Cheese­cake Pops

Cus­tom­ize these pretty pops for any oc­ca­sion by us­ing dif­fer­ent top­pings.

Country Woman - - LET’S EAT | CELEBRATE - —EVE­LYN MOORE ELK GROVE, CA

PREP: 2 HOURS + FREEZ­ING MAKES: 45 CHEESE­CAKE POPS

3 pkg. (8 oz. each) cream cheese, soft­ened

1 cup sugar

1 cup sour cream

1 tsp. vanilla ex­tract

3 large eggs, lightly beaten 1 cup gra­ham cracker crumbs 45 lol­lipop sticks (4 in. long) 3 pkg. (10 to 12 oz. each)

white bak­ing chips

3 Tbsp. short­en­ing

Top­pings: grated co­conut, grated choco­late, as­sorted sprin­kles and chopped nuts

1. Line the bot­tom of a 9-in. spring­form pan with parch­ment pa­per; coat pa­per and sides of pan with cook­ing spray.

2. In a large bowl, beat the cream cheese and sugar un­til smooth.

Beat in the sour cream and vanilla un­til blended. Add eggs; beat on low speed just un­til com­bined. Pour into pre­pared pan.

3. Place pan on a bak­ing sheet. Bake at 350° un­til the cen­ter is al­most set, 45-50 min­utes. Cool on a wire rack for 10 min­utes. Care­fully run a knife around edge of the pan to loosen; cool 1 hour longer. Cover and freeze overnight.

4. Re­move from freezer and let stand for 30 min­utes. Place cracker crumbs in a bowl. Work­ing quickly, scoop out 1-in. 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.

5. In a mi­crowave, melt white chips and short­en­ing at 70% power; stir un­til smooth. Place top­pings in shal­low bowls. Dip cheese­cake pops in white chip mix­ture; al­low ex­cess to drip off. Roll in top­pings. Place on waxed pa­per; let stand un­til set. Store in the re­frig­er­a­tor.

1 CAKE POP 203 cal., 14g fat (8g sat. fat), 37mg chol., 80mg sod., 18g carb. (16g sug­ars, 0 fiber), 3g pro.

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