Pumpkin Cheesecake Truffles
These pumpkin cheesecake truffles are a delightful, bite-sized treat that combines the creamy richness of cheesecake with the warm flavors of pumpkin spice. They are easy to make and perfect for fall gatherings or a sweet indulgence.
Equipment
- mixing bowl
- electric mixer
- baking sheet
- parchment paper
- microwave-safe bowl
Ingredients
Truffle Base
- 8 oz cream cheese, softened
- 0.5 cup pumpkin puree
- 1 cup powdered sugar
- 1 cup graham cracker crumbs
- 1 tsp pumpkin pie spice
Coating
- 12 oz white chocolate melting wafers
- 0.5 tsp cinnamon for garnish
Instructions
Preparation
- Beat cream cheese until smooth, then add pumpkin puree, powdered sugar, graham cracker crumbs, and pumpkin pie spice.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for at least 2 hours.
Coating
- Melt the white chocolate melting wafers according to package directions.
- Dip each frozen truffle into the melted chocolate, allowing excess to drip off. Place back on the parchment paper and sprinkle with cinnamon.
Chilling
- Refrigerate the truffles for 30 minutes to allow the chocolate to set.
Notes
For best results, ensure cream cheese is softened to room temperature. You can also drizzle with dark chocolate for an extra touch.