Cheesecake Pops, A Tutorial

I have been continuing to make baked goods projects as little gifts for teachers, family, and friends.

My newest project was cheesecake pops.

These are time intensive, but not necessarily difficult.  I got the recipe from Woman's World Magazine.

You will need:

2 packages cream cheese (8 ounces each) at room temp

1 cup sugar

3 eggs

1/3 cup sour cream

2 tbsp. corn starch

3/4 tsp. vanilla extract

1/4 tsp. salt

24 (6" long) lollipop sticks

20 oz. semisweet chocolate squares, melted and cooled

Assorted toppings

Preheat oven to 325*.  Line 8" square baking pan with enough foil to overhang sides by 2 inches.  Coat with cooking spray.  On medium speed, beat cream cheese and sugar until smooth, 2 minutes.  Beat in eggs, one at a time.  Add sour cream, cornstarch, vanilla and salt; beat until smooth and fluffy, 1-2 minutes.  Transfer to pan.  Bake 40 minutes or until set.  Cool 30 minutes.  Using foil to help, lift cheesecake from pan; cool completely.  Return to pan; cover.  Refridgerate overnight.

Cut cheesecake into 24 portions.  Shape into balls (this didn't go so well for me, so I left them as squares); insert a lollipop stick into each ball.  Transfer to a baking sheet; freeze until firm, at least 1 hour. 

Line another baking sheet with wax paper.  Place garnishes in separate bowls (for garnishes I did holiday sprinkles, heath bar toffee crunch, and crushed oreos).  Dip balls, one at a time, into melted chocolate.  Let excess drip off, then dip into desired garnish.  Transfer to baking sheet.  Freeze until ready to serve.

I found these cute lollipop bags that tie with a ribbon at Michael's.  They offer a very nice finished (and might I add yummy) product: