Chocolate Covered Pumpkin Cheesecake Pops

Here’s another in what is going to turn into my 12 Days of Christmas posts for your holidays parties and dinners. Next on my list is super yummy Chocolate Covered Pumpkin Cheesecake Pops that were also a big hit at the Merry Martini Party. As is usually the case with the recipes I post, it is easy to make but impressive to look at. You can make the cheesecake part the day before and keep them in the fridge until you’re ready to make the pops. Also make sure you plan for freezing time.

Little pops of creamy pumpkin cheesecake wrapped in chocolate like a litle present.

Little pops of creamy pumpkin cheesecake wrapped in chocolate like a litle present.

1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 large egg
1 cup canned pumpkin (not pumpkin pie filling)
1 tsp pure vanilla extract
1/2 tsp pumpkin pie spice
1 lb 60% bittersweet chocolate chips (or a bar chopped up)
2 Tbsp graham cracker crumbs

1. Heat oven to 350 degrees F with the rack in the middle. Oil a pie plate.
2. 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.
3. 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 compeltely as it cools.
4. Cover cheesecake wth a round of waxed paper or parchment paper, wrap in plastic wrap and chill until cold, at least three hours.
5. Scoop out the pumpkin cheesecake using a small cookie scoop or ice cream scoop (depending upon the size you want), leveling off and placing the flat side down on a waxed paper-lined baking sheet. Freeze until frozen solid, at least one hour.
6. Crush your graham crackers to make fine crumbs.
7. Melt the chocolate in a microwave-safe bowl in :30 second bursts until melted and smooth, stirring in between bursts. Pull about 6 cheesecake balls out of the freezer at a time (leaving the rest in the freezer). Rest a ball on a fork and lower it into the chocolate. Make sure it gets completely covered in chocolate. Let the excess chocolate drip off the ball and scrap the fork against the side of the bowl to get what is dripping off the bottom. Place it carefully on waxed paper and sprinkle graham cracker crumbs over it. Then stick a lollipop stick partially into the pop.
8. Keep pops either in the refrigerator or freezer until ready to serve.

I think this looked impressive.

I think this looked impressive.

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips.
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