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Chocolate-Covered Pumpkin Cheesecake Pops

4.3

(5)

Chocolatecovered pumpkin cheesecake pops topped with graham cracker crumbs cooling on parchment paperline baking sheet.
Chocolate-Covered Pumpkin Cheesecake PopsLara Ferroni

Ice cream can take a break. These pumpkin cheesecake pops are the ideal finale to your Halloween celebration. If the combination of chocolate and pumpkin hits you as a bit unusual, trust us, it works really well. Consider the two an inspired duo, helped along by the sweet spices used in pumpkin pie. We love the finished pops either chilled or frozen. The funny thing about frozen pops? They could pass for ice cream!

Editor's Note: This recipe is part of Gourmet's Modern Menu for Halloween: Spooky Snacks. Menu also includes Scary Barbecue Snack Mix and Mozzarella and Roasted Red Pepper Boo-schetta.

Cooks' notes:

•Cheesecake can be baked 1 day ahead and chilled, covered.
•You will have chocolate left over. Turn it into chocolate sauce with the addition of heavy cream.
•Pops keep chilled or frozen in a resealable container up to 3 days.
•Lollipop sticks can be found in the baking sections of large craft stores or online from Amazon.com.

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