Description
Indulge in the rich, creamy flavor of pumpkin cheesecake in these bite-sized truffles. Made with a decadent pumpkin cheesecake filling and coated in a delicate graham cracker crumb, these truffles are the perfect treat for any occasion.
Ingredients
– 8 oz cream cheese, softened
– 1 cup pumpkin puree
– 1/2 cup powdered sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1 1/2 cups graham cracker crumbs
Instructions
1. – In a medium bowl, beat the cream cheese until smooth and creamy.
2. – Add the pumpkin puree, powdered sugar, cinnamon, ginger, and nutmeg. Mix until well combined.
3. – Refrigerate the mixture for 30 minutes to firm up.
4. – Scoop the chilled pumpkin cheesecake mixture into 1-inch balls and roll them in the graham cracker crumbs to coat.
5. – Place the coated truffles on a parchment-lined baking sheet and refrigerate for at least 1 hour before serving.
Notes
For best results, use full-fat cream cheese. The truffles can be stored in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 30
- Category: Dessert
- Method: No-Bake
- Cuisine: American