Halloween Cheesecake Pops
Oct. 27th, 2014 05:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityHalloween 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)
1 package (12 ounces) each orange, vibrant green and white Wilton candy melts
Toppings: assorted sprinkles, Nerds candies and caramel ice cream topping
Directions
Line the bottom of a 9-in. springform pan with parchment paper; 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. 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.
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.
In separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip cheesecake pops in coating; allow excess to drip off. Decorate with toppings of your choice or drizzle with candy coating. Insert stick into a styrofoam block to stand; let stand until set. Store in the refrigerator. Yield: 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)
1 package (12 ounces) each orange, vibrant green and white Wilton candy melts
Toppings: assorted sprinkles, Nerds candies and caramel ice cream topping
Directions
Line the bottom of a 9-in. springform pan with parchment paper; 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. 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.
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.
In separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip cheesecake pops in coating; allow excess to drip off. Decorate with toppings of your choice or drizzle with candy coating. Insert stick into a styrofoam block to stand; let stand until set. Store in the refrigerator. Yield: 45 cheesecake pops.
