Pumpkin Pie Cheesecake Truffles
Dive into the autumn spirit with our no-bake Pumpkin Pie Cheesecake Truffles! Crafted with a tempting mix of cream cheese, pumpkin puree, graham cracker crumbs, and spiced up with the iconic pumpkin pie spice - these bite-sized wonders are then adorned with a white chocolate finish. Yum!
Print
Pin
Servings: 20 Truffles
Ingredients
- 1 tablespoon of unsalted butter
- 4 oz of cream cheese at room temperature
- 1/2 cup of pure pumpkin puree
- One 14 oz can of sweetened condensed milk
- 2 teaspoons of pumpkin pie spice
- 1/2 cup of finely ground graham cracker crumbs
- 1/2 cup of premium quality white chocolate chips or melting wafers
- Orange food dye as required
- Granulated sugar for coating
- Chocolate chips for garnishing
Instructions
- In a medium saucepan, combine butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice over medium heat. Stir until well combined and thickened.
- Add white chocolate and graham cracker crumbs and stir until white chocolate has melted.
- Add food coloring until desired color is reached. Continue stirring until pumpkin mixture has thickened and releases from the sides of the pan.
- Transfer mixture to a greased baking sheet and spread out with a rubber spatula. Chill until firm, at least 2 hours and up to overnight.
- Once chilled, coat your hands in butter, then roll chilled dough into small balls.
- Fill a shallow bowl with sugar, then roll balls in sugar to coat.
- Using a toothpick, make ridges on the truffle so it resembles a pumpkin and top with a chocolate chip.
- Chill until ready to serve. Enjoy!
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
