White Chocolate Pumpkin Cheesecake Balls
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 2 1/2 cups graham cracker crumbs
- 12 oz white chocolate melting wafers or high-quality white chocolate chips
- Optional: Orange food coloring or extra graham cracker crumbs for decoration
Instructions
- In a large mixing bowl, beat the softened cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice together. Use a hand mixer or a stand mixer to ensure the mixture is completely smooth and free of lumps.
- Gradually add the graham cracker crumbs to the cream cheese mixture. Stir with a spatula until a thick, dough-like consistency forms. The mixture should be firm enough to hold its shape when rolled.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 to 60 minutes. Chilling the dough makes it much easier to handle and prevents it from sticking to your hands during the rolling process.
- Line a baking sheet with parchment paper. Scoop about one tablespoon of the mixture at a time and roll it between your palms to create a smooth ball. Place the balls on the prepared baking sheet.
- Place the white chocolate melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely smooth. If you are using food coloring, stir it in now to achieve your desired shade of orange.
- Using a fork or a dipping tool, submerge each cheesecake ball into the melted chocolate. Lift it out, let the excess drip off, and return it to the parchment paper. While the chocolate is still wet, sprinkle with extra graham cracker crumbs or pumpkin spice for a decorative finish.
- Place the baking sheet back in the refrigerator for about 15 minutes to allow the chocolate shell to harden completely. Once set, they are ready to serve!