Tasty Pops

20 Sep

I love cheesecake. I love how there are so many different flavors of cheesecake. You can get a cheesecake for pretty much any mood you are in! I feel like you can never go wrong when choosing to eat cheesecake, besides all the calories that are in a piece. Your taste buds will enjoy this delicious treat!

There is a new twist to the original cheesecake. You can make cheesecake pops, which are very similar to cake pops, which are on my favorite dessert page. These poppable treats are endless when it comes to the possibilities of flavors. You can make any kind of cheesecake with any kind of toppings. They are delicious!

First off, this recipe will make about 45 cheesecake pops.

Ingredients:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 3 eggs, beaten
  • 1 cup graham cracker crumbs
  • 45 lollipop sticks (4 inches long)
  • 3 packages (10-12 ounces each) vanilla or white chips
  • 3 tablespoons shortening

Topping examples: sprinkles, chopped nuts, coconut, grated chocolate, colored sugar, etc.

Instructions:

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

Place pan on a baking sheet. Baking at 350 degrees for 45-50 minutes or until center is almost set. 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.

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

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

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