Description
These Pumpkin Cheesecake Truffles are a delightful autumn treat combining creamy pumpkin-flavored cheesecake with sweet white chocolate and a crunchy graham cracker bite. No baking required, they’re simple to prepare on the stovetop and perfect for festive gatherings or cozy nights in.
Ingredients
Scale
Truffle Mixture
- 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
Coating
- Granulated sugar for coating
Instructions
- Melt and Combine: In a skillet over medium heat, melt the butter. Add the softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens and becomes smooth, ensuring that all ingredients are well incorporated.
- Add Dry Ingredients: Remove the skillet from heat and stir in the graham cracker crumbs and white chocolate chips until fully combined and smooth. Optionally, add food coloring to enhance the color.
- Chill the Mixture: Pour the combined mixture onto a greased baking sheet and spread it out evenly. Place the baking sheet in the refrigerator for at least 2 hours, or until the mixture is firm enough to handle.
- Form Truffles: Once chilled, grease your hands with butter and roll the firm mixture into small bite-sized balls, approximately 1 inch in diameter.
- Coat with Sugar: Roll each truffle in granulated sugar to coat evenly. Place the finished truffles on a tray and store in the refrigerator until ready to serve.
Notes
- Use softened cream cheese for easier blending and smoother texture.
- Refrigerate thoroughly to ensure the mixture firms up well for rolling.
- Optional: Add orange or yellow food coloring for a more vibrant pumpkin color.
- Store truffles in an airtight container in the refrigerator for up to one week.
- You can substitute pumpkin pie spice with cinnamon, nutmeg, and cloves if preferred.
