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Instructions
- Preheat oven to 350 degrees F.
- Line an 8×8 baking pan with parchment paper, leaving long overlapping flaps on each side. Spray the parchment paper with cooking spray.
- Add the brown sugar and cream cheese to the bowl of your mixer and mix on medium until smooth, about 3 to 5 minutes. Add heavy cream and mix for another 2 minutes until well incorporated. Add the peanut butter, egg yolks, and vanilla extract and mix on low for another minute or until the batter is smooth. Do not over beat as it may crack the cheesecake.
- Pour the cheesecake batter into a prepared baking dish and smooth out the top.
- Bake the cheesecake at 350 for 15 minutes. Open the door to let some of the heat out for about 30 seconds, turn the oven down to 200 F, and bake for an additional 45 minutes. Turn off the oven and let the cheesecake cool in the oven for 45 minutes.
- Remove pan from oven, cover with cling film, and refrigerate for at least 8 hours or overnight.
- The next day, cut the cheesecake into 1-inch cubes. Insert a wooden stick up to 3/4 of each cube, then freeze for one hour.
- Meanwhile, add the chocolate chips and shortening to a medium heatproof bowl. Fill a saucepan with about an inch of water and bring to a simmer. Set bowl over saucepan and stir occasionally with spatula until chocolate is melted and smooth. It should only take a couple of minutes. Alternatively, you can put the chocolate and shortening in a microwave-safe bowl and melt on 50% power for one minute, then stir well, then microwave for another minute.
- Prepare a baking sheet with parchment or wax paper.
- Dip each cube into the chocolate and place on the parchment paper. Refrigerate for 30 minutes until the chocolate sets and then serve cold.
Grades
- You can freeze cake pops for up to two weeks and even serve them frozen.
- Please note that nutritional information is a rough estimate and can vary greatly depending on the products used.
