WASHINGTON, DC (WUSA)-- For your next fall party, serve up some cheesecake lollypops.
Cheesecake Factory joined 9NEWS NOW's Mike Hydeck with the skinny on making pumpkin cheesecake lollypops.
Chocolate Shell Mixture:
*Chocolate Shell Mixture
*1 1/4 semi-sweet chocolate chips
*4 tablespoons unsalted butter
Melt the chocolate with 2 tbsp butter in microwave. Heat on medium for 30 seconds at a time, stirring occasionally, until butter and chocolate are completely melted. Once mixture is lump free, add the remaining 2 tbsp of butter and stir until melted to a working temperature of 100°-105°.
Ingredients
• Pumpkin Cheesecake slices (deeply chilled)
• Lollypop sticks
• Chopped Pecans
• White Chocolate Chips
• Milk Chocolate Chips
Directions:
1. Begin with the seasonal Pumpkin Cheesecake. Remove any loose decorations or whip cream rosettes.
2. Use small scoop to create round balls in the shape of lollypops.
3. Place a lollypop stick in the center of the cheesecake balls
4. "Deeply chill" cheesecake lollypop balls by placing in freezer for 1 - 2 hours. Keep in freezer until ready to use.
5. Remove from freezer. Completely submerge the cheesecake "Lollypop" in melted chocolate (see above recipe for melted chocolate). Be sure to cover the entire ball keeping a clean stick for a handle. (Variation: Using a spoon, pour the chocolate over the Cheesecake "Lollypop".)
6. Once the slice has been covered in chocolate, hold it over the mixture to let most of the excess drip off.
7. Immediately roll them in chopped pecan toppings. Set on a sheet pan.
8. Once the slice has been dipped and garnished, return to the freezer to set. After setting, each lollypop can be wrapped in a cellophane bag or plastic wrap for up to one week in the freezer.