No matter what time of the year it is, one bite of these creamy, decadent Pumpkin Cheesecake Truffles will take you straight to autumn!
Sometimes you just need to indulge in a decadent dessert…like Pumpkin Cheesecake. But for some of us, we don’t necessarily need an entire cheesecake in our icebox. I don’t mean because it won’t get eaten…I mean because it will get eaten. The entire thing. By ourselves.
Enter Pumpkin Cheesecake Truffles – one bite (or two, let’s be honest) of decadence, without the risk of consuming an entire cheesecake.
Now, while there are dozens of pumpkin-spiced truffles out there on the internet, so many of them do not contain any actual pumpkin, and instead, just use spices. So I set out to develop a recipe that uses even just the teensiest bit of pumpkin (in this case, 1/4 Cup), so this is the perfect recipe to make when you have just a small bit of pumpkin leftover from another recipe.
Definitely get your hands on Philadelphia’s Pumpkin Spice Cream Cheese to use in this recipe, if you can! If not, regular cream cheese works fine, and is just as delicious.
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. I’ve noticed that other brands of candy melts seem to be rather soft, and don’t melt as smoothly.
A Bite-Sized Taste of Autumn: Pumpkin Cheesecake Truffles
What You Need:
- 1/4 Cup pumpkin purée (increase to 1/3 Cup if your mixture seems too dry)
- 1 1/4 Cups gingersnap cookie crumbs (I used a food-processor)
- 3 Tbsp. powdered sugar
- 1/2 tsp. cinnamon (rounded)
- 1/8 tsp. freshly ground nutmeg (approximated; I freshly-grated mine 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
- Assorted sprinkles (optional)
For the Truffle Filling
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.
To Coat the Truffles
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 (such as a tall drinking glass or mug), 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.