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Dairy
Medium
2 Hours, 30 Minutes
Diets 
Cheesecake popsicles? This is an elegant way to serve frozen cheesecake that can be eaten in-hand: guests will love the extra crunch and delicious chocolate coating.
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
2 (8-ounce) bars unwhipped cream cheese, softened
1 cup sugar
1 teaspoon Gefen Vanilla Sugar
2 eggs
2 tablespoons Mishpacha Flour
1/2 cup Gefen Smooth Peanut Butter
1 (15 ounce) bar baking chocolate
1 cup crushed peanuts
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.
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 Parchment Paper lined cookie sheet to dry.
Freeze or refrigerate pops until ready to serve.
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Can I use whipped cream cheese?
It’s not recommenced for baking cheesecake. In recipes for which cream cheese is cooked, we recommend sticking with the traditional block. In cases where it is not heated, the whipped product is acceptable provided you substitute by weight.