Description
Delicious Pumpkin Cheesecake Truffles combining creamy cheesecake with pumpkin and spices, coated in chocolate.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 12 oz white chocolate (for coating)
Instructions
- In a mixing bowl, combine the softened cream cheese and pumpkin puree. Use an electric mixer to blend until smooth and creamy.
- Gradually mix in the graham cracker crumbs, powdered sugar, ground cinnamon, and ground nutmeg until well combined.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
- Use a small cookie scoop or your hands to form the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Return the truffles to the refrigerator for another 30 minutes.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each truffle into the melted white chocolate and place back on the baking sheet.
- Sprinkle graham cracker crumbs on top of each truffle while the chocolate is still wet.
- Allow the chocolate to set at room temperature or refrigerate for 15-20 minutes.
- Serve chilled on a platter or package as gifts.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- Can be frozen; thaw in the fridge before serving.
- For a smoother coating, add a touch of coconut oil to the chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin, Cheesecake, Truffles, Dessert, Fall Treats