Girl Tries Pumpkin Cheesecake Truffles

If you’ve been following my blog for more than 10 minutes, you can tell that I am all about that pumpkin. Pumpkin bars, cakes, whatever- If it’s pumpkin, I’ll eat it.

To fuel my constant craving for pumpkin (as well as my love of cheesecake and chocolate -so what, I have a sweet tooth, sue me), I decided to whip up some pumpkin cheesecake truffles.

They’re creamy, pumpkin-y, chocolatey, and delicious. Not to mention, they’re easy to make and they’re always a hit.

Here’s what you need (for ~14 truffles):

  • 1/4 cup pumpkin puree (canned)
  • 1/4 tsp ground cinnamon
  • 3 tbsp powdered sugar
  • 1 bag semi sweet chocolate chips
  • 1/8 tsp salt
  • 1 1/2 cups gingersnap cookie crumbs or graham cracker crumbs
  • 1/3 cup additional crumbs (graham cracker)
  • 3 oz cream cheese
  • 1/2 cup white chocolate

Combine all ingredients (including melted white chocolate) until they’re smooth and well blended. Reserve the semi-sweet chips and a few tablespoons of graham cracker crumbs for garnish.

Once you have a smooth mixture, pop the mixture into the fridge for an hour, until the dough is firm enough to be rolled into balls.

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Once you have a bunch of cheesecake balls, place a toothpick in each. Meanwhile, melt the semi-sweet chocolate, and then dip the balls in the chocolate and place them on a piece of parchment paper on a plate, garnish with some graham cracker crumbs, and then place them in the fridge or freezer until the chocolate hardens.
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The result is some insanely delicious, bite-size pumpkin goodness that you’ll want to keep all to yourself. Let me know if you try the recipe and what ya think!
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Don’t forget to follow @GirlTriesStuff on Twitter, Instagram, and Bloglovin‘!

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