Cheesecake Pops

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CHeesecake Pops_1.14.1You will need four 4-1/2″ diameter springform cheesecake pans and popsicle sticks

Crust:

  • 1 cup graham cracker crumbs
  • 3 tbsps sugar
  • 3 tbsps melted butter

Mix until all well combine – divide among the 4 pans and pat down.

Bake at 300 degrees for 7 minutes.

Filling:

  • 3  8 oz packages of cream cheese at room temperature
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla

Mix the flour and sugar until very well blended.  Add the vanilla and blend.

Add the eggs, one at a time, blending well after each.  When smooth, divide the mixture between the 4 pans.

Bake at 300 degrees for about 30-40 minutes or until the center just jiggles a little bit

Remove and cool completely.  Cover and refrigerate overnight.

Carefully cut each round into 5 even triangles.  Place 1 popsicle stick in the large end of each pushing it in about 1/3 of the way.  Be careful

Put the pops on a sheet pan and freeze for about 1 hours.

In the meantime, melt some semisweet chocolate bits (I used 1-1/2 bags) along with 1-2 tbsps shortening.  Mix it very well so the shortening blends all the way into the chocolate.  Dip each  pop into the chocolate and top with any toppings you wish.  Refrigerate at least 1 hour before serving.

NOTE:  These can be made the day before and stored uncovered in the refrigerator.


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