http://www.bakersroyale.com/cheesecake/funfetti-cheesecake-pops/
(from: bakersroyale.com)
Funfetti Cheesecake Pops
I am a sucker for food on a stick. Food plus stick usually equals tasty bites. Aside from that, you know me and my love for cute food–and food on a stick is always cute! Make it a cheesecake pop and I’m all over it.
These Funfetti Cheesecake pops are incredibly easy to make and everyone always loves them. I usually make the inside cheesecake portion plain. But this time around I thought I would throw in some added happiness by making it a funfetti version with some nonpareils.
I don’t know what it is about sprinkles, maraschino cherries and toppers of any sort, but they just make me smile. I hope you enjoy these Funfetti Cheesecake pops as much I do.
A few notes:
You can use any size nonpareils. I used the smallest size because that’s what I had.
DO NOT stir the batter once the nonpareils are sprinkled. Nonpareils are simply colored sugar in the shape of a ball so they quickly melt when agitated. They will melt into the batter as dots once baked.
I placed a small marshmallow at the bottom of the cheesecake to keep it from moving down on the Popsicle stick.
For easy dipping make sure to place the white chocolate in a deep enough bowl or glass for a one dip sweep.
Funfetti Cheesecake Pops
Makes an 8×8 pan
Preparation: Heat oven to 350 degrees F.
20 oz cream cheese, softened
1 cup sugar
1 tablespoon vanilla extract
1/3 cup heavy whipping cream
2 eggs
3 tablespoons of nonpareils
Instructions:
Beat cream cheese and sugar until smooth. Turn mixer speed to low and add heavy whipping cream and vanilla extract and mix to combine. Add one egg at time and mix to combine.
Divide batter into three even portions. Pour first portion into pan and sprinkle 1 tablespoon of nonpareil on top. Pour the second portion of the cheescake batter directly on top and then sprinkle the second tablespoon of nonpareils. Repeat this again for the last layer. *Do not stir. The nonpareils will streak if mixed.
Create a shallow water bath by placing the cheesecake batter filled pan in a large roasting pan or casserole pan and filling it with water a 1/3 of the way up.
Bake at 350 degrees for 30 minutes. Cool finished cheesecake on a cooling rack.
White Chocolate Dipping Sauce
• 2/3 cups white chocolate
• 1 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out). Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
Chocolate Pouring Suace
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out).Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
Assembly
1. Cut cheesecake into ½ inch squares. Place squares on parchment paper. Cover with plastic wrap and freeze.
2. Remove from freezer and let cheesecake rest at room temperature for about 10 minutes. Insert Popsicle sticks and push a small marshmallow on top. Dip cheesecake pop in white chocolate and place on a clean sheet of parchment to dry. Once dried, pour milk chocolate on top and sprinkle with nonpareils and jimmies.
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