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Pumpkin Cheesecake Truffles Recipe

Pumpkin Cheesecake Truffles Recipe
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★★★★★

5.2 from 24 reviews

Delight in these rich and creamy Pumpkin Cheesecake Truffles, a perfect bite-sized treat that combines the flavors of pumpkin pie with the smoothness of cheesecake. Coated in granulated sugar and topped with chocolate chip ‘stems,’ these truffles are ideal for autumn celebrations, holiday parties, or any time you crave a seasonal dessert with a twist.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon butter
  • 4 ounces cream cheese, softened at room temperature
  • 1/2 cup canned pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup graham cracker crumbs
  • 1/3 cup white chocolate chips

Additional Ingredients

  • Orange food coloring (or red and yellow food colorings), as needed, optional
  • Granulated sugar, as needed, for rolling
  • Chocolate chips, for topping

Instructions

  1. Combine ingredients: In a skillet over medium heat, mix the butter, softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and is well combined, ensuring a smooth base.
  2. Add dry ingredients: Stir in the graham cracker crumbs and white chocolate chips. Continue stirring until the chocolate chips melt and the mixture turns smooth. If desired, add a few drops of food coloring to achieve a vibrant pumpkin hue.
  3. Cook until thickened: Keep stirring the pumpkin cheesecake mixture until it begins to release from the sides and bottom of the pan, indicating it has thickened sufficiently. If needed, cook a little longer to ensure the right consistency, as a thicker mixture makes better truffles.
  4. Chill the mixture: Pour the thickened mixture onto a butter-greased baking sheet. Spread it into an even layer and refrigerate for about 2 hours or until firm, allowing it to solidify for easy handling.
  5. Form truffles: Rub butter on your hands to prevent sticking. Scoop and roll the chilled pumpkin cheesecake dough into small balls, shaping each one evenly.
  6. Coat with sugar: Pour granulated sugar into a shallow bowl. Roll each truffle ball in the sugar to coat the surface thoroughly, providing a sweet and slightly crunchy exterior.
  7. Create pumpkin details: Using a toothpick, make ridges along the sides of the truffles to mimic the texture of a pumpkin. Place a chocolate chip on top of each ball as a ‘stem’.
  8. Serve or store: Serve the truffles immediately or refrigerate them until ready to enjoy. They keep well chilled for several days.

Notes

  • For best results, ensure the cream cheese is at room temperature before starting to facilitate smooth mixing.
  • If the mixture is too thin after cooking, continue heating gently until it thickens and releases from the pan.
  • Orange food coloring is optional but enhances the vibrant pumpkin look.
  • Use butter on your hands to prevent the truffle mixture from sticking while rolling.
  • Store truffles in an airtight container in the refrigerator for up to 5 days.
  • These truffles can be frozen for up to 1 month; thaw in the refrigerator before serving.

Nutrition

Keywords: pumpkin cheesecake truffles, pumpkin dessert, no-bake truffles, fall recipes, holiday treats, pumpkin spice dessert

Find it online: https://todayfoodrecipe.com/pumpkin-cheesecake-truffles-recipe/