Pumpkin Cheesecake Truffles
Delightful Pumpkin Cheesecake Truffles blend creamy cheesecake with warm pumpkin spice, making them a perfect treat for any autumn occasion.
Ingredients
Main Ingredients
- 1 tablespoon butter For greasing hands and baking surface.
- 4 ounces cream cheese, softened Ensure it is at room temperature for easy blending.
- ½ cup canned pumpkin puree
- 1 14-ounce can sweetened condensed milk
- 1 ½ teaspoons pumpkin pie spice
- ½ cup graham cracker crumbs Or crushed gluten-free cookies for a gluten-free option.
- ⅓ cup white chocolate chips Or dairy-free chocolate chips for a vegan option.
- as needed orange food coloring Optional for coloring the truffles.
- granulated sugar For rolling the truffles.
- chocolate chips For topping the truffles.
Instructions
Preparation
- Gather all ingredients and prepare your workspace.
- Ensure the cream cheese is at room temperature for easy blending.
Cooking Mixture
- In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice.
- Stir consistently for 5 to 7 minutes until the mixture thickens.
- Add the graham cracker crumbs and white chocolate chips, stirring until fully melted and smooth.
Chilling and Formation
- Pour the mixture into a butter-greased baking sheet and spread evenly.
- Cover and refrigerate for at least 2 hours or overnight.
- Rub butter on your hands, then roll the chilled mixture into 1-inch balls.
- Roll each ball in granulated sugar for coating.
- Use a toothpick to create ridges on the truffles and top with a chocolate chip.
Serving
- Serve immediately or store in an airtight container in the fridge for up to a week.
Notes
Experiment with flavors by adding different spices. Ensure the mixture is adequately thickened before chilling.