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To make these tasty pumpkin cheesecake truffles, you will need the following ingredients: - 8 oz cream cheese, softened - 1 cup pumpkin puree - 1/2 cup powdered sugar - 1 tsp vanilla extract - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground ginger - 1 cup graham cracker crumbs - 1 cup white chocolate chips, melted - A pinch of sea salt Here’s how to convert some common measurements: - 1 cup of cream cheese = about 240 grams - 1 cup of pumpkin puree = about 245 grams - 1/2 cup of powdered sugar = about 60 grams - 1 cup of graham cracker crumbs = about 120 grams - 1 cup of white chocolate chips = about 170 grams These conversions help ensure you get the right amounts for perfect truffles. Using quality ingredients makes a big difference in flavor. Choose a full-fat cream cheese for richness. Look for pumpkin puree that is pure, with no added sugars or spices. Fresh spices like cinnamon and nutmeg boost the taste. Always use high-quality white chocolate for a smooth coating. These choices create a better, more delicious truffle. {{ingredient_image_1}} To make the pumpkin cheesecake mixture, start by softening 8 oz of cream cheese. Use a medium bowl and beat it until it is smooth. Next, add 1 cup of pumpkin puree. Then mix in 1/2 cup of powdered sugar. Don’t forget to add 1 tsp of vanilla extract for flavor. Now, add 1 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, and 1/4 tsp of ground ginger. Mix everything until it is completely combined and smooth. Cover the bowl with plastic wrap. Chill it in the fridge for about 1 hour. This step helps the mixture firm up and makes it easier to handle. After the mixture is chilled, scoop out about 1 tablespoon of it. Roll the mixture in your hands to form a ball. It should be about the size of a small cookie. Place each truffle on a parchment-lined baking sheet. Keep rolling until all the mixture is used. Once done, freeze the truffles for about 30 minutes. This will help them set and keep their shape. While the truffles freeze, melt 1 cup of white chocolate chips in a microwave-safe bowl. Heat it in 30-second intervals. Stir well between each heating until the chocolate is smooth. After the truffles are firm, take them out of the freezer. Dip each truffle into the melted chocolate using a fork. Make sure they are coated evenly. Let any excess chocolate drip off before placing them back on the baking sheet. While the chocolate is still wet, sprinkle a pinch of graham cracker crumbs and a little sea salt on top. This adds a nice touch of flavor. Let them set at room temperature or put them in the fridge for about 15 minutes to speed up the setting process. To get a creamy texture in your truffles, use softened cream cheese. It blends easily with pumpkin puree. Mix until smooth. This helps prevent lumps. Chilling the mixture also makes it easier to handle. Aim for about one hour in the fridge. Freeze the truffles after rolling them. This helps them hold their shape when dipped in chocolate. One mistake is not chilling the mixture enough. This can lead to truffles that are too soft. Another error is not coating them evenly in chocolate. Use a fork to dip each truffle. Tap it gently to remove excess chocolate. Don't forget to sprinkle graham cracker crumbs while the chocolate is wet. This adds flavor and texture. For a fun display, use a festive box or a decorative plate. Arrange the truffles in rows or clusters. A sprinkle of cinnamon on top adds an autumn touch. You can also use small cupcake liners to hold each truffle. This makes them easy to grab and adds some flair. Consider adding a few whole graham crackers as garnish for a rustic look. Pro Tips Chill the Mixture: Make sure to refrigerate the cheesecake mixture for at least an hour; this will make it easier to roll into truffles and help them hold their shape. Use Quality Chocolate: Opt for high-quality white chocolate for dipping to ensure a smooth, creamy coating that enhances the flavor of the truffles. Customize Your Spices: Feel free to adjust the spices according to your taste; adding allspice or cloves can bring a deeper autumn flavor to your truffles. Perfect Presentation: To elevate the look of your truffles, use a variety of toppings like crushed nuts or a drizzle of dark chocolate for added texture and visual appeal. {{image_2}} You can switch up the spices to match your taste. Try adding cloves for a warm kick. You can also mix in a dash of allspice for more depth. If you enjoy chocolate, you might use dark chocolate instead of white. The rich taste of dark chocolate pairs well with pumpkin. For the coating, get creative! Chopped nuts like pecans or walnuts add crunch and flavor. You can also use colorful sprinkles for a fun look. Toasted coconut is another great choice that gives a tropical twist. Each coating changes the truffle's texture and taste. Make these truffles for any holiday! For Halloween, add orange and black sprinkles for a festive touch. At Thanksgiving, use crushed candy canes for a winter feel. You can also infuse peppermint into the cream cheese mix for a refreshing flavor. Each season brings a new chance to enjoy these treats! To keep your pumpkin cheesecake truffles fresh, store them in an airtight container. Line the container with parchment paper to prevent sticking. Place a layer of truffles in the container, and add more parchment paper between layers. This helps keep them intact and tasty. You can freeze these truffles for later. First, let them cool completely. Next, place the truffles in a single layer on a baking sheet. Freeze them for about 30 minutes. Once firm, transfer them to a freezer-safe bag or container. Be sure to label it with the date. When stored properly, these truffles last about 1 week in the fridge. If frozen, they can last up to 3 months. Always check for any changes in texture or smell before eating. To enjoy the best flavor, let them sit at room temperature for a few minutes before serving. You can make these truffles a day or two in advance. Start by preparing the pumpkin cheesecake mixture. After mixing, chill it for about an hour. Roll the mixture into balls and freeze them for about 30 minutes. Store the truffles in an airtight container. You can dip them in chocolate just before serving. This keeps them fresh and tasty. Yes, you can. Dark chocolate or milk chocolate works well too. Each type of chocolate adds a different flavor. If you want a richer taste, use dark chocolate. For a sweeter option, stick with milk chocolate. Just remember to melt it gently to avoid burning. You can find pre-made pumpkin cheesecake truffles at specialty candy shops or gourmet stores. Some grocery stores may also carry them in the dessert section. Online retailers like Amazon or local bakeries might offer them too. Always check ingredient lists if you have dietary needs. You learned how to make tasty pumpkin cheesecake truffles. We covered the right ingredients, how to mix and form them, and even ways to make each truffle your own. I shared tips for a smooth texture and fun serving ideas. Plus, we discussed storage and how to keep them fresh. Now, you can enjoy or share these delicious treats for any occasion!

