Sunday, April 27, 2008

Daring Baker's Challenge # 3 - Cheesecake Pops



I need a Stairmaster. I need one now. Because I am so addicted to these cheesecake pops! Who knew! I was actually rather "baking-shy" about this recipe. I had never made a "real" cheesecake before and I wasn't sure how well this was going to turn out.




I probably shouldn't have learned!

These cheesecake pops are so incredibly rich and heavenly! Oh my word! So good! They do take some time, so you need to plan ahead before making them, but they are worth it.




This actually turned out to be one of the easiest recipes I've tried as a member of Daring Baker's! Here are the changes I made: I halved the original recipe, I used sweet rice flour in place of the wheat flour, and I used additional vanilla extract for flavoring. Next time I make these pops I will reduce the amount of sugar used in the cheesecake since the candy coating is so sweet. I will also try using a lower-fat cream cheese, so the saturated fat content is not so high in the overall recipe. Other than that... these yummy pops were so delicious and worth every bit of the time spent making them!!

But you will need a Stairmaster. Now.




Cinnamon Bun Cheesecake Pops
Adapted from Sticky, Chewy, Messy Gooey by Jill O’Connor

2 1/2 (8 oz.) packages cream cheese, brought to room temperature
1 cup sugar
2 tablespoons sweet rice flour
1/4 teaspoon salt
3 large eggs
1 egg yolk
1 tablespoon vanilla extract (yes, a tablespoon!)
2 tablespoons evaporated milk or heavy cream
Boiling water as needed
toothpicks or 20 lollipop sticks (toothpicks worked fine!)
1 (12 oz.) package of Hershey's Cinnamon Chips
1 tablespoon Spectrum Palm Shortening

Directions:
  • Position your oven rack in the middle of the oven and preheat to 325 degrees. Set some water to boil.
  • In your mixing bowl at low speed, beat together cream cheese, sugar, sweet rice flour, and salt until smooth.
  • Add the whole eggs and the egg yolk, one at a time, beating well (but still at low speed) after each addition. Beat in vanilla and evaporated milk or cream.
  • Grease an 8" cake pan (not springform), and pour batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firmand slightly golden on top. 35-55 minutes. (The cheesecake will not "jiggle" when it is done, it should look and feel set if you gently touch the top!)



  • Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
  • When the cheesecake is cold and very firm, scoop the cheesecake into 2 ounce balls and place them onto a parchment or foil-lined baking sheet. Carefully insert a lollipop stick or toothpick into each cheesecake ball. Freeze the cheesecake pops uncovered, until they are very hard, 1-2 hours or overnight.



  • When cheesecake pops are frozen and ready for dipping, prepare the cinnamon chips. You can melt them over a double broiler, or if you are lazy like me, you can simply put them in a glass bowl along with the tablespoon of palm shortening and microwave them for 1 minute. Stir the melted chips and shortening until they are smooth and liquid.
  • Quickly dip the cheesecake pops one at a time in the melted cinnamon chips, swirling quickly to coat.
  • Place pops on a clean cookie sheet lined with parchment paper or foil.
  • Refrigerate pops for up to 24 hours, or until ready to serve!
  • Enjoy!!

For a printer friendly version, click here.



Many thanks to Elle at Feeding my Enthusiams and Deborah at Taste and Tell for hosting this month's Daring Baker's challenge!
Great Job Girls!!!

Check out the Daring Baker's blogroll for a list of Alternative Baker's who are also gluten free, vegan, vegetarian, dairy free, etc...


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40 comments:

  1. Those look dangerous - I don't think I can try that recipe until AFTER the summer. :)

    --Catherine
    www.aglutenfreeguide.com

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  2. I love the idea of using cinnamon chips! Your pops sound incredible!

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  3. Geeze, good thing my husband is buying me and elliptical for my birthday!

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  4. Great idea with the cinnamon chips! They turned out beautiful!

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  5. They look really good. I agree i wasn't sure about them but they are very moreish!

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  6. They look great! Very well done!

    Cheers,

    Rosa

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  7. Wow, these look great! AND you were even able to cut into one! Mine were too soft to do any such thing.

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  8. These look divine! And such a creative flavour idea to boot- but yes, not to be considered a "lite" food...
    Yea Daring Bakers!

