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Halloween Cheesecake Pops

 Halloween Cheesecake Pops
The possibilities are endless with these cute pops. Customize them for any occasion by using different toppings. —Evelyn Moore, Elk Grove, California
45 ServingsPrep: 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 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

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Halloween Cheesecake Pops (continued)

Directions (continued)

  • 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.