Irresistible Pumpkin Cheesecake Truffles A Fall Delight
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:24 truffles 1x
Description
Savor the fall with irresistible pumpkin cheesecake truffles These delightful bites blend creamy cheesecake pumpkin spice for the perfect treat
Ingredients
Scale
8 oz cream cheese, softened
1 cup pumpkin puree (canned or homemade)
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup crushed graham crackers (for coating)
1 cup white chocolate or almond bark, melted (for coating)
Instructions
Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger; mix until it’s creamy and well-combined.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes.
Form the Truffles: Once chilled, scoop out small portions of the pumpkin mixture (about a tablespoon each) and roll them into balls.
Prepare the White Chocolate Coating: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted and smooth.
Coat the Truffles: Dip each truffle into the melted white chocolate, ensuring they are fully coated. Roll in the crushed graham cracker mixture.
Final Chill: Return the coated truffles to the parchment-lined sheet and place them back in the refrigerator for an additional 15-20 minutes to set.
