Cheesecake Pops

Cheesecake Pops


3 (8 oz) pkg. cream cheese softened
1 C. sugar
1 C. sour cream
1 t. vanilla extract
3 eggs beaten
1 C. graham cracker crumbs
45 lollipop sticks (4 " long)
3 (10-12 oz) pkg. vanilla or white chips
3 T. shortening
Toppings: grated coconut, grated chocolate, assorted sprinkles and chopped nuts

Line the bottom of a 9" springform 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 until blended. Add eggs, beat on low speed just until combined. Pour into prepared pan.

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

Remove from the freezer and let stand 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1" balls of cheesecake; rolls 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 chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. 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 the refrigerator.