Ingredients Jump to Instructions ↓

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

  2. 1 cup sugar

  3. 1 cup (8 ounces) sour cream

  4. 1 teaspoon vanilla extract

  5. 3 egg, 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, assorted sprinkles and chopped nuts

Instructions Jump to Ingredients ↑

  1. Cheesecake Pops Recipe photo by Taste of Home Line the bottom of a 9-in. springform pan with parchment paper; coat paper and sides of pan with cooking spray.

  2. 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. Place pan on a baking sheet. Bake at 350° 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.

  4. 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. In a microwave, melt white chips and shortening at 70% power; 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. Yield: 45 cheesecake pops.


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