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Pumpkin Cheesecake Balls Bake: 4 Amazing Treats

Pumpkin Cheesecake Balls Bake
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Enjoy these no-bake Pumpkin Cheesecake Balls, a delightful and easy-to-make dessert that captures the essence of autumn with creamy cheesecake and warm pumpkin spice flavors, all rolled into bite-sized portions and dipped in chocolate.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons (3 ounces) unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) can pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 1/2 cup semi-sweet chocolate chips
  • Optional: chopped pecans or walnuts for garnish
  • Optional: candied ginger for garnish

Instructions

  1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until crumbs are evenly coated.
  2. Press mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup for even packing.
  3. Refrigerate while preparing the filling.
  4. Beat softened cream cheese until smooth and creamy.
  5. Gradually add powdered sugar, beating until incorporated and fluffy.
  6. Stir in pumpkin puree, pumpkin pie spice, cinnamon, ginger, cloves, and vanilla extract. Mix until smooth.
  7. In a separate bowl, whip cold heavy cream until stiff peaks form. Do not overwhip.
  8. Gently fold whipped cream into the pumpkin mixture using a spatula.
  9. Pour filling over the chilled crust and spread evenly. This is your baked pumpkin cheesecake base.
  10. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the pumpkin cheesecake balls to set.
  11. Run a knife around the edges of the springform pan to loosen the cheesecake.
  12. Carefully remove the sides of the pan.
  13. Scoop out portions of cheesecake (using a 2-inch cookie scoop or spoon) and roll into balls to create your pumpkin cheesecake balls.
  14. Place balls on a parchment-lined baking sheet.
  15. Melt chocolate chips in a double boiler or microwave.
  16. Dip each cheesecake ball in melted chocolate, ensuring full coverage. Use a fork to help.
  17. Place coated balls back on the baking sheet. Garnish with pecans, walnuts, or candied ginger, if desired.
  18. Refrigerate for at least 30 minutes to set the chocolate and complete your pumpkin cheesecake balls.

Notes

  • Using your hands to mix the crust ensures thorough coating of the crumbs.
  • An electric mixer makes the filling process easier and smoother.
  • Don’t overwhip the heavy cream, or it will become grainy.
  • Gently folding the whipped cream into the filling maintains its airy texture.
  • Chilling the cheesecake overnight allows for optimal setting and flavor development for the pumpkin cheesecake balls.
  • A cookie scoop helps create uniform-sized pumpkin cheesecake balls.

Nutrition

Find it online: https://quizsavor.com/pumpkin-cheesecake-balls-bake/

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