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Cheesecake Spookipops


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) of each orange, vibrant green and white Wilton candy melts


Assorted sprinkles, Nerds candies and caramel ice c ream topping



Line the bottom of a 9-inch 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 degrees Fahrenheit for 45 to 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 inch balls of 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 into 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

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