Cheesecake Pops
3 packages cream cheese at room temp (8 ounce packages)
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
3 eggs, beaten
1 cup graham crumbs
45 lollipop sticks
3 packages vanilla or while chips
3 tablespoons shortening
1. line a 9 inch spring form pan with parchment paper. Coat paper and sides with cooking spray. In a large bowl, beat the cream cheese, ans sugar until smooth. Beat in sour cream and vanilla until blended, then add eggs on low speed until combined. Pour into pan.
2. Bake on a baking sheet at 350 degrees for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen, cool 1 hour or longer. Cover and freeze overnight.
3. Remove from the freezer and let stand for 30-45 minutes. Place cracker crumbs in a bowl. Scoop the cheesecake out and roll into 1 inch balls, roll in crumb mixture and insert lollipop stick. Place on waxed paper lined cookie sheet. Freeze for 1 hour until firm.
4. In microwave, melt vanilla chips and shortening, 25 seconds at a time, stirring in between. Place your toppings of choice (sprinkles, coconut, nuts) in shallow bowls. Dip cheesecake pops in vanilla chip mixture, allowing excess to drip off. Roll in toppings and place on waxed paper. Let stand until set. Store in the fridge, or re freeze until ready to eat!
Enjoy!
This year after Haley's Christmas concert we had yummy hot chocolate with peppermint marshmallows! It was so good. I love those marshmallows!
Of course our hot chocolate paired perfectly with some friends and some peppermint treats to go with it!
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| those are not crushed candy canes, they are Andes peppermint crushed chocolate! Yummy! |
