Halloween Cheesecake Pops Recipe

2.5 2 2
Halloween Cheesecake Pops Recipe
Halloween Cheesecake Pops Recipe photo by Taste of Home
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Halloween Cheesecake Pops Recipe

Read Reviews
2.5 2 2
Publisher Photo
The possibilities are endless with these cute pops. Customize them for any occasion by using different toppings. —Evelyn Moore, Elk Grove, California
MAKES:
45 servings
TOTAL TIME:
Prep: 2 hours + freezing
MAKES:
45 servings
TOTAL TIME:
Prep: 2 hours + freezing

Ingredients

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, beaten
  • 1 cup graham cracker crumbs
  • 45 lollipop sticks (4 inches long)
  • 1 package (12 ounces) each orange, vibrant green and white Wilton candy melts
  • Toppings: assorted sprinkles, Nerds candies and caramel ice cream topping

Directions

Line the bottom of a 9-in. 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 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-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.
In separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip cheesecake pops in coating; allow excess to drip off. Decorate with toppings of your choice or drizzle with candy coating. Insert stick into a styrofoam block to stand; let stand until set. Store in the refrigerator. Yield: 45 cheesecake pops.
Originally published as Cheesecake Spookipops in Ultimate Halloween 2012 2012, p25

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, beaten
  • 1 cup graham cracker crumbs
  • 45 lollipop sticks (4 inches long)
  • 1 package (12 ounces) each orange, vibrant green and white Wilton candy melts
  • Toppings: assorted sprinkles, Nerds candies and caramel ice cream topping
  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 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.
  3. 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 edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight.
  4. Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow 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 separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip cheesecake pops in coating; allow excess to drip off. Decorate with toppings of your choice or drizzle with candy coating. Insert stick into a styrofoam block to stand; let stand until set. Store in the refrigerator. Yield: 45 cheesecake pops.
Originally published as Cheesecake Spookipops in Ultimate Halloween 2012 2012, p25

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Reviews forHalloween Cheesecake Pops

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MY REVIEW
CLDK User ID: 7285416 213482
Reviewed Oct. 30, 2013

"Agree with previous post. Not easy to roll and they did fall off the sticks."

MY REVIEW
pastiepie User ID: 1062574 200412
Reviewed Oct. 26, 2013

"These were very tasty but where a pain to roll. They also fell off the sticks."

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