I wish cake pops were never invented. What’s not to love about these
lumpy round pops of deliciousness? The soft inside combined with a frosted outer layer puts normal cake to shame. Cake pops are moist (I know, I know, but I didn’t know another word that worked), bite-size (so you don’t feel guilty about eating six more than one), and have the ability to mix a variety of flavors into one small flavor explosion. I don’t even like regular cake, but cake balls? Now those are a different story.
Well, this recipe (from BHG!) just so happened to be the ultimate flavor explosion: Pumpkin Pie Cake Pops with Butterscotch Topping rolled in Crushed Graham Crackers. Are you salivating yet? I am, and I already know what they taste like! Be warned, though…cake pops are not the easiest dessert to make. If you’re looking for a quick, pretty sweet to bring to a party, this might not be it. They’re time-consuming (they need to refrigerate for 4+ hours), messy, and for the life of me, I cannot make a perfect circle ball like in the magazines. But if a lumpy cake ball is OK by you, I promise, the taste will make up for it!
Pumpkin Pie Cheesecake Pops
(Recipe from BHG; other flavors available!)
- Two 8 ounce packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla bean paste or vanilla
- 3 eggs, lightly beaten
- 1 cup canned pumpkin
- 1/2 teaspoon pumpkin pie spice
- Two 11-oz packages butterscotch-flavor chips
- 1 teaspoon shortening
- 50 lollipop sticks
Crushed graham crackersPrepare as directed, except omit one 8-ounce package cream cheese and the milk. Reduce granulated sugar to 1/2 cup and add 1/2 cup packed brown sugar. Beat in 1 cup canned pumpkin and 1/2 teaspoon pumpkin pie spice with the cream cheese. To decorate pops, microwave two 11-ounce packages butterscotch-flavor pieces and 1 teaspoon shortening until melted; coat cheesecake balls with butterscotch mixture. Sprinkle with crushed graham crackers and chopped toasted walnuts.
- Preheat oven to 350 degrees F. Grease the sides and bottom of a round cake pan. Set aside.
- In a large mixing bowl beat cream cheese, granulated sugar, brown sugar, flour, and vanilla with an electric mixer on medium speed until combined. Stir in eggs. Beat in 1 cup canned pumpkin and 1/2 teaspoon pumpkin pie spice with the cream cheese. Pour mixture into the prepared pan, spreading evenly. Bake for 40 to 50 minutes or until mixture appears set. Cool in pan on a wire rack for about 30 minutes. Cover and chill in refrigerator for at least 4 hours.
- 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 butterscotch chips and shortening until melted (about 2-3 minutes). 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.
- Reheat the butterscotch mixture until melted. 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 50 percent power (medium) about 1 minute to reach spooning consistency.) Sprinkle pops with crushed graham cracker. 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.