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  9. Beautiful!! This was my first challenge, and boy, were they a yummy experiment! :) Love the cinnamon chips idea, I don't think we have those here yet. Must hunt for them! :) Great job!

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  10. You did a fabulous job on your cheesecake pops! I love cinnamon too and I would definitely need a Stairmaster if I made this flavor.

    Natalie @ Gluten a Go Go

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  11. Mmmmmmmm, cinnamon! Great job on your first cheesecake!

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  12. I LOVE cinnamon chips, what a great idea to dip your pops in cinnamon! I will be trying that next time! They look scrumptious!
    Picky Palate

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  13. I needed you! Too late. I made them with wheat flour but I'll link to your blog for a gluten free version.

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  14. Oh, I should never have looked at this post, lol. Well, at least I know I can't eat them, or this baby will give me fits.
    I love cheesecake!!!!

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  15. yum! Those sound and look so good! Great job!

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  16. I'd never even heard of cinnamon chips! What a great flavor combination!!

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  17. I love your cinnamon idea! Your cheesecake pops look beautiful! I can't stop eating the ones that we made!

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  18. Cinnamon Buns! Wow! Congrats!

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  19. Thanks to everyone for the wonderful comments! I really enjoyed making these great pops! I can't wait to see yours!

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  20. I love the idea of the cinnamon bun pops - they look fantastic.

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  21. The cinnamon sounds like a great flavor contrast. They do look indulgent! Libby

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  22. what a great idea to use cinnamon chips!! i will have to try that next time!! -kk

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  23. These sound amazing! I love the addition of cinnamon to the mix ...

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  24. Alright, so you have officially recruited me. I can't stand not taking part in the fun anymore. You did an excellent job on these! I have never heard of cinnamon chips before. Are they sweeter? I wonder what could be done about the sugar- I am WAY allergic to Splenda so that is totally out. Hmmm... Maybe I will have to indulge some time AFTER the summer. tee hee. xoxo Nat

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  25. Oooh, I've never heard of cinnamon chips. Must! Find!
    Your pops look great and I totally agree about the Stairmaster. Daring Bakers need a companion exercise blog, lol.

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  26. I'm so glad you posted a gluten free alternative. I have a family member who can't have gluten. FYI, I used low fat cream cheese and it worked beautifully.

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  27. These look incredible!! Excellent job.

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  28. Oh no, you didn't!!! Those cinnamon pops look so delicious! I want one NOW!!! That was so crafty of you to pick the cinnamon chips to dunk your pops in. I haven't seen those here yet, but I'll definitely keep an eye out now!

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  29. The cinnamon chips are such a great idea! Now I need to go make some more!

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  30. My husband kept telling me to use some of my cinnamon chips and now that I see yours, I wish I had. Great job.

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  31. Cinnamon chips, hmm? Sounds delicious. Nice job!

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  32. Yummy - they looks so creamy and good!

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  33. oooh...cinnamon bun flavor...I hadn't thought of that! That sounds delicious!

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  34. Hahaha, true, i need to lay off the pops! I've been keeping it to one a day but it still feels so decadent!
    Cinnamon chips sound good too...they just aren't available here...wonderful pops!

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  35. Those look so good. I am adding them to my menu for the Sister-in-laws 25th anniversary party. They would be perfect to make. But I better make them for Gary and I before and test them. Boy it's a good thing I finally got my foot out of the cast. I'm going to need to start walking more.

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  36. May I say... YUMMMMO! I had some of these at the U.S. Foodservice show in Roanoke. My husband is an Executive Chef, so I was able to tag along.

    I may have to make these for my kids now that I have the recipe. My kids LOVE cheesecake and who could resist them on a stick? Great post!!

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  37. Holy moly, I am coming over for dessert!! We're a huge fan of the cinnamon chips. We discovered them about five years ago and they are perfect for "Autumn" baking and oatmeal cookies.

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  38. These look incredible Carrie! I've never heard of cinnamon chips either, but I'll be on the lookout for them to make this recipe! I love that these are on a stick, it makes them even more fun!

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  39. I think all Daring Baker memberships should come with a lifetime membership in the gym of your choice... the treadmill and the stairmaster certainly ease the guilt of indulging.

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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