Pumpkin Cheesecake Truffles

Small white chocolate covered confections, bursting with pumpkin spice cheesecake flavor.

These bite sized treats have become a fall staple in my home (and in the home of my friends and coworkers who ask for orders year after year!). They are super easy to make, and that, in combination with their pure deliciousness make them incredibly addictive. Just imagine biting into a crisp sweet white chocolate shell that contains a soft velvety pumpkin cheesecake cream laced with the heat of fall spices, even though it's actually cold. Now go and make them!

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Pumpkin Cheesecake Truffles

Makes 13 truffles

Ingredients

• 5 ounces cream cheese, softened

• 5 tbsp confectioners sugar

• 1/3 cup pumpkin purée

• 7 full sheets of graham crackers, crushed

• 1/2 tsp ground cinnamon

• 1/4 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground allspice

• 15 ounces of white chocolate melting wafers

Instructions

1. Crush your graham crackers in a food processor, blender, or by hand. Set aside.

2. In the bowl of a stand mixer, mix the cream cheese and pumpkin purée on medium speed until mostly combined.

3. Add the crushed graham crackers and confectioners sugar and mix until fully combined, scraping the bowl as needed.

4. Scoop the mixture into a bowl and cover with plastic wrap.

5. Place the covered bowl in the refrigerator and let sit overnight.

6. Take the bowl out of the refrigerator and scoop the dough unto a parchment lined baking sheet.

7. Cover the baking sheet in plastic wrap and place the pan in the refrigerator for an hour.

8. Melt the white chocolate wafers in a glass that's shallow enough that you can easily fish the truffles out of with a fork (or dipping tools).

9. Take the balls of dough out of the fridge and dip them, one by one, into the cup of melted white chocolate, and set each one down on the parchment paper.

10. *Optional* Sprinkle as you go with crushed graham cracker, for presentation.

11. Place the truffles back into the fridge for another 10-15 minutes.

12. Remove the truffles from the fridge, clip off any awkward angles of hardened chocolate with a kitchen knife (or your fingers) and transfer each truffle to its own muffin liner.

13. Serve chilled.

Notes

• You can mix all the ingredients by hand, it's just easier to use a stand or hand mixer if you have it.

• Really pack the cheesecake mixture into your scoop, so that you have nicely rounded dollops to dip in the melted chocolate.

• I use a 1.5 tbsp cookie scoop (medium), which yields about 13 truffles.

• Ideally, the drops of dough will be somewhat stiff when you dip them in the white chocolate. The longer they sit out, the faster they will begin to soften - which makes it harder for them to retain their shape or to get out of the chocolate.

• If you end up with crazy edges (see picture below), don't worry! You can always clip off the excess with kitchen scissors or your fingers.

Photos