Name: Cheesecake Pops
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 4
Ingredients: 3 packages (8 ounces each) cream cheese, softened -; 1 cup sugar -; 1 cup sour cream -; 1 teaspoon vanilla extract -; 3 large eggs, room temperature, lightly beaten -; 1 cup graham cracker crumbs -; 45 lollipop sticks (4 inches long) -; 3 packages (10 to 12 ounces each) white baking chips -; 3 tablespoons shortening -; Toppings: Grated coconut, grated chocolate and assorted sprinkles -

Recipe information

Cooking:

1 hour 15 min.

Servings per container:

Source:

More details

Ingredients for - Cheesecake Pops

1. 3 packages (8 ounces each) cream cheese, softened -

2. 1 cup sugar -

3. 1 cup sour cream -

4. 1 teaspoon vanilla extract -

5. 3 large eggs, room temperature, lightly beaten -

6. 1 cup graham cracker crumbs -

7. 45 lollipop sticks (4 inches long) -

8. 3 packages (10 to 12 ounces each) white baking chips -

9. 3 tablespoons shortening -

10. Toppings: Grated coconut, grated chocolate and assorted sprinkles -

How to cook deliciously - Cheesecake Pops

1. Stage

Line the bottom of a 9-in. springform pan with parchment; coat paper and side of pan with cooking spray.

2. Stage

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan.

3. Stage

Place pan on a baking sheet. Bake at 350° until center is almost set, 45-50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight.

4. Stage

Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm.

5. Stage

In a microwave, melt white chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in white chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator.