Description
Decadent Pumpkin Cheesecake Truffles combining creamy pumpkin-flavored cheesecake filling with a crunchy graham cracker base, coated with sparkling sugar and topped with chocolate chips for a festive fall treat.
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
- Orange food coloring (optional)
For Coating and Decoration
- Granulated sugar (for rolling)
- Chocolate chips (for topping)
Instructions
- Cook the Pumpkin Cheesecake Filling: In a skillet over medium heat, combine the butter, softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and becomes smooth and well combined, ensuring no lumps remain.
- Add Graham Crackers and White Chocolate: Stir in the graham cracker crumbs and white chocolate chips. Continue stirring until the mixture is completely smooth and the white chocolate chips have melted into the filling. If desired, add a few drops of orange food coloring to enhance the autumnal hue.
- Cool the Mixture: Pour the thickened pumpkin cheesecake mixture onto a butter-greased baking sheet, spreading it evenly. Refrigerate for at least 2 hours or overnight until firm enough to roll.
- Roll the Truffles: After chilling, grease your hands with butter to prevent sticking and roll the mixture into small balls roughly the size of golf balls, ensuring they are smooth and compact.
- Coat the Truffles: Roll each truffle in granulated sugar to coat them evenly, which adds a sparkling appearance and extra sweetness.
- Decorate: Use a toothpick to gently create ridges around the sides of each truffle, mimicking the look of a pumpkin. Place a single chocolate chip on top of each to simulate a pumpkin stem.
- Serve: Serve the truffles immediately for best texture or store them in the refrigerator until ready to serve, keeping them chilled and fresh.
Notes
- Ensure the cream cheese is softened for smooth mixing.
- Use fresh pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves for authentic flavor.
- Rolling your hands with butter helps prevent sticking during truffle shaping.
- Chilling time can be extended overnight for easier handling.
- Store truffles in an airtight container in the refrigerator for up to 5 days.
- Optional: For a vegan variation, substitute cream cheese and condensed milk with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Stovetop, Refrigeration, Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (approx. 30g)
- Calories: 110
- Sugar: 13g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: pumpkin cheesecake truffles, pumpkin truffles, no-bake pumpkin dessert, fall desserts, pumpkin snacks, holiday treats
