Pumpkin Cheesecake Truffles
Ingredients
4 tablespoons cream cheese, at room temperature
2 tablespoons confectioners sugar
1/3 cup pumpkin puree
2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups white chocolate chips
Directions:
Prepare the Filling: In a large bowl, beat the cream cheese and confectioners sugar with an electric mixer until creamy. Add the pumpkin puree and continue to beat until well combined. Mix in the graham cracker crumbs, cinnamon, nutmeg, ginger, and cloves until fully incorporated. Cover the mixture and refrigerate for at least 4 hours.
Form the Truffles: Line two baking sheets with parchment paper. Scoop the chilled mixture and roll into 1-inch balls, placing them on the prepared baking sheets. Once all the dough is shaped, chill the balls for an additional 30 minutes.
Melt the Chocolate: In the last few minutes of chilling, set up a double boiler by placing a heat-safe bowl over a saucepan with 2 inches of water. Ensure the bowl doesnt touch the water. Add the white chocolate chips to the bowl and heat over medium, stirring until melted. Let the melted chocolate rest for 2 minutes.
Coat the Truffles: Remove the truffle balls from the refrigerator. Dip each ball into the melted chocolate, using a fork to lift and allow excess chocolate to drip off before placing it back on the parchment-lined baking sheet. If desired, sprinkle with additional graham cracker crumbs before the chocolate sets.
Set and Serve: Return the truffles to the refrigerator and allow the chocolate to set completely before serving.
Nutritional Information:
Prep Time: 20 minutes plus chilling time
Servings: Approximately 24 truffles
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