I am back with yet another recipe for my upcoming shindig! I have still stuck with making each dish only a bite sized tasting – yes..even the dessert! This recipe was so delicious that I wish I had had extra to make an entire cheesecake out of rather than these little bite sized versions. This is a different variation of a cake pop – only this time its with cheesecake. Feel free to use whatever cheesecake recipe you have to do this, just omit the crust. I tried to stick with a recipe that was more dense than fluffy since I was going to put them on a stick. I used this recipe I found on the internets Simply Recipes: Pumpkin Cheesecake.
Pumpkin Cheesecake Lollipops
- 4 – 8oz packages cream cheese, room temp
- 2 cups brown sugar
- 5 eggs
- 3 tablespoons flour
- cinnamon, ginger, nutmeg, allspice, salt (I do not measure spices ever, if you want exact check out the site.)
- 2 tablespoons vanilla
- 2 – 15oz cans pumpkin puree
Recipe calls for bourbon, I didn’t have any so I didnt use it. I also used an extra heaping tablespoon of flour to assure the cheesecake was strong enough to stay on sticks.
**Make sure to drain pumpkin puree of any excess water! I used a cheesecloth**
Combine all ingredients together with a hand mixer to assure its creamed very well. In a high sided cookie sheet, line the bottom with wax paper and to be safe you can even spray that with a baking release spray. Set oven to 325º and cook until a toothpick comes out clean. It took me a little bit over 30 minutes. Let this cool completely!! When it is cooled completely use a small cookie cutter or round cutter about the size of a silver dollar and stick with a popsicle stick. The thicker you made your batter, the bigger you can cookie cut these out. My mixture was thinner so I made sure to not make them too big. Add to another sheet pan lined with wax paper and freeze overnight.
Time for the dunking! I used Wiltons Candy melts in orange. I find it so much easier to get the pre-dyed stuff and not have to worry about the chocolate turning into a gross mass of useless-ness. Using a double boiler, get the candy melts melted and smooth. I did have to use a few spoonfuls of vegetable oil to get the perfect consistency.
I am proud to admit I did not lose any lollipops to the melty goodness. I do wish I had though, cause then that means I would get to eat it and not feel bad about it. Everyone knows cheesecake that falls off a stick loses all its caloric values. Conefession – I ate one anyway.
Back to the wax paper lined cookie sheet they go. Good thing about candy melts – they dry really fast! In a piping bag I added green candy melts and black and decorated them like mini jack-o-lanterns. Here was my final result! Cuteness Overload!
Also, Check out this awesome video about how to make a spider bread boule! I found it last year and I still love it. I am going to fill my spider with creamy spinach and artichoke dip!