Beth is CookingAndCrafting
She does a lot of great recipes over there, most are no fuss, no muss and you get a straightforward honest review of each one.
She is the one with the cool spoon I’ve always wanted. Funny that I had to travel to an Hawaiian Walmart to find one 🙂
1/2 of a brownie (8×8″ size), I used a mix and froze the other half of the brownie for another day.
12 oz cream cheese softened (375g)
1/2 cup creamy peanut butter (see below for discussion on omitting this)
1/4 PLUS 1/8 cup of sugar ( or 3/8 cup if you prefer)
12 to 24 wooden flat craft sticks (Popsicle sticks) with rounded ends
3/4 cup semi-sweet chocolate chips
1/4 cup whipping cream (heavy cream) Regular milk would probably be fine too.
Crushed graham crackers for topping or sprinkles for decorating.
Heat oven to 300F
Line bottom and sides of a baking dish (I used a 7.5 x 12″ baking dish, an 8×11 would be okay as well) with foil, leaving some hanging over the edges. Spray the foil and any pan edges that are showing with vegetable oil cooking spray.
Place cream cheese, sugar and peanut butter in large bowl and beat everything together until well blended. Blend in eggs one at a time.
Cut up cooked and cooled brownie (1/2 of an 8×8″ brownie) into 1/2″ cubes.
Gently stir in brownie pieces into the batter with a spoon and pour into the prepared pan.
Bake for 35-45 minutes or until the center is set. Cool for 30 minutes and then refrigerate for at least 6 hours or overnight.
Remove the cheesecake from pan using the foil and cut into 12 to 24 pieces (depending on how big you want them to be). Stick a Popsicle stick into the cheesecake piece to about half-way into the piece.
Place the chocolate chips into a microwave safe dish and add the whipping cream or milk. Microwave on high for about 35-45 seconds until mixture can be stirred smooth and all chocolate chips are melted.
Dip cheesecake pops into chocolate mixture (I dipped them halfway) and then decorate with graham cracker crumbs or sprinkles if desired. Place on waxed paper or silicone mat covered cookie sheet and refrigerate until chocolate is firm. Store between layers of waxed paper in a container in the refrigerator.
I get asked often how to omit an ingredient like peanut butter. Recipes are designed to have a balance of liquid to solid and if you remove an ingredient you need to replace it with something similar. I would suggest that for this recipe, if you don’t want to use the peanut butter, to find a standard cheesecake recipe of the same size and just use that instead. These recipes usually call for flavouring like vanilla and a bit of flour.
I am not a chef by any stretch of the imagination and don’t know what exactly to substitute instead of the peanut butter in this exact recipe, maybe a half a cup of cream cheese? Some have suggested nutella chocolate spread instead and I’m sure this will work, but may not be an option for people who are allergic to nuts.