why make this recipe
Pumpkin Cheesecake Truffles are a delightful treat that combine the rich flavors of cheesecake with the warm spices of pumpkin pie. They are perfect for fall gatherings, holidays, or simply when you want a sweet, comforting snack. These truffles are easy to make, fun to roll, and will impress your friends and family with their festive look and yummy taste. If you’re a fan of pumpkin flavors or cheesecake, these truffles are a must-try!
how to make Pumpkin Cheesecake Truffles
Ingredients:
- 1 tablespoon butter
- 4 ounces cream cheese, softened at room temperature
- 1/2 cup canned pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/3 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
Directions:
- In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and combines well.
- Stir in the graham cracker crumbs and white chocolate chips. Keep stirring until everything is melted and smooth. If you want, add a few drops of food coloring to make the truffles more festive.
- Continue to stir until the mixture pulls away from the sides and bottom of the skillet. If it’s not thick enough, cook it a little longer.
- Pour the mixture onto a butter-greased baking sheet. Spread it into an even layer and let it cool in the fridge until firm, which takes about 2 hours or overnight.
- Once firm, rub some butter on your hands to keep the mixture from sticking, then roll the pumpkin cheesecake dough into small balls.
- Put some granulated sugar in a shallow bowl and roll the truffle balls in the sugar to coat them.
- Use a toothpick to make ridges along the sides of the truffles. Top each one with a chocolate chip to look like a stem.
- Serve the truffles immediately or keep them in the fridge until you’re ready to enjoy them.
how to serve Pumpkin Cheesecake Truffles
These truffles can be served on a festive plate for gatherings or as a delightful dessert after dinner. They are also great as a treat for parties or as gifts for friends and family. Just keep them cool until serving time!
how to store Pumpkin Cheesecake Truffles
Store the Pumpkin Cheesecake Truffles in an airtight container in the refrigerator. They will stay fresh for about 5 to 7 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to thaw them in the fridge before serving.
tips to make Pumpkin Cheesecake Truffles
- Make sure your cream cheese is soft for easy mixing.
- Adjust the sweetness by adding a little more or less sugar as you roll the truffles.
- For a fun appearance, try using different colored food coloring.
- Don’t skip the chilling time; it helps the truffles hold their shape.
variation
You can experiment with flavors by adding crushed nuts, coconut, or even swapping out the pumpkin for different purees, like sweet potato. You can also try using dark chocolate chips for a richer chocolate taste.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure to cook and strain it well to remove excess moisture.
2. Can I make these truffles vegan?
You can substitute the cream cheese with a plant-based cream cheese and use coconut condensed milk to make the truffles vegan-friendly.
3. How do I prevent the truffles from sticking to my hands?
Rub a bit of butter on your hands before rolling the truffles to help prevent sticking.
Enjoy your homemade Pumpkin Cheesecake Truffles! They are sure to bring warmth and sweetness to any occasion!
Pumpkin Cheesecake Truffles
Ingredients
Method
- In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and combines well.
- Stir in the graham cracker crumbs and white chocolate chips. Continue stirring until everything is melted and smooth.
- If desired, add a few drops of food coloring to make the truffles more festive.
- Continue to cook until the mixture pulls away from the sides and bottom of the skillet. If it’s not thick enough, cook it a little longer.
- Pour the mixture onto a butter-greased baking sheet. Spread it into an even layer and let it cool in the fridge until firm, which takes about 2 hours or overnight.
- Once firm, rub some butter on your hands to prevent sticking, then roll the pumpkin cheesecake dough into small balls.
- Put granulated sugar in a shallow bowl and roll the truffle balls in the sugar to coat.
- Use a toothpick to make ridges along the sides of the truffles and top each one with a chocolate chip to look like a stem.
- Serve the truffles immediately or keep them in the fridge until ready to enjoy.
- Store the truffles in an airtight container in the refrigerator for about 5 to 7 days or freeze them for up to 3 months.