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Irresistible Pumpkin Cheesecake Truffles for Autumn Bliss

Pumpkin Cheesecake Truffles
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Irresistible Pumpkin Cheesecake Truffles to Sweeten Autumn

Ingredients

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  • 8 oz Cream Cheese (Use vegan cream cheese for dairy-free option.)
  • 1 cup Canned Pumpkin Puree (Ensure it’s pure pumpkin, not spiced filling.)
  • 1 cup Sweetened Condensed Milk (Can substitute with coconut condensed milk.)
  • 1/4 cup Unsalted Butter
  • 1 cup Graham Cracker Crumbs (Use gluten-free crumbs if needed.)
  • 1/2 cup White Chocolate Chips (Substitute with dark chocolate if preferred.)
  • 1 tsp Pumpkin Pie Spice (Can mix your own with cinnamon, nutmeg, and ginger.)
  • 1 drop Food Coloring (Optional, for festive presentation.)

Instructions

  1. In a medium saucepan over medium-low heat, combine cream cheese, pumpkin puree, butter, pumpkin pie spice, and sweetened condensed milk. Stir for about 5 minutes until mostly smooth.
  2. Gradually fold in white chocolate chips and graham cracker crumbs until fully incorporated, about 3-4 minutes.
  3. If desired, add food coloring to the mixture and mix until the color is uniform.
  4. Spread the mixture on a buttered baking sheet and refrigerate for at least 2 hours to firm up.
  5. Roll small portions into balls the size of a walnut. If sticky, coat hands with butter.
  6. Roll each truffle in granulated sugar for added sweetness and sparkle.
  7. Use a toothpick to create vertical lines on each truffle for decoration, adding a chocolate chip on top as the stem.
  8. Refrigerate the decorated truffles until ready to serve to maintain shape and flavor.

Notes

    Nutrition

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

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