Categories: Cookies
Ingredients
- 3 pkg (8 oz.) cream cheese, softened
- 1 C sugar
- 1 C sour cream
- 1 tsp vanilla extract
- 3 eggs, beaten
- 1 C graham cracker crumbs
- 45 lollipop sticks (4 inches long)
- 3 pkg (10-12 oz. each) vanilla or white chips
- 3 T shortening
- TOPPINGS
- grated chocolate, assorted sprinkles, chopped nuts
Directions
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Lind the bottom of a 9 inch spring form 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 unti lblended. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place pan on a baking sheet. Bake at 350 degrees for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully runa 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 inch 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 chps and stortening at 70% power; stir until smooth. 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 refrigerator.