Pumpkin Cheesecake Truffles (Printable Version)
Delightful creamy bites with pumpkin and cheesecake flavors, ideal for autumn celebrations and sweet treats.
# Ingredients:
→ Base
01 -
14 g unsalted butter
02 -
113 g cream cheese, softened
03 -
120 g canned pumpkin puree
04 -
396 g sweetened condensed milk
05 -
1.5 tsp pumpkin pie spice
→ Mix-ins
06 -
60 g graham cracker crumbs
07 -
55 g white chocolate chips
→ Coating and Decoration
08 -
Granulated sugar, as needed for rolling
09 -
Chocolate chips, for topping
10 -
Orange food coloring (optional)
# Steps:
01 -
In a non-stick skillet over medium heat, combine butter, softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens and is well blended.
02 -
Add graham cracker crumbs and white chocolate chips to the mixture, stirring until the chocolate chips melt and the mixture becomes smooth. Add food coloring if desired for a vibrant appearance.
03 -
Pour the mixture onto a butter-greased baking sheet and spread evenly. Refrigerate for approximately 2 hours or until firm.
04 -
Lightly butter your hands to prevent sticking. Roll the chilled mixture into small, uniform balls.
05 -
Place granulated sugar in a shallow dish and roll each truffle ball thoroughly to coat.
06 -
Use a toothpick to create ridges along each truffle’s surface, and top each with a chocolate chip to resemble a pumpkin stem. Serve immediately or refrigerate until consumption.
# Notes:
01 -
Ensure cream cheese is at room temperature before starting for smooth mixing.
02 -
Do not rush the chilling process; firm mixture facilitates easier rolling.
03 -
Lightly buttering hands prevents sticking and allows for neater truffle formation.
04 -
Adding food coloring enhances festive presentation but is optional.