Pumpkin Cheesecake Truffles Recipes
PUMPKIN CHEESECAKE TRUFFLES
Surprise the family with Pumpkin Cheesecake Truffles. Dipped in chocolate and topped with pumpkin spice, these Pumpkin Cheesecake Truffles are a big hit!
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h35m
Yield 11 servings, 2 truffles each
Number Of Ingredients 5
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar and 3/4 tsp. pumpkin pie spice; mix well.
- Scoop cream cheese mixture into 22 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
- Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining pumpkin pie spice.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 105 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 10 g, Protein 3 g
PUMPKIN-CINNAMON CHEESECAKE TRUFFLES
Pumpkin-cinnamon cheesecake truffles recipe--easy, quick, and so tasty!
Provided by Charming-Food
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 36
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment paper.
- Combine cream cheese and powdered sugar in a bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add pumpkin puree; beat until combined. Add 1 3/4 cups wafer crumbs, pumpkin pie spice, and cinnamon; beat until everything is combined and the mixture is soft and thick, about 2 minutes.
- Roll pumpkin mixture into teaspoon-sized balls and place onto the prepared baking sheets.
- Place white chocolate in a microwave-safe bowl. Microwave on high power until chocolate is completely melted and smooth, about 1 minute.
- Dip each truffle into the melted chocolate using 2 forks, and return to the baking sheet. Repeat with remaining truffles. Sprinkle truffles with wafer crumbs and cinnamon and store in the refrigerator until chocolate has completely set, at least 1 hour.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 9 g, Cholesterol 2.4 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 42.4 mg, Sugar 2.4 g
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5/5 (8)Category Nut-Free, Vegetarian, Autumn, DessertCuisine AmericanTotal Time 2 hrs 10 mins
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- Prepare and bake the cake according to directions on the box for a 9x13 cake. Let the cake cool completely.
- Add the cream cheese, half and half and pumpkin puree to the bowl of an electric mixer fitted with the paddle attachment. Beat the ingredients until the come together.
- Slice the cake into 10 pieces. With the mixer on the lowest setting, drop the cake pieces into the mixer one at a time. Take care not to overmix. You want the mixture to just come together.
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- Pour into greased glass dish and bake for 20-24 minutes (if cake box says otherwise, follow those instructions), or until a toothpick comes out clean.
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Estimated Reading Time 3 mins
- In a blender or food processor, crush graham crackers into fine, almost flour like texture, and measure out 1 cup of crumbs
- To the cream cheese mixture, add the pumpkin, graham cracker crumbs, pumpkin pie spice, salt, and coconut flour and beat to combine
PUMPKIN CHEESECAKE TRUFFLES - HOST THE TOAST
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- Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir constantly until thickened and well-combined. Stir in the graham crackers and white chocolate chips until melted and smooth. Add a few drops of food coloring if desired.
- Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottoms of the pan when stirred. (If it doubt, cook a bit longer– it’s better to the thicker than too thin.)
- Pour over a butter-greased baking sheet. Spread into an even layer and refrigerate until firm, about 2 hours, or overnight.
- Rub butter on your hands to prevent sticking and then roll the chilled pumpkin cheesecake dough into small balls.
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- Set a metal or ceramic bowl over barely simmering water. Do not allow bottom of bowl to touch water. Melt butter and chocolate together until smooth.
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- In a food processor, grind the Oreos until powdery. Set aside 1-2 tablespoons of crushed Oreos, and mix in a pinch of cinnamon for color.
- Pour the majority of the Oreos into a medium bowl and stir in cream cheese, pumpkin puree, and spices until homogenous. Place mix into refrigerator and cool for at least 30 minutes.
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From gimmedelicious.com
Estimated Reading Time 5 mins
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Estimated Reading Time 6 mins
- With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
- Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
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- In a stand mixer or with a hand mixer, mix together cream cheese, pumpkin, and powdered sugar until smooth. Mix in graham cracker crumbs and pumpkin spice on medium speed until smooth and incorporated, about 2 minutes. Refrigerate the thick dough for 3-24 hours.
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