3 - 8 oz pkgs cream cheese, softened
3/4 C + 2 Tbl sugar
1/3 C sour cream
3 Tbl flour
1 1/2 tsp vanilla flavoring
1/4 tsp salt
3 large eggs
3/4 C crushed graham cracker cracker crumbs
2 1/2 C dark or milk chocolate (can be bars, chocolate chips or chunks)
Lollipop sticks, about 24
Preheat oven to 350 degrees
In a large mixing bowl beat cream cheese and sugar at medium speed 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. Spray a 2 qt baking dish with nonstick spray and pour batter into it. Bake until the center is firm and edges are golden brown, 45 to 50 minutes.Coll on a wire reack for 1 hour. Cover and refrigerate for 4 hours or overnight.
To make the lollipops
Line a cookie sheet with waxed paper or parchment paper. Using a small (1 tsp) cookie scoop, scoop out balls of cheesecake, shaping by hand if needed. Roll balls in graham cracker crumbs and place on cookie sheet. Push a lollipop stick into each ball and freeze until the balls are firm, about 30 minutes. Melt the chocolate morsels in a double boiler on the stove, keep warm. Dip the frozen lollipops in the melted chocolate, coating balls completely and covering a little of the lollipop stick. This helps make the lollipops steadier. Place on cooking sheet and keep cold unril ready to serve.
3/4 C + 2 Tbl sugar1/3 C sour cream
3 Tbl flour
1 1/2 tsp vanilla flavoring
1/4 tsp salt
3 large eggs
3/4 C crushed graham cracker cracker crumbs
2 1/2 C dark or milk chocolate (can be bars, chocolate chips or chunks)
Lollipop sticks, about 24
Preheat oven to 350 degrees
In a large mixing bowl beat cream cheese and sugar at medium speed 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. Spray a 2 qt baking dish with nonstick spray and pour batter into it. Bake until the center is firm and edges are golden brown, 45 to 50 minutes.Coll on a wire reack for 1 hour. Cover and refrigerate for 4 hours or overnight.
To make the lollipops
Line a cookie sheet with waxed paper or parchment paper. Using a small (1 tsp) cookie scoop, scoop out balls of cheesecake, shaping by hand if needed. Roll balls in graham cracker crumbs and place on cookie sheet. Push a lollipop stick into each ball and freeze until the balls are firm, about 30 minutes. Melt the chocolate morsels in a double boiler on the stove, keep warm. Dip the frozen lollipops in the melted chocolate, coating balls completely and covering a little of the lollipop stick. This helps make the lollipops steadier. Place on cooking sheet and keep cold unril ready to serve.
Comments
Post a Comment