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.
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.
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!