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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line the sides of a 9-inch springform pan with waxed paper. Grease waxed paper; set pan aside.
In a large mixing bowl beat cream cheese, granulated sugar, milk, flour, and vanilla with an electric mixer on medium speed until combined. Stir in eggs. Pour mixture into the prepared pan, spreading evenly. Bake for 40 to 50 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen waxed paper from sides of pan. Cool cheesecake completely on wire rack. Cover and chill for at least 4 hours. Remove waxed paper.
Line a baking sheet with waxed paper. Using a small ice cream scoop or tablespoon measure, drop cooled cheesecake into 1 1/2-inch mounds onto prepared baking sheet. Roll mounds into smooth balls, moistening your hands lightly with water if necessary. (If mounds are too sticky to handle easily, freeze for 15 minutes before rolling into balls.) Return balls to prepared baking sheet; freeze for 30 minutes.
In a medium microwave-safe bowl microwave candy coating and chocolate on Medium for 4 to 5 minutes or until melted, stirring twice. For each cheesecake pop, dip one end of a lollipop stick into melted coating mixture and insert that end into a cheesecake ball (this helps the ball stay on the stick). Freeze about 1 hour or until firm.
Working in small batches, dip cheesecake pops into melted coating mixture, spooning mixture over balls and allowing excess to drip off. (If mixture becomes too thick, microwave on Medium about 1 minute to reach spooning consistency.) Sprinkle pops with desired decorations. Place on waxed paper. Let stand until coating mixture is set.
Store in the refrigerator for up to 3 days or freeze for up to 1 month. If frozen, let stand at room temperature for 30 minutes before serving.