Cheesecake Brownie "Pops"

Cheesecake Brownie "Pops"
48 servings, 1 pop each


Ingredients Weights Measures
butter 1.5 lb. 3 cups
BAKER'S Unsweetened Chocolate 7 oz. 7 squares
sugar 2.8 lb. 6-2/3 cups
eggs 1.2 lb. 12 each
light corn syrup 8.8 fl oz 2/3 cup + 2 Tbsp.
vanilla - 1 tsp.
cake flour 1.6 lb. 7 cups
unsweetened cocoa powder 6 oz. 1-1/2 cups
baking powder - 1 tsp.
salt - 1/2 tsp.
PHILADELPHIA Original Cream Cheese, softened 3.2 lb. -
sugar 11.4 oz. 1-3/4 cups
whole eggs 9.6 oz. 4 each
egg yolks 1.6 oz. 4 each
heavy cream 5.4 fl oz 1/2 cup + 3 Tbsp.
vanilla - 4 tsp.
Brownie Pops
BAKER'S Semi-Sweet Chocolate, chopped 1.5 lb. 24 squares
chopped pecans 12 oz. 3 cups


MELT butter and chocolate in saucepan on medium heat, stirring frequently. Remove from heat.

BEAT sugar, eggs, corn syrup and vanilla in 6-qt. bowl of mixer fitted with paddle attachment 3 min. Add chocolate mixture; mix well.

SIFT together flour, cocoa, baking powder and salt. Add to chocolate mixture; mix well, scraping sides of bowl occasionally. Pour into parchment paper-lined full-sheet pan (or into lined half-sheet pan for trial recipe).

BAKE in 350ºF standard oven 20 to 25 min. or until top is firm to the touch. Cool completely. Meanwhile, prepare Cheesecake batter.

BEAT cream cheese in 6-qt. bowl of mixer fitted with paddle attachment until creamy. Add sugar; mix until smooth. Add whole eggs and yolks, 1 at a time, beating on low speed after each just until blended. Blend in heavy cream and vanilla. Refrigerate until ready to use.

POUR 5 lb. cheesecake mixture (2.5 lb. batter for trial recipe) over cooled brownie layer in pan. Bake 22 to 28 min. or until cheesecake topping is almost set in center. Cool completely.

BROWNIE Pops: Cut brownie in full sheet pan into 6x4 pieces (2-1/2-inch rounds) to make 48 rounds (or cut into 6x4 pieces [2-1/2-inch rounds] to make 24 rounds for trial recipe). Place in single layer in separate parchment paper-lined full-sheet pan (or in separate lined half-sheet pan for trial recipe). Insert wooden pop stick halfway into side of thickest side of each brownie, keeping the stick as level as possible. Refrigerate or freeze until ready to dip in melted chocolate.

MELT chocolate in saucepan on low heat, stirring frequently.

DIP top 2/3 of each pop, 1 at a time, in melted chocolate. Slowly pull pop from melted chocolate, gently shaking as you pull the pop to remove excess chocolate from the pop. Return pops to prepared sheet pan. (Note: You can also gently scrape top of each pop before placing on the prepared baking sheet to remove excess chocolate.) Sprinkle each with 1 Tbsp. nuts. Let stand or refrigerate until chocolate coating is firm. Wrap individually in plastic wrap. Refrigerate up to 24 hours

Kraft Kitchens Tips

Make Ahead
Cooled uncut dessert can be frozen, tightly wrapped, in sheet pans for up to 2 weeks. Thaw in refrigerator before cutting and finishing as directed.
Each pop can be dipped in one type of chocolate, then dipped halfway into another type of melted chocolate. (Or dipped pops can be spread with another type of melted chocolate.)
When cutting the dessert in the sheet pan, the 16-inch side always has the 2-inch cuts, while the 24-inch side (or 12-inch side for trial recipe) always has the 3-inch cuts.
Average Rating 5  (1)
Rated  by a cook on 7/11/2011

Nutritional Information

Nutrition Information

Total fat
 37 g
Saturated fat
 20 g
 145 mg
 280 mg
 65 g
Dietary fiber
 4 g
 45 g
 8 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
 6 %DV
 15 %DV