Creamy Baked Cheesecake Pops

Instructions

1. 1

   Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

2. 2

   In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream and vanilla until well combined. Add the eggs and beat on low speed just until incorporated.

3. 3

   Pour the cheesecake batter into the prepared pan. Place the pan on a baking sheet and bake for 45-50 minutes, until the center is almost set. Allow the cheesecake to cool on a wire rack for 10 minutes, then run a knife around the edge to loosen. Cool for 1 hour longer.

4. 4

   Cover the cheesecake and freeze overnight. Remove from the freezer and let stand for 30 minutes. Scoop out 1-inch balls of cheesecake, roll them in the graham cracker crumbs, and insert a lollipop stick into each one. Place the pops on a waxed paper-lined baking sheet and freeze for 1 hour or until firm.

5. 5

   In a microwave, melt the white baking chips and shortening at 70% power, stirring until smooth. Dip the frozen cheesecake pops into the white chocolate mixture, allowing the excess to drip off. Roll the pops in the desired toppings and place them on waxed paper to set. Store the finished pops in the refrigerator.