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Ingredients
- 3 8oz. packages cream cheese, softened
- 1 c. sugar
- 1 c. sour cream
- 1 t. vanilla
- 3 eggs, beaten
- 1 c. graham cracker crumbs
- 45 lollipop sticks (4" long)
- 3 pkgs. white choc. chips (10-12 oz.each)
- 3 T. shortening
- Toppings: grated coconut, grated chocolate, sprinkles, chopped nuts
Details
Servings 45
Preparation
Step 1
Line the bottom of a 9" springform pan with parchment paper. Coat the sides with cooking spray.
Beat cream chees and sugar until smooth. Beat in sour cream and vanilla until blended.
Add eggs, beat on low just until combim\ned. Pour into prepared pan.
Place pan on baking sheet. Bake for 45-50 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosten, cool 1 hour longer.
Cover and freeze overnight.
Remove from freezer, let stand 30 minutes. Place grahm cracker crumbs in shallow bowl.
Working quickly, scoop out 1" balls of cheesecake, rool each in cracker crumbs and insert stick. Plave on baking sheets that will fit into your freezer, . Freeze for 1 hour or until firm.
In microwave, melt vanilla chips and shortning at 70% power, stir until smooth.
Place toppings of choice in shallow bowls.
Dip cheesecake pops in vanilla mixture, allow excess to drip off, Roll pop in topping, let stand until set.
Store in refrigerator
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