Description
Pumpkin Cheesecake Truffles are creamy, decadent bites of pumpkin-spiced cheesecake wrapped in rich chocolate. Perfect for fall festivities!
Ingredients
Scale
- 8 oz (226g) cream cheese, softened
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 2 tbsp (30g) brown sugar, packed
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 16 oz (450g) chocolate (semi-sweet, dark, or white), finely chopped
- 2 tbsp (30ml) coconut oil or vegetable shortening
Instructions
- Step 1: Prepare the Filling In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add the pumpkin puree and continue beating until well incorporated. Now mix in both sugars, vanilla extract, pumpkin pie spice, and salt until combined. Gradually fold in the graham cracker crumbs using a spatula until you achieve a uniform, slightly sticky dough. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
- Step 2: Shape the Truffles Line a baking sheet with parchment paper. Remove the chilled mixture from the refrigerator. Using a 1-tablespoon cookie scoop or measuring spoon, portion out the filling and roll between your palms to form smooth balls. For easier handling, you might want to lightly dust your hands with powdered sugar. Place the formed balls on the prepared baking sheet and freeze for 30 minutes until firm.
- Step 3: Prepare the Chocolate Coating While the truffles are freezing, melt your chosen chocolate with the coconut oil using either a double boiler or microwave in 30-second intervals, stirring between each until smooth. Allow the chocolate to cool slightly while still maintaining a fluid consistency—this prevents it from melting the truffle centers during dipping.
- Step 4: Dip the Truffles Working with 5-6 truffles at a time (keeping the rest in the freezer), use a fork or chocolate dipping tool to submerge each ball completely in the melted chocolate. Lift it out, gently tap the fork against the bowl’s edge to remove excess chocolate, then carefully slide the truffle onto the parchment paper. If using toppings, sprinkle them on immediately before the chocolate sets.
- Step 5: Set and Store Allow the dipped Pumpkin Cheesecake Truffles to set completely at room temperature, which typically takes about 1 hour, or speed up the process by refrigerating them for 15-20 minutes. Once set, transfer the truffles to an airtight container, separating layers with parchment paper to prevent sticking.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 calories
- Sugar: 7g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg