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Pumpkin Cheesecake Truffles Recipe

Pumpkin Cheesecake Truffles Recipe
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★★★★★

5.2 from 9 reviews

Delight in these Pumpkin Cheesecake Truffles, a creamy, spiced treat featuring a luscious pumpkin and cream cheese filling rolled into bite-sized balls, coated in sparkling sugar, and topped with chocolate chips for a festive pumpkin look. Perfect for fall festivities or anytime you crave a sweet seasonal indulgence.

Ingredients

Scale

For the Truffle Filling

  • 1 tablespoon butter
  • 4 ounces cream cheese, softened
  • ½ cup canned pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup graham cracker crumbs
  • ⅓ cup white chocolate chips

Optional and Toppings

  • Orange food coloring (optional)
  • Granulated sugar (for rolling)
  • Chocolate chips (for topping)

Instructions

  1. Cook the Pumpkin Cheesecake Filling: In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and becomes well combined, creating a smooth, creamy base.
  2. Add Graham Crackers and White Chocolate: Stir in the graham cracker crumbs and white chocolate chips. Keep stirring until the chocolate has melted completely and the mixture feels smooth. Add a few drops of orange food coloring at this stage if you want vibrant colored truffles.
  3. Cool the Mixture: Pour the thickened pumpkin cheesecake mixture onto a butter-greased baking sheet and spread it evenly. Refrigerate the mixture for at least 2 hours or overnight until it firms up enough to shape.
  4. Roll the Truffles: Once chilled, rub butter on your hands to prevent sticking and roll the firm pumpkin cheesecake mixture into small golf ball-sized balls, ensuring they are uniform in size for even presentation.
  5. Coat the Truffles: Roll each ball in granulated sugar to coat. This creates a delightful sparkle and adds a touch of sweetness to the truffle’s exterior.
  6. Decorate: Use a toothpick to gently create ridges around each truffle, mimicking the look of a pumpkin. Top each truffle with a single chocolate chip to simulate a pumpkin stem, enhancing the festive appearance.
  7. Serve: Serve the truffles immediately as a sweet bite or store them refrigerated until ready to serve. They keep well and make an excellent seasonal treat.

Notes

  • Use softened cream cheese to ensure a smooth, creamy mixture without lumps.
  • Refrigerate the mixture thoroughly before rolling to avoid sticky hands and uneven shaping.
  • Orange food coloring is optional but highly recommended for authentic pumpkin color.
  • Store truffles in an airtight container in the refrigerator for up to one week.
  • For a gluten-free version, substitute graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies.
  • These truffles are best enjoyed chilled but can be left at room temperature for 15-20 minutes before serving for a softer texture.

Nutrition

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

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