This year, I wanted to try something new in our Valentine’s Day celebration. Cheesecake is one of our favorite treats, and to have it on a stick covered in chocolate, well, who wouldn’t love such a thing?! These Cheesecake Pops are incredibly simple to make!
The next day, using a small scoop, scoop out 2 TB or so of the cheesecake and place on a waxed paper-lined baking sheet. Once you have scooped the entire pan, place lollipop sticks into the center of each pop, going about half-way into the center. Place tray, uncovered, in the freezer for about 2 hours.
About 15 minutes before you are ready to dip, melt chocolate chips or candy melts with a TB or so of vegetable shortening. For my recipe, I used a 12 oz bag of Hershey’s chocolate chips with 1 TB of Spectrum non-hydrogenated shortening in the Wilton Chocolate Melting Pot. Once chocolate is ready, take pops out of freezer and begin dipping each in the chocolate. Since the chocolate is warm and the pops are cold, be as rapid as you can with the dipping step. Once dipped, place back on waxed paper-lined baking sheet. If you prefer to have stand up pops with a round bottom, place the stick end into a foil covered block of styrofoam to dry and set up. If you are not standing these up, go ahead and sprinkle with your choice of toppings. We used sprinkles for ours. Keep the pops in the refrigerator until ready to serve. Enjoy, but be forewarned, these are YUMMY! We had quite an array of goodies for Valentine’s Day. I’ll share more recipes over the next couple of days.
- 2-1/2 blocks room temperature cream cheese
- 1 cup sugar
- ⅛ cup flour
- ⅛ ts salt
- 3 whole eggs
- 2 egg yolks
- 1 ts vanilla
- ⅛ cup heavy cream
- For dipping, you will need lollipop sticks, chocolate, shortening, and decorating sprinkles & sugars
- Pre-heat oven to 325*
- Place cream cheese in bowl and mix until smooth (I used the KitchenAid and let the mixer do the work). Once the cream cheese is smooth, add sugar and mix to combine. Gradually add remaining ingredients to a smooth mixture. There should be no lumps of cream cheese remaining.
- Place 10" cake pan in a larger pan with sides to contain water. Add cheesecake mixture to 10" pan, then fill the larger pan with boiling water to about half-way up the sides of the cake pan. I took out the top rack of the oven so I did not have to slide the rack in with the boiling water.
- Bake for 45 minutes. Allow to cool completely, then cover with plastic wrap directly on the cheesecake surface, before putting in the refrigerator. Leave in refrigerator for at least 4 hours or overnight.
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