No matter what time of the year it is, one bite of these creamy, decadent Pumpkin-Cheesecake Truffles will take you straight to autumn!
Definitely get your hands on Philadelphia’s Pumpkin Spice Cream Cheese to use in this recipe, if you can! I prefer using white vanilla candy melts that I get out of the bulk-food section at Winco, because they give you an extra-smooth, bright-white coating.
- 1/3 cup pumpkin purée
- 1 1/2 cups gingersnap cookie crumbs (I used a food-processor)
- 3 Tbsp. powdered sugar
- generous 1/2 tsp. cinnamon
- 1/8 tsp. freshly ground nutmeg (approximated; I just ground mine with the grater over the bowl)
- 1/8 tsp. ginger (I like mine spicy; use less if you don't like as much spice)
- 1/8 tsp. cloves (I like mine spicy; use less if you don't like as much spice)
- 4 oz. Philadelphia Pumpkin Spice Cream Cheese
- 1 Cup vanilla candy melts (measure, then melt)
- 14 oz. vanilla candy melts, melted
- 1/2 Tbsp. vegetable oil
- Using the dough-hook attachment of an electric mixer, combine pumpkin purée, cream cheese, powdered sugar and spices. When mixture is well-blended, add gingersnap cookie crumbs; combine until well blended. Gradually add melted white-chocolate and mix until combined.
- Freeze mixture for about 20 minutes, or until firm. Prepare a tray that will fit inside your freezer with a layer of wax paper, or parchment. Lightly coat with non-stick cooking spray. Also, lightly coat your hands with non-stick cooking spray. Using a melon-baller sprayed lightly with cooking spray, remove small balls of filling and roll it into a ball. Place on tray. Repeat until all of the filling has been rolled into balls, and place into the freezer for about 30 minutes.
- When the filling balls are firm, melt your white chocolate, and stir in the vegetable oil. Stir until smooth. It works best to use a smaller container for this, that way, your melted chocolate is deeper and less spread out, making it easier to fully dunk the truffles.
- Drop each truffle into the melted candy coating, and remove by lifting it out with a fork. Tap the fork on the edge of the container a couple of times to remove excess coating, and then gently slide the coated truffle onto wax/parchment paper lined tray using the back of a spoon. Decorate as desired.
- Refrigerate until candy coating is firm. I found that these taste best after being refrigerated overnight.
Adapted from Gimme Some Oven