Frozen Peanut Butter Cheesecake Wedges
Recipe By Renee Muller
- Cooking and Prep: 2.5 h
- Serves: 12
-
Contains:
Ingredients (8)
Main ingredients
Start Cooking
For the Cheesecake
-
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.)
-
In the bowl of an electric mixer fitted with the paddle attachment, cream cream cheese and sugars.
-
Add one egg at a time.
-
Once eggs are incorporated add flour and peanut butter. Mix until smooth.
-
Spoon batter into a 9-inch disposable round pan. Bake cheesecake for 35 to 40 minutes.
-
Let cool and chill in refrigerator.
Assembly
-
Invert cooled cheesecake onto a plate.
-
Insert twelve popsicle sticks into the side of the cheesecake, at equal intervals, pushing them in about two inches deep.
-
Cut pie into wedges, with popsicle stick in the middle of each wedge. Freeze wedges.
-
Melt chocolate inside a tall glass, jar, or tall plastic takeout container.
-
Dip each wedge and immediately sprinkle with peanuts. Place on a Gefen Easy Baking Parchment Paper lined cookie sheet to dry.
-
Freeze or refrigerate pops until ready to serve.
Please
Log in to ask a question How'd it turn out? Write a review.