Pumpkin Cheesecake Truffles

Delicious bite-sized truffles made with pumpkin and cream cheese, coated in white chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 8 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 1 cup graham cracker crumbs
  • 1 cup white chocolate chips, melted
  • a pinch sea salt

Instructions
 

  • In a medium bowl, beat the softened cream cheese until smooth and creamy.
  • Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger to the bowl. Mix well until completely combined and smooth.
  • Cover the bowl with plastic wrap and refrigerate the mixture for about 1 hour until it's firmer and easier to handle.
  • Once chilled, scoop out about 1 tablespoon of the pumpkin cheesecake mixture and roll it into a ball using your hands. Repeat until all the mixture is used, placing the truffles on a parchment-lined baking sheet.
  • Freeze the truffles for about 30 minutes to set them further.
  • Meanwhile, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until completely smooth.
  • Remove the truffles from the freezer and dip each one into the melted white chocolate, using a fork to coat evenly. Allow excess chocolate to drip off before placing them back on the parchment-lined baking sheet.
  • While the chocolate is still wet, sprinkle a pinch of graham cracker crumbs and sea salt on top of each truffle for added flavor.
  • Allow the chocolate to set at room temperature or refrigerate them for about 15 minutes to expedite the process.

Notes

Arrange the truffles in a festive box or on a decorative plate, garnished with a sprinkle of cinnamon on top for an added autumn touch!
Keyword cheesecake, dessert, pumpkin, truffles