How To Make Festive Pumpkin Cheesecake Balls

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While I like to keep it a secret, once fall rolls around, I’m all about all things pumpkin. Bring on the lattes, desserts and pumpkin scented candles, right? If you, too, love to celebrate the arrival of fall with pumpkin things, today is your lucky day. Because we’ve found a recipe for pumpkin cheesecake balls that is as delicious as it sounds.

source: Cakes Cottage

Cakes Cottage has come up with a mouth-watering recipe that combines pumpkin, cream cheese, white chocolate, graham crackers and ginger cookies. You can imagine something better! And the best part is, they’re bite-sized, so you won’t feel guilty eating more than one!

source: Cakes Cottage

If you’re going to a fall potluck this season and are in charge of bringing dessert, look no further than this recipe. You’re bound to be the hit of the party if you whip these little guys up!

These pumpkin cheesecake balls are no-bake. They are so easy and taste amazing. Bring them to a party and you’ll be a hero forever!

Recipe type: Dessert

Serves: 30-34

Ingredients

  • 2 ounces cream cheese, softened
  • 1 tablespoon confectioners’ sugar
  • 2½ cup white chocolate, coarsely chopped, divided
  • ¼ cup pumpkin puree
  • ⅔ cup gingersnap cookie crumbs, plus more for garnish
  • ¼ cup graham cracker crumbs, plus more for garnish
  • 1 teaspoon pumpkin pie spice
  • pinch of fine sea salt

Instructions

  1. In a large bowl, add cream cheese and confectioners’ sugar and beat until creamy.
  2. Melt the ½ cup of the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minutes.
  3. Stir often to keep the chocolate from burning.
  4. Transfer to a large bowl, add pumpkin and beat until combined.
  5. Add the gingersnap cookie crumbs, graham cracker crumbs, pumpkin pie spice and sea salt.
  6. Beat until everything is combined.
  7. Cover and chill until just solid enough to roll into balls, about 2 hours.
  8. Shape mixture into balls (about 1 teaspoon per ball) by rolling a spoonful in the palm of your hand.
  9. Place onparchment paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
  10. Melt remaining 2 cups white chocolate in small, deep bowl. (Its depth makes it easier for dipping the truffles).
  11. Dip the pumpkin balls into the chocolate and place on parchment paper.
  12. Garnish with reserved gingersnap/graham crumbs before the chocolate sets up.
  13. Let chocolate set, refrigerate and enjoy!
  14. These can also be frozen for longer storage.