Cheesecake Pops

Name: Cheesecake Pops
Ingredients: 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 1 cup sour cream; 1 teaspoon vanilla extract; 3 large eggs, 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, assorted sprinkles and chopped nuts

10 ingredients

7 steps

Ingredients

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs, 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, assorted sprinkles and chopped nuts

Directions

1

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
4

. 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.
5

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
6

. Freeze for 1 hour or until firm.
7

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.