Pumpkin Cheesecake Truffles (Printer-Friendly Version)
Bite-sized creamy treats blending pumpkin puree and cream cheese with a sweet, festive touch.
# What You'll Need:
→ Dairy and Fats
01 -
1 tablespoon unsalted butter
02 -
4 ounces cream cheese, softened at room temperature
→ Canned Goods
03 -
½ cup canned pumpkin puree
04 -
1 (14-ounce) can sweetened condensed milk
→ Spices and Flavorings
05 -
1½ teaspoons pumpkin pie spice
06 -
Orange food coloring, or red and yellow food colorings as needed (optional)
→ Baking and Sweets
07 -
½ cup graham cracker crumbs
08 -
⅓ cup white chocolate chips
09 -
Granulated sugar, as needed for rolling
10 -
Chocolate chips for topping
# Steps to Follow:
01 -
In a skillet set over medium heat, melt the butter. Add cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens, about 10 minutes.
02 -
Stir in graham cracker crumbs and white chocolate chips until melted and the mixture is smooth. Optionally, add food coloring to achieve the desired hue.
03 -
Pour the mixture onto a butter-greased baking sheet. Refrigerate for at least 2 hours or overnight until firm.
04 -
Using lightly greased hands, roll small portions of the chilled mixture into bite-sized balls.
05 -
Roll each ball in granulated sugar and top with a chocolate chip to garnish.
# Additional Tips:
01 -
For best results, chill the mixture overnight to ensure easy rolling and firm truffles.