Cheesecake Pops

I am still in the process of creating these little delectable treats. I still have at least another hour or so before I can roll the cheesecake into balls, freeze, dip, and decorate. Please check back for pictures of the final product!
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I hope you came back to see the final product. I'm done! And here are the pictures to prove it...
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INGREDIENTS
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
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24 lollipop sticks
Semisweet Chocolate Chips
* and your desired decorative toppings
I used: Raw Sugar, Chopped Pecans, Sprinkles, Craisins, and Sliced Strawberries
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat cream cheese and sugar in a large bowl until smooth.
3. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl.
4. Add the flour, vanilla and salt and mix well.
5. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not over beat.
6. Pour batter into a 9-inch spring form pan.
7. Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden.
8. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
9. Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper.
10. Push a lollipop stick into each cheesecake ball.
11. Place the tray in the freezer until firm, about 30 minutes.
12. Melt the chocolate. Dip each cheesecake pop into the melted coating.
13. Then dip into one of the toppings. Place on waxed paper until coating is set.
14. Refrigerate until ready to serve. Store in refrigerator.
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STEP-BY-STEP IN PHOTOGRAPHS



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