Pumpkin Cheesecake Truffles (Print-Friendly Version)
Bite-sized creamy pumpkin cheesecake coated in chocolate with warming cinnamon and vanilla notes.
# Ingredients Required:
→ Main mixture
01 -
226 g cream cheese, softened
02 -
240 g pumpkin puree
03 -
120 g powdered sugar
04 -
1 tsp ground cinnamon
05 -
1 tsp vanilla extract
→ Chocolate coating
06 -
170 g semi-sweet chocolate chips
07 -
85 g white chocolate chips
# Detailed Directions:
01 -
Assemble all ingredients and prepare your workspace for efficient assembly.
02 -
In a mixing bowl, blend cream cheese, pumpkin puree, powdered sugar, cinnamon, and vanilla extract until the mixture is smooth and homogenous.
03 -
Refrigerate the mixture for 60 minutes to firm up for easier shaping.
04 -
Form the chilled mixture into tablespoon-sized balls and arrange them on a parchment-lined baking sheet.
05 -
Gently melt semi-sweet chocolate chips using a microwave in short intervals until smooth.
06 -
Dip each truffle into the melted semi-sweet chocolate, place back on the baking sheet, then drizzle with melted white chocolate if desired.
07 -
Allow the coated truffles to set at room temperature before serving.
# Helpful Advice:
01 -
Use fully softened cream cheese for a smooth mixture. Chilling is essential for shaping. Employ high-quality chocolate for best texture and flavor. Store truffles refrigerated to maintain shape and freshness.