Pumpkin Spice Cheesecake Truffles
Fall dessert heaven in a convenient to hold, 2 bite little ball. The inside is rich and full of pumpkin spice flavor and it's dipped in creamy white chocolate. Topped with some graham cracker crumbs. Really good!
Ingredients
- 2 oz cream cheese, room temp
- 2 tbsp powdered sugar
- 1/3 cup pumpkin puree
- 1 3/4 cup graham cracker crumbs about 15 full sheets. Use the extra for topping.
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 4 oz white chocolate, melted
Topping:
- 12 oz white chocolate, melted
- graham cracker crumbs
Instructions
- In a stand mixer, beat the powdered sugar and cream cheese until smooth. Then add pumpkin puree and beat until combined, scraping sides as needed. Add 1 3/4 cup graham cracker crumbs, pumpkin pie spice, cinnamon and 4 oz melted chocolate. Mix until smooth. Will be soft and thick. Cover and place in refrigerator for at least an hour, can do overnight.
- Line a baking sheet with parchment paper. Using a cookie scoop, scoop out truffles and roll into balls. Place back in fridge for half an hour to harden up.
- In a microwave sale bowl, melt chocolate in 20 second intervals, stirring in between until smooth and creamy. Dip truffles into chocolate and fully coat. Top with graham cracker crumbs. Let harden. Can be kept in an airtight container in the fridge for up to 5 days! Enjoy!