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Pumpkin Cheesecake Truffles With White Chocolate Recipe

Pumpkin cheesecake truffles are made with a spiced pumpkin and cream cheese filling, rolled in graham cracker crumbs, then dipped in white chocolate. Chill the filling until firm and refrigerate the finished truffles until their smooth coating is set.
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Prep Time 30 minutes
Cook Time 2 minutes
chilling time 2 hours 10 minutes
Total Time 2 hours 42 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup canned pumpkin puree not pumpkin pie filling
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.125 tsp ground nutmeg
  • 0.125 tsp salt
  • 2.5 cups graham cracker crumbs
For the coating
  • 16 oz white chocolate melting wafers

Equipment

  • 1 electric mixer
  • 1 baking sheet

Method
 

Make the filling
  1. Beat the cream cheese in a large bowl with an electric mixer until smooth.
  2. Add the pumpkin, powdered sugar, vanilla, cinnamon, ginger, nutmeg, and salt, and beat until evenly combined.
  3. Stir in the graham cracker crumbs until the mixture is thick and uniform, then cover and refrigerate for 1 to 2 hours, until firm.
Shape and chill
  1. Line a baking sheet with parchment paper, then scoop the filling into 1-tablespoon portions and roll them into balls.
  2. Arrange the balls on the baking sheet and freeze for 15 minutes, until firm but not frozen solid.
Coat the truffles
  1. Put the white chocolate wafers in a microwave-safe bowl and microwave at 50% power in 20-second bursts, stirring after each, until smooth.
  2. Dip each chilled ball in the melted chocolate, let the excess drip back into the bowl, and return it to the parchment-lined sheet.
  3. Refrigerate the truffles for 20 to 30 minutes, until the coating is set.

Notes

For neat dipping, keep the centers chilled and work in small batches. Store in an airtight container in the refrigerator for up to 5 days; they can be frozen. For a gluten-free option, use gluten-free graham cracker crumbs.