I immediately dunked the pop in a deep bowl of melted candy coating and then sprinkled to decorate.

Microwave 6 ounces chopped bittersweet chocolate on 75 percent power until melted, about 3 minutes. Remove the cheesecake from the pan. Place cheesecake balls on a wax paper lined cookie sheet and insert birchware spoons or lollipop sticks upright into the center of each ball.

Place them in the freezer for 3 hours until frozen.

Be careful not to add too much icing, because they can get greasy. Freeze at least 1 to 2 hours until the. Dip the cake balls into the melted wafers, until it is completely covered, only dipping one time.

Press one lollipop stick (or wooden craft stick) into each cheesecake ball.

Gently press a lollipop stick halfway. Dip the lollipop stick in the melted candy then stick the lollipop stick in the cheesecake pop, half way, and dip the cheesecake pop in the melted candy wafers. You can use any flavor of baked cheesecake you like and can substitute white or milk chocolate for the dark chocolate coating.

In a large mixing bowl, beat together the eggs, sugar, oil and pumpkin.sift together the flour, baking powder, salt, baking soda, salt, cinnamon and pumpkin spice;

Cake pops to indulge your temptations. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. Cheesecake pops are delicious balls of real cheesecake covered in a bright candy coating and served on a lollipop stick.

In the top of a.

Beat in icing sugar at low. I mention in the recipe that you really only need to make half of bakerella’s cake recipe for the mount of. Cheesecake party pops are rather addicting to make and eat — i usually make them ahead of time and keep them in the freezer (not airtight, as they tend to crack that way) until.