Pumpkin Cheesecake Truffles Recipe
Delight in these creamy and festive Pumpkin Cheesecake Truffles, perfect for autumn gatherings or holiday treats. Combining the rich flavors of pumpkin, cream cheese, and pumpkin pie spice with a sweet graham cracker crust and melty white chocolate, these bite-sized truffles are coated in sugar and adorned with chocolate ‘stems’ to resemble miniature pumpkins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: Approximately 24 truffles 1x
- Category: Dessert
- Method: Stovetop cooking and chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main 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 (or red and yellow food colorings), as needed, optional
For Coating and Decoration
- Granulated sugar, as needed, for rolling
- Chocolate chips, for topping
Instructions
- Combine Ingredients: In a skillet over medium heat, add butter, softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and all ingredients are well combined, ensuring a smooth texture.
- Add Dry Ingredients: Stir in the graham cracker crumbs and white chocolate chips. Continue stirring until the chocolate chips melt completely and the mixture is smooth. Add a few drops of orange food coloring if desired to enhance the color.
- Thicken Mixture: Keep stirring the pumpkin cheesecake mixture until it starts to release from the sides and bottom of the pan. If the mixture is still too thin, continue cooking until it reaches a thicker consistency suitable for shaping.
- Chill the Mixture: Pour the thickened mixture onto a butter-greased baking sheet and spread it into an even layer. Refrigerate for at least 2 hours or overnight to allow it to firm up.
- Form Truffles: Once chilled and firm, rub butter on your hands to prevent sticking, then roll the pumpkin cheesecake dough into small balls, roughly one inch in diameter.
- Coat with Sugar: Pour granulated sugar into a shallow bowl and roll each truffle ball in the sugar to coat evenly for a sparkly finish.
- Create Pumpkin Details: Using a toothpick, gently make ridges along the sides of each truffle to mimic pumpkin grooves. Top each truffle with a chocolate chip to resemble pumpkin stems.
- Serve or Store: Serve immediately for best texture or refrigerate until ready to enjoy. Keep well chilled to maintain firmness.
Notes
- Use softened cream cheese for easier mixing and better texture.
- If mixture isn’t thickening, continue cooking gently as thicker consistency is essential for rolling.
- You can use red and yellow food colorings to create a custom orange color if you don’t have orange food coloring.
- For a smoother mixture, ensure the pumpkin puree is well drained to avoid excess moisture.
- Store truffles in an airtight container in the refrigerator for up to 5 days.
- These truffles can also be frozen; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 truffle (approx. 20g)
- Calories: 90 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 3.5 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1.2 g
- Cholesterol: 15 mg
Keywords: pumpkin cheesecake truffles, pumpkin desserts, fall treats, Halloween candy, bite-sized cheesecake, pumpkin snacks
Find it online: https://nayabaker.com/pumpkin-cheesecake-truffles-recipe/
