges are set and center is still a little wobbly, 25 to 30 minutes.

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Oven

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.

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Wrap

Equipment you will use

Wax Paper

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.

Ingredients you will need

Ice Cream

Pumpkin

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Ice Cream Scoop

Baking Sheet

Wax Paper

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

Ingredients you will need

Chocolate

Water

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Sauce Pan

Bowl

Frying 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.

Ingredients you will need

Chocolate

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chocolate

Equipment you will use

Wax Paper

Bowl

Frying 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.

Ingredients you will need

Graham Cracker Crumbs

Equipment you will use

Lollipop Sticks

Baking Sheet

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

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Keep pops refrigerated or frozen until serving.

•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.

Ingredients you will need

Hot Fudge Sauce