Nutella Cheesecake Pops

1. 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. 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. 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. 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 3/4 way into the ball. Repeat for the rest of the cheesecake. It should make about 60.

5. 5

   Place in freezer for at least 3 hours to overnight.

6. 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 1/2 of pops. Then melt white chocolate and roll int sprinkles instead for the other 1/2.

7. 7

   Place in freezer for at least 2 hours and until right before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.