Pumpkin Cheesecake Truffles
Delightful bite-sized treats combining creamy pumpkin cheesecake with a crunchy sugar coating, perfect for fall celebrations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 24 truffles 1x
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon butter
- 4 ounces cream cheese, softened
- 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, for rolling
- Chocolate chips, for topping
Instructions
- Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir constantly until thickened and well-combined.
- Stir in the graham cracker crumbs and white chocolate chips until melted and smooth.
- Add food coloring if desired and continue to stir until the mixture pulls away from the sides of the pan.
- Pour the mixture onto a butter-greased baking sheet and spread into an even layer. Refrigerate until firm, about 2 hours or overnight.
- Rub butter on hands and roll the chilled mixture into small balls.
- Roll the truffle balls in granulated sugar to coat.
- Use a toothpick to make ridges along the sides of the truffles and top with chocolate chips.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Make sure to let the cream cheese soften for easy mixing. Experiment with different toppings and spices for creative variations.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg