Nutella Cheesecake Pops
By: Meagan Meyer
Published: Tuesday, June 17, 2014 - 3:50pm

Ingredients




FOR THE CRUST:
1 cup graham cracker, crushed
¼ cup sugar
7 TBSP Butter, melted
FOR THE CHEESECAKE:
24 oz cream cheese, softened
2 cups sugar
6 eggs
1 TSP Vanilla
1 cup nutella
FOR THE COATING:
16 oz. Milk Chocolate Candyquik
16 oz. White Chocolate Vanilla Candyquik
1 cup oreos, crushed
Sprinkles of your choice

Preparation

1 Preheat oven to 350 degrees Fahrenheit. Make the cheesecake: In a large mixing bowl, add cream cheese and sugar. Beat until incorporated and whipped. Add eggs and vanilla and mix on medium until evenly incorporated. 2 Prepare crust. In a small bowl, mix graham cracker, sugar and butter. Press into bottom of standard springform pan. Place in oven and bake for 5 minutes. Remove from oven and pour cream cheese mixture into springform pan. Add dollops of nutella evenly in cheesecake. With a skewer or sharp knife, swirl nutella into cheesecake. 3 Place in oven and bake until no longer jiggly in the middle, for about an hour and 15 minutes. Remove from oven and let set 4 Get a small dish and fill it with water. Get out an ice cream scoop or melon baller and line a baking sheet with parchment paper. Wet your hands in the water dish and scoop out a bit of cheesecake. Roll with your hands into a round ball. Ball should be an inch by an inch. Place on parchment paper and add stick ¾ way into the ball. Repeat for the rest of the cheesecake. It should make about 60. 5 Place in freezer for at least 3 hours to overnight. 6 Place one tray of candyquik in microwave and follow instructions. Take pops out of freezer. Place oreo in a shallow dish. Make an assembly line and dip pops into melted chocolate coating evenly. Then quickly roll in oreo and then place back on original baking sheet. Repeat with ½ of pops. Then melt white chocolate and roll int sprinkles instead for the other ½. 7 Place in freezer for at least 2 hours and until right before serving.

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Creamy, Luscious Small Bites