My, my, my, aren't these just the "it" thing these days. These cheesecake pops are very trendy right now so I thought I would give them a shot. I baked the cheesecake in a 7 inch pan but you could also use an 8 inch. Every recipe I read about making the pops says to use a small ice cream scoop to make balls out of the cheesecake. I tried and failed at this technique and almost had a fit about the disaster it made. I ended up using my hands to roll the balls and found that if I wet my hands with warm water in between each ball it worked really well. It's definitely easier to dip the pops if you have a big bowl of chocolate. That being said, I do realize that not many people have a vat of chocolate in their house so melt what chocolate you have and you may need to tip the bowl on its side to immerse the pop. I used white chocolate tinted with Wilton food colouring but you can use candy melts as well. Feel free to use chopped nuts, candy, sprinkles and anything else you want to decorate these! This recipe made me about 18 pops around the size of a golf ball.
16 oz softened cream cheese
½ cup white sugar
6 oz melted chocolate
½ tsp almond extract
1 tsp vanilla
2/3 cup sour cream
Melted chocolate (dark or milk)
White chocolate to drizzleFood colouring
Candy, chopped nuts and sprinkles to decorate
Preheat oven to 300 degrees F.
Beat cream cheese until smooth. Gradually add the sugar. Add eggs one at a time on low speed. Add vanilla, and sour cream. Beat until smooth. Pour into a greased 7" or 8" pan and bake for 45 minutes. Turn off the oven and leave the cake for an additional 1 hr in oven. Refrigerate for at least 24 hours.
To assemble the pops, remove the pan from the fridge. Using either your hands or an ice cream scoop form balls of the desired size and place on a parchment lined pan. Place in the freezer until they have hardened. Melt your chocolates and tint the white chocolate if using. The best way to melt the chocolate is using either a bain marie (place a heatproof glass bowl over a pot of barely simmering water) or in the microwave for small amounts of time on a low setting. Push the sticks into the pops and start dipping the pops. The chocolate will set very fast so be quick if decorating with candy, chopped nuts or sprinkles. Drizzle with white chocolate if using and leave to set. Refrigerate until you are ready to use the pops.