Pistachio Honey Cheesecake Pop

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 Pistachio Graham Crust

Ingredients

  • 6 oz American Almond® Pistachio Brittle Crunch
  • 2 oz Graham Cracker Crumbs
  • 1.6 oz Granulated Sugar
  • 2.5 oz Butter

Directions

  1. Combine the sugar, crumbs, and American Almond® Pistachio Brittle Crunch in a mixer with a paddle attachment.
  2. Melt the butter. While the mixer is running, slowly stream the butter into the sugar/crunch mixture.
  3. Press a thin layer of the crust into each of the cheesecake molds.

Pistachio Honey Cheesecake Batter

Ingredients

  • 14.4 oz Cream Cheese
  • 3.5 oz Honey
  • 0.3oz Cornstarch
  • 5g Vanilla Extract
  • 2.9 oz Eggs
  • 1 oz Half and Half
  • 4.5 oz American Almond® Pistachio Butter

Directions

  1. Cream the cream cheese, honey and cornstarch on medium speed in the bowl of a mixer after it is initially combined.
  2. Scrape down the bowl occasionally.
  3. After the mixture becomes light and fluffy, add the eggs and vanilla slowly, scraping.
  4. Next add the half and half, followed by the American Almond® Pistachio Butter.
  5. Pour the cheesecake batter on top of the Pistachio Graham Crust and bake at 250 degrees Fahrenheit in a convection oven with a water bath.
  6. Bake until the cheesecakes are finished.
  7. If using a silicone mold, let the cheesecakes cool, then freeze them so they can be un-molded. Insert the popsicle stick while the cheesecakes are halfway thawed.
  8. Dip in tempered chocolate and decorate pistachio honey cheesecake pop as desired.

Recipe courtesy of American Almond® – www.americanalmond.com