Description
Delight in these festive Chocolate-Dipped Pumpkin Cheesecake Truffles, perfect for a seasonal treat. Creamy pumpkin cheesecake centers are rolled into bite-sized balls, chilled, and then dipped in rich semi-sweet chocolate. Finished with a crunchy crushed gingersnap topping, these truffles offer a perfect blend of smooth, sweet, and spiced flavors ideal for fall celebrations or cozy gatherings.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- ½ cup pumpkin purée
- 1½ cups powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Chocolate Coating and Topping
- 12 oz semi-sweet chocolate chips or melting wafers
- ½ cup crushed gingersnaps (for topping)
Instructions
- Prepare the cheesecake mixture: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract, mixing thoroughly until the mixture is evenly combined and smooth.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate the cheesecake mixture for 1 to 2 hours, or until it firms up enough to shape into balls.
- Form the truffles: Once chilled, roll the mixture into 1-inch balls using your hands. Place the shaped balls onto a parchment-lined tray and freeze them for 20 to 30 minutes to set firmly.
- Melt the chocolate: Melt the semi-sweet chocolate chips or melting wafers in a heatproof bowl set over simmering water, stirring until smooth. Alternatively, use a microwave in 30-second bursts, stirring between each until fully melted.
- Dip and coat the truffles: Remove a frozen truffle, dip it into the melted chocolate ensuring full coverage, and place it back on the parchment paper. Immediately sprinkle crushed gingersnaps over the chocolate coating before it sets. Repeat for all truffles.
- Set the truffles: Refrigerate the chocolate-coated truffles until the chocolate is firm and set, approximately 15 to 30 minutes, before serving.
Notes
- For best results, use fresh pumpkin purée, not pumpkin pie filling.
- Keep the truffles chilled during the dipping process to prevent melting.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Substitute dark chocolate for a richer chocolate flavor if desired.
- To make the recipe gluten free, substitute crushed gingersnaps with gluten-free cookies for topping.
