Cheesecake Lollipops
Yield: 24 lollipops • Preparation: 45 minutes • Bake: 48 to 50 minutes • Refrigerate: 4 hours • Freeze: 30 minutes
Ingredients
- 3 (8-ounce) packages cream cheese, softened
- ¾ cup plus 2 tablespoons sugar
- 1⁄3 cup sour cream
- 3 tablespoons all-purpose flour
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup fine graham cracker crumbs
- 2½ cups dark chocolate morsels
- 24 lollipop sticks
Instructions
- Preheat oven to 350°.
- Coat a 2-quart baking dish with nonstick spray. Set aside.
- In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add sour cream, flour, vanilla, and salt, beating until blended. Scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Pour batter into prepared baking dish.
- Bake until center is firm and edges are golden brown, 48 to 50 minutes. Cool on a wire rack for 1 hour. Cover, and refrigerate for 4 hours or overnight.
- Line a baking sheet with waxed paper. Set aside.
- Using a small (1-tablespoon) cookie scoop, scoop out round balls of cheesecake. Shape cheesecake portions by hand, if necessary, to achieve ball shapes. Roll balls in graham cracker crumbs, and place on prepared baking sheet. Push a lollipop stick into each ball. Freeze until balls are firm, approximately 30 minutes.
- Melt chocolate morsels according to package directions. Dip frozen cheesecake lollipops in melted chocolate, coating balls completely. Return to prepared baking sheet. Keep cold until ready to serve.
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