Pumpkin Cheesecake Truffles Recipe
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 4 oz cream cheese, softened to room temperature
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 12 oz white chocolate melting wafers or high-quality white chocolate chips
- Optional: Extra graham cracker crumbs or orange sprinkles for garnish
Instructions
- In a large mixing bowl, beat the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and cinnamon together until smooth and well combined. You can use a hand mixer or a sturdy spatula for this step.
- Gently fold in the graham cracker crumbs until the mixture forms a thick, uniform dough. Ensure all the crumbs are evenly distributed so the truffles have a consistent texture throughout.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 to 60 minutes. Chilling the dough is essential because it makes the mixture less sticky and much easier to roll into perfect spheres.
- Line a baking sheet with parchment paper. Scoop about one tablespoon of the chilled mixture and roll it between your palms to form a 1-inch ball. Place the balls on the prepared baking sheet and return them to the freezer for 15 minutes to firm up before coating.
- While the truffles are firming in the freezer, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until completely smooth. Be careful not to overheat the chocolate, as it can seize.
- Using a fork or a dipping tool, submerge each truffle ball into the melted chocolate. Tap off the excess and place back onto the parchment paper. Immediately top with a sprinkle of graham cracker crumbs or cinnamon before the chocolate sets. Refrigerate for another 15 minutes until the shells are hard.