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Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles
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Pumpkin Cheesecake Truffles are rich, creamy, and bite-sized treats combining the smooth texture of cheesecake with warm pumpkin and festive spices. Perfect for fall gatherings, gifting, or cozy snacks, these truffles are easy to make with simple ingredients, customizable flavors, and a delicious chocolate coating.

Ingredients

Scale

Main Ingredients

  • 8 oz cream cheese, softened at room temperature
  • 1/2 cup pumpkin puree (canned or fresh)
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and ground clove)
  • 1 teaspoon vanilla extract

Coating

  • 8 oz white or dark chocolate chips (for melting)

Optional Toppings

  • Crushed pecans or walnuts
  • Cinnamon sugar
  • Edible gold dust

Instructions

  1. Prepare the Pumpkin Cheesecake Mixture: Soften the cream cheese at room temperature. In a mixing bowl, combine the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until smooth, creamy, and well incorporated for a velvety consistency.
  2. Chill the Mixture: Cover the bowl and refrigerate for at least two hours to firm up the texture, ensuring the mixture is easier to roll into truffles without sticking or crumbling.
  3. Shape the Truffles: Using a small cookie scoop or tablespoon, portion out the chilled mixture and roll between your palms to form smooth, uniform balls. Place each truffle onto a parchment-lined tray.
  4. Melt the Chocolate Coating: Gently melt your choice of white or dark chocolate chips in a microwave-safe bowl or double boiler, stirring occasionally until smooth and glossy.
  5. Dip and Decorate: Using a fork or dipping tool, fully coat each cheesecake ball in the melted chocolate. Tap off excess chocolate gently and place back on parchment. Before the coating hardens, sprinkle desired toppings such as crushed nuts or cinnamon sugar.
  6. Let the Truffles Set: Refrigerate the dipped truffles for at least 30 minutes until the chocolate hardens completely, locking in the creamy interior.

Notes

  • Soften cream cheese fully to achieve the smoothest mixture.
  • Do not skip chilling the mixture; it facilitates easy rolling and prevents melting during dipping.
  • Add a teaspoon of coconut oil to the melted chocolate for a shinier, more flexible coating.
  • Use a fork to dip and gently tap off excess chocolate to avoid thick clumps.
  • Store the truffles refrigerated until serving to keep them fresh and firm.

Nutrition

Keywords: pumpkin, cheesecake, truffles, fall dessert, no bake, autumn treats, gluten free, holiday dessert

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