Cheesecake on a stick is a large wedge (too large??) of cheesecake with a popsicle stick shoved into the crust edge, frozen, then dipped in chocolate. I suggest that it was too big since it took 3 of us to eat the whole thing--even on a hot day.
My solution was to make it smaller.
Just a word of advice. If you are making these to take somewhere, you must announce your intentions to each individual in the house before you start. Otherwise they will not be able to resist tasting and once you start eating them...
Step 1: The Cheesecake Ingredients
two 8 oz packages of cream cheese
1/2 cup sugar
1 teaspoon vanilla
one 3 pound block of cream cheese
1 1/2 cups sugar
1 tablespoon vanilla
I am usually forced to make a large batch--family festivities, school functions, several people wanting their own personal stash.
Step 2: Preparing Your Pan
Crust (optional): Small batch--crush one sleeve of Graham crackers. Large batch--crush two sleeves. Mix the crumbs with enough melted butter to make everything wet. Press into the bottom only of your lined pan. (This particular batch that I am making is crust-less.)
My family is divided on the crust issue. The original (ice cream place in the Dells) had a crust. Some of my family prefer either with or without a crust; others claim it is equally good both ways. I personally prefer not to have a crust.
Step 3: Making the Filling
Pour into the prepared pan.
Bake at 325 degrees (Fahrenheit) for as long as it takes to set the middle of the cheesecake. The time depends on how thick the layer of filling is--about 25 minutes for a small batch, longer for a large batch. The outer edge may turn golden brown. This is ok.
Step 4: Cut Into Pieces
Cut the cheesecake into bite sized (or 2 bite) pieces.
Separate the pieces and place them on a cookie sheet with at least a tiny gap between each piece. I tried freezing these after just cutting them one time. I only did it once. It was very difficult to separate the individual pieces once the whole thing was frozen.
Put the cookie sheet(s) in the freezer for an hour.
Step 5: Chocolate Covering the Cheesecake
I microwave the chocolate on 15 second bursts until it is just melted. You can use a double boiler--just don't let any water get in the chocolate.
Drop the frozen cheesecake into the chocolate one at a time. Pull each out as soon as possible. Set it on a tray and let it dry. It will not take long for the cold cheesecake to harden the thin layer of chocolate. (This is not a good time to have a helper in the kitchen with you--especially a hungry helper. A third of this batch disappeared while I was still dipping them.)
Store in a Ziploc in the freezer. Serve frozen or thawed. For a party, fill a large bowl with ice and place the bites in a smaller bowl on top. It is pretty if you mix the milk and white chocolate bites in the same bowl.
I really don't know how long they last in the freezer. They usually disappear in a few days. I did give a gallon sized Ziploc to a friend once. He was diabetic so he controlled his sweets. Eating only one or two a day, he said they lasted at least a month--but he ran out before they went bad.