Pumpkin Cheesecake Lollipops

I am back with yet another recipe for my upcoming shindig!  I have still stuck with making each dish only a bite sized tasting – yes..even the dessert!  This recipe was so delicious that I wish I had had extra to make an entire cheesecake out of rather than these little bite sized versions.  This is a different variation of a cake pop – only this time its with cheesecake.  Feel free to use whatever cheesecake recipe you have to do this, just omit the crust.  I tried to stick with a recipe that was more dense than fluffy since I was going to put them on a stick.  I used this recipe I found on the internets Simply Recipes: Pumpkin Cheesecake.

Pumpkin Cheesecake Lollipops

  • 4 – 8oz packages cream cheese, room temp
  • 2 cups brown sugar
  • 5 eggs
  • 3 tablespoons flour
  • cinnamon, ginger, nutmeg, allspice, salt (I do not measure spices ever, if you want exact check out the site.)
  • 2 tablespoons vanilla
  • 2 – 15oz cans pumpkin puree

Recipe calls for bourbon, I didn’t have any so I didnt use it.  I also used an extra heaping tablespoon of flour to assure the cheesecake was strong enough to stay on sticks.

**Make sure to drain pumpkin puree of any excess water! I used a cheesecloth**

Combine all ingredients together with a hand mixer to assure its creamed very well.  In a high sided cookie sheet, line the bottom with wax paper and to be safe you can even spray that with a baking release spray.  Set oven to 325º and cook until a toothpick comes out clean.  It took me a little bit over 30 minutes.  Let this cool completely!!  When it is cooled completely use a small cookie cutter or round cutter about the size of a silver dollar and stick with a popsicle stick.  The thicker you made your batter, the bigger you can cookie cut these out.  My mixture was thinner so I made sure to not make them too big.  Add to another sheet pan lined with wax paper and freeze overnight.

Time for the dunking! I used Wiltons Candy melts in orange.  I find it so much easier to get the pre-dyed stuff and not have to worry about the chocolate turning into a gross mass of useless-ness.  Using a double boiler, get the candy melts melted and smooth.  I did have to use a few spoonfuls of vegetable oil to get the perfect consistency.

I am proud to admit I did not lose any lollipops to the melty goodness.  I do wish I had though, cause then that means I would get to eat it and not feel bad about it.  Everyone knows cheesecake that falls off a stick loses all its caloric values.  Conefession – I ate one anyway.

Back to the wax paper lined cookie sheet they go.  Good thing about candy melts – they dry really fast!  In a piping bag I added green candy melts and black and decorated them like mini jack-o-lanterns.  Here was my final result!  Cuteness Overload!

Also, Check out this awesome video about how to make a spider bread boule! I found it last year and I still love it.  I am going to fill my spider with creamy spinach and artichoke dip!