Cheesecake Pops; Key Lime with Pecan Praline & Toasted Coconut
By kmorganmoss • Apr 27th, 2008 • Category: Desserts, Events •
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First time out of the gate, and all I can say is fun, fun, fun and some more fun! I haven’t felt this kid-like in quite some time. Yes, it is my first Daring Baker’s Challenge and the hosts Elle & Deborah picked a playful recipe. This Challenge brought me back to the days of my favorite childhood toy a cookbook titled, Mud Pies & Other Recipes.
My hat is off to the two of you, thank you ladies. These pops are from Jill O’Connor’s Sticky, Chewy, Messy, Gooey cookbook. The idea was to use this recipe with the freedom to change the flavor while keeping the color white. As long as chocolate dipping was used, you could decorate as you please.
Since I am on a Southern sabbatical and want to stay true to my mission while honoring the cooking terms of the Daring Baker Challenge; I chose Key-Lime as my flavor. It certainly is Southern and it certainly has a better than 50/50 chance of getting the husband to give me a BIG compliment. Key-lime is his absolute favorite. He might end up being head over heels on this dessert.
I have high hopes for this recipe having the ability to replace his token miniature Dove Bar ice cream treat at night-time. I could become indispensable by way of the kitchen in his eyes. Nothing would make me happier than the husband asking me to; please keep these on hand in the freezer for him. This cook expects a complete victory when she finished her challenge.
Without further ado here is the recipe along with my two major toppings; Fresh Toasted Coconut and Homemade Chopped Carmelized Pecan Praline. Wanting to further expand on the Key-Lime Southern Tropical theme; I prepped a fresh coconut then toasted the grated flakes. I further expanded by caramelizing pecans, letting them sit till cool, then chopping them.
I decided to use both white and dark chocolate. The combination with the toppings and key-lime flavor was extraordinary. I would make these again with a few changes. First, I baked my cheesecake at 4:30 am this week, only to find that I did not have the right size pan. My cheesecake took longer to bake and was harder to manage since I used a 9″ pan. I had a dickens of a time making balls, and will be curious to see how everyone else managed. Being particular and a perfectionist at times, I would have liked the shape to have been more uniform and manageable. I will probably use more than the 1/2 cup key-lime juice adding an additional 1/4 cup. Great flavor but want it stronger next time.
Confession time. The crust on top that is not used to make the pops, was the best part of the cheesecake. Instructions were left out by my hosts as to what I should do with the crust, so I ate it. It was so good…………….and what else was I suppose to do?
When done, I bagged my cheesecake pops and tied them with ribbons. A little too girly for the husband I am sure, but my feminine side had fun with this part. I so wanted to throw a party or a shower after making these.
My favorite out of the batch were the white chocolate coconut and white chocolate pecan praline. I am a white on white kinda girl and the soft elegant look and taste of these were spectacular. The key-lime was a wise choice on my part, gave them an extra kick.
The pecan crunch was inspired by David Lebovitz who did a post on Sugared Peanuts this past week.
I loved the cheesecake though my mother makes the best New York Style cheesecake that I have ever had. This was not as good as hers but I enjoyed it anyway and would certainly make it again.
I spent probably a good 1/2 day plus some on this challenge, it was time consuming, was worth it. One of the things I learned is that I am a little bit of a procrastinator. I was lucky all came out better than expected. If I had encountered trouble in the kitchen, I left no time for making a repair.
Cheesecake Pops, adapted Jill O’Conner
Makes 30 – 40 Pops
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionery coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a spring form pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.
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kmorganmoss is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently blogging and hopes to find her calling.
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First let me tell you your cheesecake pops look amazing I love the ribbon and the key lime with pecan praline has me drooling. I wish I had thought of that one! I love the name of your site. I am a yankee and the state that we live in the locals consider themselves “southerners” but they are so far from it! I have bookmarked you!
They look awesome!! Great job and fantastic flavor choices. They sound amazing =)
Very cute! I love Key Lime, I might have to try that next time… I made my own Key Lime Extract for come cupcakes a while back, I could probably use that…
I love the idea of the Key Lime! They look lovely!
Those are adorable. I wish I had an excuse to make them.
Great job! I love the key lime and coconut pops, they sound delicious. And the wrapping is so cute!
Great pops! I love the idea of key lime pops - thats flavor combination I’ll def. have to try!!
Wow they are so adorable! I love your flavours and decorations and the packaging is also SO cute! Your hubby is lucky that you’d stock the freezer with these for him
Those look so good and the combo of dippers sounds divine! They are so pretty!
Wonderful job on your first challenge! I am a key lime pie lover, so that one sounds especially good to me!
The vanilla coconut one would be my favourite too! They look superb!
This are so pretty! I love the idea of Key Lime! I’ll have to try that the next time I make it.
Yours look great - the praline must’ve been fantastic. And I love lime, awesome idea!
Brilliant! Key lime is a favorite of mine!
Beautiful, festive, and I’m betting the key lime was just delicious. Welcome the the Daring Bakers!
Great job on your first challenge! Welcome to the DB’rs. Love the toasted coconut! wish I’d used some on mine. your pops look like pretty little gift! beautiful:)
Congratulations on a successful first DB challenge! That is a great presentation. I bought some of those little bags too, but bought the wrong size (too little) so I ended up wrapping the pops in plastic wrap. Yours look way better
Oh Yum!
They look SO good! You should be so proud of yourself. They look delicious. Very pretty, very pretty. Can you make these for the reunion!?!
You did a wonderful job on your cheesecake pops. Simply beautiful.
Natalie @ Gluten a Go Go
Fantastic! yep, this was my first month as well - what fun!
