More to explore:

Cheesecake

Visit site
  • Katya S.

    SWEET TREATS ~~ Cheesecake Pops To Die For!!

  • Rita Porter

    Cheesecake Pops Cheesecake Pops 5 8-oz. packages cream cheese at room temperature 2 cups sugar ¼ cup all-purpose flour ¼ teaspoon salt 5 large eggs 2 egg yolks 2 teaspoons pure vanilla extract ¼ cup heavy cream Boiling water as needed Thirty to forty 8-inch lollipop sticks 1 pound chocolate (can use various mixtures of dark, milk, white or use confectionary coatings), finely chopped 2 tablespoons vegetable shortening Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees (optional) Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat (low speed on a mixer) together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the vanilla and cream. Keep the speed low. Grease a 10-inch cake pan, and pour the batter into it. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat the chocolate and shortening, stirring often, until completely smooth. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. Roll the pops quickly in decorations, if using. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed. Refrigerate the pops for up to 24 hours, until ready to serve. Makes 30-40 pops.

  • Anna Williams

    Cheesecake Pops, seriously wish I didn't have a sweet tooth!

  • Jennifer Vitrano

    Cheesecake Pops Also Known As Heaven (: #Food #Drink #Trusper #Tip

  • Jandal Sweets

    Cheesecake Pops Maybe try with a key lime cheesecake cake pop

Related Pins

Vasitos con base de galleta de chocolate con mousse de castañas

individual cheesecakes with orange-cranberry sauce ♥ ... I haven't tried the sauce, but the cheesecake part is so good!! I made these the other day and Jace ate like half the pan!

Cheesecake . yum . Love the bite size servings! Just a Tasting!

Lemon Cheesecake Cheese Ball...10 oz. cream cheese, 2½ tbsp. sugar, Zest of 1 large lemon, 4 tsp. freshly squeezed lemon juice, 3 graham crackers, crushed for topping

okay, i like these better than the cookie dough cheesecake.

My Favourite Chocolate Chip Cookie (My Baking Addiction). "I am not one to really repeat recipes in my kitchen. However, sometimes a recipe is so incredibly good that it’s totally worth another post. These New York Times Chocolate Chip Cookies certainly fit into that category."

Cheesecake Pops - Click image to find more Holidays & Events Pinterest pins

Lime Cheesecake with Blackberry Sauce! How cute would these be, if I made them miniature and served them for dessert for a group of close friends, with some pink lemonade in wine glasses. Or maybe just some wine....

Chocolate Chip Cookie Dough Cheesecake Bars... will someone please make for me!!!!!

Raspberry Coconut Popsicles makes roughly twenty 3 oz. popsicles 1 cup raspberries (fresh or frozen) 1 cup blueberries (fresh of frozen) 1 14 oz. can coconut milk (full-fat or light) 2 cups water 1 cup apple juice (or any other juice you have on hand) 1/2 cup honey (or more–adjust to taste) 5 oz. Dixie cups wooden popsicle sticks Combine all of the ingredients in your blender. Pour mixture into 5 oz. Dixie cups, filling 2/3 of the way. Freeze for 30 minutes, insert sticks, & continue to chill

Lemon Pops ~ I would think they are super easy to make! Take lemon bound cake and break it up in a bowl. Add just enough lemon frosting to the bowl to bind. Mix together and make balls. Then dip these babies in a lemon and powdersugar icing mixture.