Description
These Pumpkin Pie Cheesecake Truffles are a delightful bite-sized dessert combining the creamy richness of cheesecake with the warm flavors of pumpkin pie spice. Coated in smooth white chocolate and garnished with crunchy graham cracker crumbs, these truffles are perfect for fall gatherings or anytime you crave a sweet, festive treat.
Ingredients
Scale
Cheesecake Mixture
- 1/2 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/4 cups graham cracker crumbs (plus extra for garnish)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
Coating
- 12 oz white chocolate, for coating
Instructions
- Beat the cream cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or a sturdy whisk.
- Mix in flavorings: Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and melted butter to the bowl. Mix thoroughly until the mixture is creamy and fully combined.
- Incorporate graham cracker crumbs: Fold in the graham cracker crumbs gently. Add a little more if needed until the mixture reaches a consistency that is firm enough to scoop and roll.
- Form the truffles: Scoop the mixture into 1-inch balls using a small cookie scoop or spoon, then roll them between your palms to create smooth spheres. Place them on a tray and freeze for 30 minutes to firm up.
- Melt the white chocolate: Melt the white chocolate in the microwave by heating in 20-second intervals, stirring between each until smooth and fully melted.
- Dip the truffles: Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate, allowing any excess to drip off.
- Garnish and set: Place the coated truffles on a parchment-lined tray. Sprinkle with extra graham cracker crumbs or pumpkin pie spice as garnish.
- Allow chocolate to harden: Let the truffles sit at room temperature or place them in the refrigerator until the chocolate coating has fully hardened.
- Store: Store the truffles in the refrigerator for up to 7 days or freeze for up to 1 month in an airtight container.
Notes
- For best results, use full-fat cream cheese for a richer flavor and texture.
- Ensure the cream cheese is fully softened to avoid lumps in the mixture.
- You can substitute white chocolate with dark or milk chocolate if preferred.
- These truffles can be stored in the freezer; let them thaw slightly before serving for optimal texture.
- Add a pinch of salt to the white chocolate for enhanced flavor balance.