Congrats on your first challenge! Your pops look cute! It was my first challenge too and I couldn’t wait to post my sloppy looking funny pops:))
your cheesecake pops look wonderful! I just joined DB and will be starting with next months challenge! Im so excited!!!
Welcome to the Daring Bakers! The pops look fantastic and I wish I could try the Key Lime ones.
So pretty! *Love* the idea of key lime flavoring, and the caramelized pecan topping. Yum!!! Congrats on your first challenge! –Amy
What beautiful
What a great flavor idea: key-lime! YUM! Your cheesecake pops turned out absolutely adorable and your pictures are perfect. I am so glad that you have joined this growing growing of Daring Bakers to add to our inspirations and fun! =D
Wow, I am SO impressed. Not only do these little treats sound wonderful, your photos are great! Have you thought of going into business selling these things? Your “presentation” of them is over-the-top Southern gorgeous!
Bummer, but I’ll just have to sit back, drool a bit, and dream about them since I’d have to skip the flour and all the dairy. That leaves me sugar, salt, and eggs. Hmmm? Maybe I can adapt these to my GF/DF lifestyle. You got me thinking…
Melissa
You were born for DaringBakerdom. These are beautiful, and your presentation just makes them even better. I love your flavor combos too.
Such sweet little treats. Bite size are a great idea and probably addicting! Looking forward to trying them. Love the colorful packaging and the images look great.
These look great—and I love Key Lime. Nice work—now it’s my turn to give it a try. Thanks for the visual inspiration, R.
these turned out so cute and colorful!!!
you had me at key lime…
well done on your first challenge, your pops look great. the presentation is very pretty.
These are great! I love the idea of key lime and I am sure it tasted wonderful! The fresh toasted coconut and homemade praline are amazing ideas as well. Glad to find your blog.
I could eat each one of those!!! They are gorgeous and the flavors sound great!
Your pops are so creative! I love them!
That’s a whole lot of wrapping and ribbon - you are patient! Nice work.
Mmm…chamboard. Delish idea.
Your pops are just beautiful - so even and perfect, and love the way you have wrapped them in cellophane and ribbon to resemble real lollipops. The caramelized pecans are an excellent topping idea.
Impressive first challenge! I, too, love the key lime. I made a key lime cheesecake a while back and it was a huge hit! I love how you wrapped these. Very tempting.
great job on the challenge! I agree that these cheesecake pops absolutely worth the time.
Great first challenge…love the flavours coming out of your kitchen!!! Key lime must have been out of this world!! Love the ribbon & packaging too. This was one super challenge!
Welcome to the Daring Bakers! Great job on your first challenge. Your pops look amazing. I like the way that you packaged them in the glassine bags and tied them with ribbons, so cute, and key lime, Mmm!!
Congrats on completing your first challenge! Your pops all look so lovely! I’ll bet the coconut-key lime combo was awesome!
They look very pretty! I love the decorations and great presentation!
Cheers,
Rosa
Whoa! The variety you have there is awesome! Congratulations on your maiden bakeoff
These are sooooo pretty! I love the packaging. Everyone was lucky to get one of your treats!
Amazingly beautiful, I love them all
Congrats on completing your first DB challenge. Isn’t it simply addictive? *winks*
You are so creative with the toppings and decorations!
Yours are beautiful! I love that first photo. Great styling! I wish mine were so pretty. Well done!
I love the flavors and toppings you used for these! They sounds so tasty!
Beautiful! Love all the variations love the packaging great pics
clearly i’m a little late to the commenting party, but i do want to compliment you on your righteous flavor choices! i suspect that i would have a hard time picking a favorite–nice job!
Your pops are great, I love your pictures! Who could resist them all wrapped up in celpohane and bows?
I love the key lime flavor idea. This was my first time too and I had so much fun! I didn’t get too adventurous with my pops (I was slightly nervous). I did add orange extract to half my batter and they were way good.
Wow! So imaginitive! I have actually never tried key lime pie before. I think it’s more of an American thing but I have always, always wanted to try it and the idea of lime, dark chocolate and caramalized pecans is too much! Plus you even grated your own coconut! My hat goes off to you. Great work! I wish mine were half as good as yours.
these look so great all individually wrapped! and key lime–oh boy!!
Great idea to use Key-Lime! And the wrapping is a beautiful touch! Great job on the challenge!
Key lime? What a wonderful idea! These look beautiful!
Brilliant! You got some real lookers there! Love the key lime idea - my favorite truffle is key lime in dark chocolate
Great looking pops! I like the use of the keylime and the praline topping sounds really good.
Oh my goodness, you made such lovely pops. I’m loving the keylime and praline you made. Way to go! All of the different toppings are awesome.
wOw~ so many lovely pops to choose from! Keylime sounds refreshing! I will try that next =)
Oh my. These look stunning.
they look truly amazing! love the flavors and the praline! sound divine to bite into!
I love what you did with these!! Thanks for the comment, I cannot believe how many comments you have!!! Great work.
Wow, such clever ideas with these pops! Lime sounds fantastic. Well done indeed!
Wow, great looking pops and some very creative flavors! Good job.
Hey neighbor! I am working the blogroll backward this month so I am here last…but not least! Hot dang! You did fabulous job! They all look perfect..and the praline crunch???? YUM!
Let me know if you want to bake an upcoming challenge together
Hi! Welcome to the daring bakers! Your pops look smashing =)
great ideas for these pops, they look so yummy
congratulations for this very good job !
wow!! Almost too pretty to eat!! :DDDDDDD
Nicely done! Love how you wrapped them!