Description
Delicious Pumpkin Cheesecake Truffles that combine creamy cheesecake with warm pumpkin flavors, perfect for fall gatherings.
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
- Orange food coloring (optional)
- Granulated sugar, as needed, for rolling
- Chocolate chips, for topping
Instructions
- In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until thickened.
- Stir in graham cracker crumbs and white chocolate chips until melted and smooth. Add food coloring if desired.
- Continue stirring until the mixture pulls away from the pan sides.
- Pour onto a greased baking sheet and refrigerate for 2 hours or overnight.
- Rub butter on your hands and roll the chilled mixture into small balls.
- Roll truffle balls in granulated sugar.
- Use a toothpick to make ridges on truffles and top with chocolate chips.
- Serve immediately or refrigerate until ready to serve.
Notes
For a stronger pumpkin flavor, add more pumpkin puree. Use slightly wet hands to prevent sticking when rolling the truffles.