Text 29405, 92 rader
Skriven 2015-07-26 04:55:44 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1662
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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 350+.F/175+.C 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

MMMMM

... He who flies by seat of pants should not eat prunes!

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)