Pumpkin Cheesecake Pops


With Thanksgiving this week, my close friends and family members are all pumping up for the return of Carly’s pumpkin cheesecake! One, two, three, four, everybody screams for more!

You would think….

I decided this year to try something different! I know I have 6 other ideas of desserts to bring to Thanksgiving, thanks to my Pumpkin Serious Craze. But, I have three families to visit: my mom’s, my dad’s, and my boyfriend’s. I need to feed a dang army!

The other recipes don’t produce enough product for the amount of mouths to fill, so onto Pinterest I was. Of course, it had to involve pumpkin. Not only do I still have two cans left over from the craze, but what is Thanksgiving without pumpkin?!

I found this recipe that takes the best of both worlds: cheese and cake. Not just a regular cheesecake. It’s a pumpkin cheesecake. And not just a pumpkin cheesecake, it’s in the form of a cake pop!

{Results}: Epic win!!

It seems super tedious, but it’s actually really easy to make! These came out extremely good and they look cute, too. 🙂

*Trust me when I say this, {you can} make this, too.

{Pumpkin Cheesecake Pops}


  • 1 box of Perfectly Pumpkin Pillsbury Cake Mix
    • 3 eggs
    • 1/2 cup of oil
    • 1 cup of water
  • 1 jar of cram cheese frosting {any brand}
  • 1-2 bars of Vanilla almond bark
  • Parchment paper
  • Graham crackers {optional}
  • Bag of lollipop sticks {optional, could just make these truffles}



  1. Take the cake mix and bake according to the directions. Let cool.
  2. Once cooled, take a large bowl and shred the cake to crumbs.
  3. Add 1/2 jar of the cream cheese frosting into the cake crumbs. Mix until a smooth consistency.
  4. Take a spoon of the mixture and roll it into a ball. Place onto a baking sheet lined with parchment paper. Place in the fridge until finished with the next step.
  5. Two ways to do this:
    1. Grab a sauce pan and place both bars of vanilla almond bark in. Melt them on low until a liquid consistency.
    2. Place both bars of vanilla almond bark in a microwaveable bowl. Melt in 30 second increments until liquid consistency.
  6. Grab the baking sheet of pumpkin cheesecake balls. Place lollipop stick into each ball.
  7. Dunk each pop into the vanilla almond bark until completely covered. Place back onto the baking sheet with parchment paper. {Optional: take some graham crackers, crush them up, and sprinkle them over the pops while the chocolate is still warm.}
  8. Stick the pops in the fridge for about 15 minutes to let the chocolate set. Enjoy!

IMG_3992 IMG_4003 IMG_4025

Click {here} for the original {pin}.




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