I’ve done it this time, y’all.
You obviously know I love popovers. I AM making 52 different versions this year, after all. But I also adore cheesecake. Thick, creamy, never ricotta-y cheesecake. So why not combine the two? Cheesecake Popovers?
Yes, please.
Of all the popovers I have made thus far, if these aren’t my very favorite, they are at least in my top three. They are so versatile, too – you could top them with strawberries and more cream cheese in icing form, like I did, or, other fresh berries, chocolate syrup, caramel – pretty much anything you’d put on a cheesecake would work.
I die. I die!
Give these a try and let me know what you think, won’t you?
Ingredients
- 3 eggs
- 1/2 cup milk
- 1/2 cup cream (I used Nestle Coffeemate Vanilla Bliss)
- 1/4 cup sugar
- 2 teaspoons vanilla
- 1 cup All Purpose Flour
- pinch salt
- 2 tablespoons graham cracker crumbs
- 3 Tablespoons Butter
- 4 ounces cream cheese, softened
- 1/2 egg (just eyeball it)
- 3 tablespoons sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375F. Divide the 3 tablespoons butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
- In medium bowl, beat the eggs with the milk, cream, vanilla, and sugar, then whisk in the flour, graham cracker crumbs, and salt.
- For the filling, use a spoon or beater to cream together the ingredients.
- Pour the batter into the butter filled cups. Spoon the filling evenly into the center of each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20-25 minutes. Drizzle withcream cheese icing and strawberries (or your favorite additions), if desired.. Serve and enjoy!
Notes
I made mine in 4 large souffle cups, as seen in the picture.
To make cream cheese icing: Soften about 4 tablespoons butter, 4 ounces of cream cheese, a tablespoon of milk and 3/4 to acup of powdered sugar. You can use an electric mixer if you want, or a strong whisk, or an egg beater works great. Just get it nice and creamy, then drizzle it on top of each plate of popovers. Enjoy!
For those wondering about the above reference to my favorite popovers thus far – here are my top 3, in no particular order:
- Chocolate Chip Cookie Popovers
- Cinnamon Roll Popovers
- Creamy Cheesecake Popovers
As I type this, the gigantanormous range hood for my new KitchenAid range is being installed! It’s so crazy seeing the kitchen come together. I will be sharing a lot of befores & durings with you next week – it’s been a long haul and a lot of work remodeling this baby! It’s still going to be about a month before everything is complete, but at this point, it’s at least usable. Sadly, while I am looking at the range hood, it’s still going to be another week on the actual range. I need an oven, kids. NEED. But what’s a week when you’ve waited 7?
So excited!
Be sure to check back here tomorrow – I’ve got a nice giveaway for you and your friends to share. Yummy!
{ 9 comments… read them below or add one }
Holy crap this looks delish!! I have never made a popover in my life, may have to try it!
Wow those look fabulous!
oh, my!!!!!
Okay, I am a cheesecake fruitcake! Ha ha. I am going to try this tomorrow. Do i need to put water in my pan with the souffle cups like I’ve seen in other recipes? I will let you know how it goes.
mmmmmm I might just have to try these!! O.o
You mention the cream in the ingredients, then never mention it again. I added mine to the popover batter and they’re in the oven right now. Hope they turn out ok!
Step 2 mentions the cream for those who didn’t see it. Can’t wait to try these!!!
Looks delish, but where do you use the 1/2 cup of cream for the popovers? I read it like 4 times because I sometimes skip, but I didn’t see. Help!
So glad I found this on Pinterest! I’m always looking for things to make in my ramekins! This sounds like a little bit of heaven and I love cheesecake anything! Repinned.