Sunday, December 6, 2009

Pumpkin Cheesecake on a pop?

For Thanksgiving I made pumpkin cheesecake. I have leftover in the freezer. I was thinking of trying these - http://www.bakerella.com/cheesecake-pops/ Questions 1. Do you think using frozen thawed out cheesecake would be ok? 2. I was thinking white chocolate would be a better choice with the pumpkin - what do you think? 2. Would you cover in sprinkles or is there another option you might try?
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Posted by emoening at 5:11 PM
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5 comments:

  1. Regina MoriartyDecember 7, 2009 at 7:58 PM

    Eio:
    I made the Oreo truffle pops for teacher gifts in the spring. They were easier than expected. I have a cheesecake in the freezer and was thinking of doing this with leftovers, too. I think using that thawed cheesecake would be fine. I did read one tip that rolling the cheesecake balls in graham cracker crumbs helped. I think white chocolate would be good, and you could do sprinkles, or leave plain. Let me know how it goes.

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  2. emoeningDecember 8, 2009 at 2:01 PM

    Just made them, I did balls not pops. Mine are a little lumpy and not the best dipped, but the sprinkles hide a lot of that. I've got some left over chocolate death cake in the freezer and I'm thinking of using that for the cake balls. I figure a few on a plate with other xmas cookies will look nice. I also made them a little bigger than I had planned, I need standard muffin cup instead of the mini.

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  3. Regina MoriartyDecember 9, 2009 at 9:46 AM

    Wow. Sounds good. You might need to mix the cake with something to make it a good consistency to ball?

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  4. emoeningDecember 9, 2009 at 2:18 PM

    The recipe calls for mixing it with frosting. Well see...

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  5. UnknownDecember 20, 2009 at 11:53 AM

    File under: Necessity is the mother of invention. Inspired by Eileen's suggestion, I used my leftover Death by chocolate half cake and some fresh whipped cream (I had no frosting and no time to make any) and made truffles. I was going to dip them in white chocolate, but by the time the balls were chilled firm enough to dip, the white chocolate had seized (I think I will only use white chocolate candy melts in the future, white chocolate chips are just too unstable). So, I used what I had 85% dark chocolate. Yum! Perfect with a glass or red wine or a steaming mug of dark roast coffee or an espresso. A grown-up treat for sure.

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