For caramel sauce:
- 11 (2.5 ounces) Werther’s Original Chewy Caramels, unwrapped
- 1 tablespoon water
- 1 tablespoon heavy cream
For cheesecake ice cream:
- 16 ounces cream cheese, room temperature
- 1 1/3 cup Greek yogurt
- 1/3 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/4 cup graham crackers, crushed
For caramel sauce: Combine caramels and water in a microwave-safe bowl. Microwave mixture in 30-second increments, stirring between each increment, until caramels begin to melt, about 1 to 1 1/2 minutes. Add cream, and continue to stir until mixture is smooth, about 1 minute. Set aside.
For cheesecake ice cream: Beat cream cheese, using a whisk or electric hand mixer in a large bowl until smooth. Mix in yogurt, sugar and vanilla until combined. Spoon mixture into popsicle molds, one heaping tablespoon at a time, alternating with 1 teaspoon of caramel sauce, until molds are almost full.
With a chopstick or skewer swirl caramel sauce into cream cheese mixture. Top each mold with graham cracker crumbs, and insert popsicle sticks halfway into each popsicle mold. Freeze for at least 4 hours, or overnight. Serve and enjoy.
Makes: approx. 10 servings/pieces
Prep Time: 5 minutes
Cook Time: 5 minutes
Ready in: 4 hours (including chilling time)