Description
Delicious pumpkin spice cheesecake truffles, perfect for fall!
Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1 cup pumpkin puree
- 1 cup crushed graham crackers
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups white chocolate or candy melts
- Crushed graham crackers (for garnish)
- Caramel drizzle (optional)
Instructions
- Mix the Filling: In a mixing bowl, blend the softened cream cheese and pumpkin puree until smooth. Add the crushed graham crackers, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Chill the Mixture: Cover the mixture and refrigerate for at least 2 hours, or until firm enough to roll into balls.
- Form the Truffles: Once the mixture is firm, scoop out small portions and roll into 1-inch balls. Place them on a baking sheet lined with parchment paper.
- Freeze the Balls: Freeze the truffle balls for about 30 minutes to make them easier to dip.
- Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate or candy melts in the microwave, stirring every 30 seconds until smooth.
- Dip the Truffles: Using a fork or toothpick, dip each truffle ball into the melted chocolate, ensuring it’s fully coated. Gently tap off excess chocolate.
- Garnish: Place the chocolate-coated truffles back on the parchment paper. Quickly sprinkle crushed graham crackers on top before the chocolate sets. Drizzle with caramel sauce for extra flavor, if desired.
- Set the Truffles: Allow the truffles to set at room temperature or refrigerate until the chocolate is firm.
Notes
- For a richer flavor, consider using spiced white chocolate.
- If the mixture is too sticky to roll, dust your hands with powdered sugar or chill longer.
- Store truffles in an airtight container in the refrigerator for up to a week.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle