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Ingredients
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 ounces) BREAKSTONE'S® Sour Cream
- 1 teaspoon vanilla extract
- 3 eggs, beaten
- 1 cup graham cracker crumbs
- 45 lollipop sticks (4 inches long)
- 3 packages (10 to 12 ounces each) vanilla or white chips
- 3 tablespoons shortening
- Toppings: grated coconut, grated chocolate, assorted sprinkles and chopped nuts
Details
Servings 45
Adapted from tasteofhome.com
Preparation
Step 1
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 a microwave, melt vanilla 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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