Kyla Koch of Kyla's Cakes & Bakes shares the recipe for her cheesecake pops.
See more at www.kylascakesnbakes.com.
Cheesecake pops
Cheesecake:
5 8oz packs of cream cheese
¾ cup heavy whipping cream
2 cups granulated sugar
7 eggs
1 tbsp vanilla
Variations:
Pumpkin: add pumpkin pie mix to the recipe to taste
Cappuccino: add brewed (cooled) espresso and/or dry cappuccino mix to taste
Maple pecan: add maple extract and chopped pecans to taste
Caramel apple: add caramel extract and diced apples to taste
Add any of these variations after your original batter is well mixed BEFORE baking.
This recipe yields one 9" cheesecake. You can skip using a crust for cheesecake pops. Preheat oven to 250 degrees F. Place a pan of water on the rack below the rack that you bake your cheesecake on. Beat together the sugar and the eggs until smooth. Add the vanilla and heavy cream, mix until well blended. Next add the eggs and mix well. Scrape the bowl and mix again until smooth and creamy. Pour mixture into a springform pan and bake for about 3 hours or until set and the center temp is 160 degrees F.
For pops:
Lollypop sticks
A small scoop or spoon
Melting chocolate
Sprinkles or decorations
Waxed paper
