Frozen Peanut Butter Cheesecake Wedges
Recipe By Renee Muller
- Cooking and Prep: 2.5 h
- Serves: 12
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
For the Cheesecake
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Preheat oven to 350°F. Position one rack in the center of the oven and one at the bottom. Fill a 9- x 13-inch pan halfway up with hot water. Place inside oven on lower rack. (This will ensure that the cheesecake bakes evenly and doesn’t crack.)
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In the bowl of an electric mixer fitted with the paddle attachment, cream cream cheese and sugars.
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Add one egg at a time.
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Once eggs are incorporated add flour and peanut butter. Mix until smooth.
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Spoon batter into a 9-inch disposable round pan. Bake cheesecake for 35 to 40 minutes.
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Let cool and chill in refrigerator.
Assembly
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Invert cooled cheesecake onto a plate.
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Insert twelve popsicle sticks into the side of the cheesecake, at equal intervals, pushing them in about two inches deep.
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Cut pie into wedges, with popsicle stick in the middle of each wedge. Freeze wedges.
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Melt chocolate inside a tall glass, jar, or tall plastic takeout container.
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Dip each wedge and immediately sprinkle with peanuts. Place on a Gefen Easy Baking Parchment Paper lined cookie sheet to dry.
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Freeze or refrigerate pops until ready to serve.
