CHEESECAKE LOLLIPOP STICKS

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Cheesecake Lollipop Sticks image

This is similar to Sandra Lee's Sugar Plum Lollipops...but made a little different. This makes a wonderful presentation and everybody can have whatever cheesecake topped the way they like it. Similar to my Recipe #192178.

Provided by Vseward Chef-V

Categories     Cheesecake

Time 30m

Yield 24-30 serving(s)

Number Of Ingredients 9

24 ounces cheesecake filling, PHILADELPHIA Ready-To-Eat
1/2 cup walnuts, finely chopped nuts
1/2 cup pecans, finely chopped
1 (12 ounce) package white chocolate chips, melted
1 (12 ounce) package semi-sweet chocolate chips, melted
1 cup caramel topping
1 (12 ounce) package butterscotch chips
1 (12 ounce) package toffee pieces
24 lollipop sticks

Steps:

  • Freeze the Ready-to-Eat Cheesecake Filling until almost frozen.
  • Place each pecans and walnuts in a separate shallow bowl or dish.
  • Melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth.
  • Melt butterscotch chips in separate bowl -- whisk until smooth.
  • Melt Toffee bits in a separate bowl -- whisk until smooth.
  • Heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth.
  • With a melon baller, scoop cheesecake into balls. Insert lollipop sticks into cheesecake ball and stand upright on plate.
  • Place in freezer for about 10 minutes to firm up again.
  • Dip balls in either white chocolate or in caramel, and then roll in nuts to fully coat. Same with melted butterscotch and toffee bits.
  • Place back in freezer to firm.
  • Can be left in freezer standing upright and then taken out and refrigerated until ready to serve.

Nutrition Facts : Calories 362.6, Fat 20.7, SaturatedFat 11.7, Cholesterol 9.6, Sodium 119.6, Carbohydrate 45.3, Fiber 1.5, Sugar 34.2, Protein 3

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