I have been continuing to make baked goods projects as little gifts for teachers, family, and friends.
My newest project was cheesecake pops.
These are time intensive, but not necessarily difficult. I got the recipe from Woman's World Magazine.
You will need:
2 packages cream cheese (8 ounces each) at room temp
1 cup sugar
1/3 cup sour cream
2 tbsp. corn starch
3/4 tsp. vanilla extract
1/4 tsp. salt
24 (6" long) lollipop sticks
20 oz. semisweet chocolate squares, melted and cooled
Preheat oven to 325*. Line 8" square baking pan with enough foil to overhang sides by 2 inches. Coat with cooking spray. On medium speed, beat cream cheese and sugar until smooth, 2 minutes. Beat in eggs, one at a time. Add sour cream, cornstarch, vanilla and salt; beat until smooth and fluffy, 1-2 minutes. Transfer to pan. Bake 40 minutes or until set. Cool 30 minutes. Using foil to help, lift cheesecake from pan; cool completely. Return to pan; cover. Refridgerate overnight.
Cut cheesecake into 24 portions. Shape into balls (this didn't go so well for me, so I left them as squares); insert a lollipop stick into each ball. Transfer to a baking sheet; freeze until firm, at least 1 hour.
Line another baking sheet with wax paper. Place garnishes in separate bowls (for garnishes I did holiday sprinkles, heath bar toffee crunch, and crushed oreos). Dip balls, one at a time, into melted chocolate. Let excess drip off, then dip into desired garnish. Transfer to baking sheet. Freeze until ready to serve.
I found these cute lollipop bags that tie with a ribbon at Michael's. They offer a very nice finished (and might I add yummy) product: