Guava And Cheesecake Pops Recipes

CHEESECAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan.
• Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
• Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.
• Melt the white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.

PHILADELPHIA 3-STEP GUAVA CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

CHEESECAKE POPS

Steps:

• Microwave 6 ounces chopped bittersweet chocolate on 75 percent power until melted, about 3 minutes. Cut a frozen cheesecake into 1-inch cubes. Gently press a lollipop stick halfway into each cube. Dip in the chocolate and roll in sprinkles and/or coconut, if desired.

NO BAKE MINI GUAVA CHEESECAKES

Steps:

• The Graham Cracker Crust:.
• Pour graham cracker crumbs into a medium bowl; stir in the sugar. Add melted butter and blend together with a fork until well combined.
• Press the crumb mixture into each of the mason jars. About 1 inch deep and slightly up the sides.
• Chill crust for at least 10 minutes (or longer).
• The Cheesecake Filling:.
• Place softened cream cheese in a medium mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended.
• Spoon cheesecake filling into the mason jars.
• Top with a spoonful of guava jelly.
• Cover and refrigerate until firm - 2 1/2 to 3 hours.
• Makes a dozen 4 oz. cheesecakes.

PEACH-GUAVA POPS

Steps:

• Purée chopped peaches with 2 tablespoons lime juice. In a large bowl, toss sliced peaches with sugar, salt, and lime zest. Stir in peach purée; toss to combine. Let stand, stirring occasionally, until sugar has dissolved and peaches are glossy, about 20 minutes.
• Strain mixture through a coarse-mesh sieve, pressing lightly to extract as much juice as possible, and reserving peaches. Stir together strained peach juice (you should have about 3/4 cup), guava juice, and remaining 1/4 cup lime juice.
• Divide reserved peaches evenly among ice-pop molds; top with juice mixture. Freeze until firm, at least 6 hours and up to 5 days.

GUAVA SWIRLED CHEESECAKE

Steps:

• Preheat ovem to 400°F.
• Combine 1/3 cup sugar, crumbs, and butter. Press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan coated with cooking spray.
• Bake for 7 minutes. Cool on a wire rack.
• Reduce oven temperature to 325°F.
• Combine 1/3 cup sugar, 1/2 cup water, juice, and guava paste in a small saucepan; bring to a boil.
• Reduce heat, and simmer 5 minutes, stirring occasionally; cool slightly.
• Pour mixture into a blender, and process until smooth.
• Cool completely.
• Stir in 1 egg white.
• Combine remaining 1 cup sugar, sour cream, and cheese in a medium bowl; beat with a mixer at low speed until smooth.
• Beat in vanilla and salt.
• Gradually add remaining 4 egg whites, beating well after each addition.
• Pour cheese mixture into prepared pan.
• Drizzle guava mixture over cheese mixture; swirl mixtures using the tip of a knife.
• Bake at 325°F for 45 minutes or until cheesecake center barely moves when touched.
• Turn oven off; cool cheesecake in closed oven 30 minutes.
• Remove cheesecake from oven, run a knife around outside edge.
• Cool to room temperature.
• Cover and chill at least 8 hours before serving.