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Pumpkin Cheesecake Truffles

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Pumpkin Cheesecake Truffles are bite-sized treats filled with a creamy pumpkin cheesecake mixture, wrapped in a graham cracker crust, dipped in white chocolate, and topped with a chocolate chip for a sweet and festive dessert.

Ingredients

1 tablespoon butter

4 ounces cream cheese, softened at room temperature

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 (or red and yellow food colorings), as needed, optional

Granulated sugar, as needed, for rolling

Chocolate chips, for topping

Instructions

  1. Prepare the Filling: In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the cream cheese and pumpkin puree, stirring until smooth and well combined.
  2. Add the Sweetened Condensed Milk: Stir in the sweetened condensed milk and pumpkin pie spice, continuing to cook and stir the mixture over medium heat for about 2-3 minutes. The mixture should be smooth and creamy.
  3. Cool the Mixture: Remove the saucepan from the heat and let the mixture cool to room temperature. Once cooled, fold in the graham cracker crumbs, mixing until the crumbs are evenly distributed throughout the mixture.
  4. Shape the Truffles: Once the mixture is cool enough to handle, use a tablespoon or a small cookie scoop to scoop out portions of the mixture. Roll each portion into a ball and place on a parchment-lined tray or baking sheet. Continue until all the mixture is shaped into truffles.
  5. Chill: Place the truffles in the refrigerator for at least 1 hour, or until firm.
  6. Coat the Truffles: In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals, stirring in between, until completely smooth. If you want to add color to your truffles, add a few drops of orange food coloring or a mix of red and yellow to achieve your desired shade.
  7. Dip and Coat: Using a fork or a toothpick, dip each truffle into the melted white chocolate, allowing any excess to drip off. Roll the truffle in granulated sugar for a light coating, if desired.
  8. Add the Toppings: Place a chocolate chip on top of each truffle as a garnish.
  9. Set and Serve: Return the truffles to the refrigerator to set for 30 minutes to an hour before serving. Enjoy!

Notes

The food coloring is optional and can be omitted for a more natural look.

For an extra twist, roll the truffles in crushed nuts instead of sugar.

For a dairy-free version, use dairy-free cream cheese and chocolate chips.

Nutrition

Find it online: https://justsosavory.com/pumpkin-cheesecake-truffles/