- Preheat oven to 350 degrees F. Line the sides of a 9-inch springform pan with waxed paper. Grease waxed paper; set pan aside.
- In a large mixing bowl beat cream cheese, granulated sugar, milk, flour, and vanilla with an electric mixer on medium speed until combined. Stir in eggs. Pour mixture into the prepared pan, spreading evenly. Bake for 40 to 50 minutes or until a 2-1/2-inch area around outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen waxed paper from sides of pan. Cool cheesecake completely on wire rack. Cover and chill for at least 4 hours. Remove waxed paper.
- Line a baking sheet with waxed paper. Using a small ice cream scoop or tablespoon measure, drop cooled cheesecake into 1-1/2-inch mounds onto prepared baking sheet. Roll mounds into smooth balls, moistening your hands lightly with water if necessary. (If mounds are too sticky to handle easily, freeze for 15 minutes before rolling into balls.) Return balls to prepared baking sheet; freeze for 30 minutes.
- In a medium microwave-safe bowl microwave candy coating and chocolate on 50 percent power (medium) for 4 to 5 minutes or until melted, stirring twice. For each cheesecake pop, dip one end of a lollipop stick into melted coating mixture and insert that end into a cheesecake ball (this helps the ball stay on the stick).** Freeze about 1 hour or until firm.
- Working in small batches, dip cheesecake pops into melted coating mixture, spooning mixture over balls and allowing excess to drip off. (If mixture becomes too thick, microwave on 50 percent power (medium) about 1 minute to reach spooning consistency.) Sprinkle pops with desired decorations. Place on waxed paper. Let stand until coating mixture is set.
- Store in the refrigerator for up to 3 days or freeze for up to 1 month. If frozen, let stand at room temperature for 30 minutes before serving.
From the Test Kitchen
Prepare as directed, except stir 1 cup miniature semisweet chocolate pieces and 1 teaspoon peppermint extract into cheesecake batter. To decorate pops, coat cheesecake balls with a mixture of melted chocolate-flavor candy coating and semisweet chocolate. Sprinkle with crushed candy canes or red and white sprinkles. If desired, drizzle with melted vanilla-flavor candy coating.
Nutrition Analysis: same as above except 172 calories, 19 g carbohydrate, 17 g sugar, 51 mg sodium
Pumpkin Pie Pops:
Prepare as directed, except omit one 8-ounce package cream cheese and the milk. Reduce granulated sugar to 1/2 cup and add 1/2 cup packed brown sugar. Beat in 1 cup canned pumpkin and 1/2 teaspoon pumpkin pie spice with the cream cheese. To decorate pops, microwave two 11-ounce packages butterscotch-flavor pieces and 1 teaspoon shortening until melted; coat cheesecake balls with butterscotch mixture. Sprinkle with crushed graham crackers and chopped toasted walnuts.
Nutrition Analysis: 133 calories, 1 g protein, 14 g carb., 8 g total fat (5 g sat. fat), 21 mg cholesterol, 0 g fiber, 12 g total sugar, 18% Vitamin A, 0% Vitamin C, 47 mg sodium, 3% calcium, 1% iron.
Almond Mocha Pops:
Prepare as directed, except omit the milk. Stir 1 cup milk chocolate or dark chocolate pieces, 1/4 cup brewed coffee, and 1/2 to 1 teaspoon almond extract into cheesecake batter. To decorate pops, coat cheesecake balls with melted chocolate-flavor candy coating or a mixture of melted chocolate-flavor candy coating and dark chocolate. Sprinkle with whole or chopped chocolate-covered coffee beans or chopped toasted almonds.
Nutrition Analysis: 187 calories, 2 g protein, 18 g carb., 12 g total fat (8 g sat. fat), 28 mg cholesterol, 0 g fiber, 9 g total sugar, 4% Vitamin A, 0% Vitamin C, 53 mg sodium, 3% calcium, 1% iron.
Prepare as directed, except omit the milk and vanilla. Stir 1 teaspoon finely shredded orange, lemon, and/or lime peel and 1/4 cup orange juice into cheesecake batter. To decorate pops, coat cheesecake balls with melted white candy coating disks or a mixture of melted white candy coating disks and white baking chocolate. Sprinkle with crushed lemon drops, chocolate sprinkles, or red sprinkles.
Nutrition Analysis: 163 calories, 1 g protein, 18 g carb., 10 g total fat, 26 mg cholesterol, 7 g sat. fat, 0 g fiber, 16 g sugar,4: Vitamin A, 1% Vitamin C, 49 mg sodium, 2% calcium, 1% iron
Cheesecake Slice Pops:
Prepare desired cheesecake recipe as directed. After chilling, cut cheesecake into 12 wedges. Using the tip of a sharp knife, make a small slit in the outside of each wedge. Dip one end of a flat, wooden craft stick into melted candy coating and insert stick through slit, pushing it horizontally almost to pointed tip of wedge. Freeze about 2 hours or until firm. Coat as desired, covering all or part of the wedges. If desired, sprinkle with decorations.
Nutrition Analysis: 601 calories, 6 g protein, 61 g carb., 39 g total fat, 109 mg cholesterol, 24 g sat. fat, 2 g fiber, 54 g sugar, 17% Vitamin A, 0% Vitamin C, 205 mg sodium, 9% calcium, 8% iron
*Test Kitchen Tip:
Look for colored candy-coating disks at hobby or crafts stores in the cake decorating department.
**Test Kitchen Tip:
If you don't want pops to have a flat side, poke the ends of the lollipop sticks into Styrofoam brand foam or floral foam to suspend the pops until coating mixture is set.
Nutrition Facts (Cheesecake Pops)
- Per serving:
- 151 kcal ,
- 10 g fat
- (6 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 26 mg chol. ,
- 49 mg sodium ,
- 15 g carb. ,
- 1 g fiber ,
- 13 g sugar ,
- 2 g pro.