Pumpkin Cream Cheese Truffles 🎃🍰
Ingredients:
– 8 oz cream cheese, softened
– ⅓ cup powdered sugar
– ⅔ cup pumpkin puree
– 1 tsp pumpkin pie spice
– 1 ½ cups graham cracker crumbs
– 1 ½ cups gingersnap crumbs
– 12 oz white almond bark (for coating)
– Optional: 1 cup orange candy melts (for drizzle)
Directions:
1. Cream the Cheese: In a bowl, blend the softened cream cheese and powdered sugar until it’s smooth and creamy. Then, add the pumpkin puree and pumpkin pie spice, mixing well.
2. Combine the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs until everything is well combined. Cover the bowl and chill the mixture in the refrigerator for about 2 hours.
3. Form the Balls: Once chilled, scoop out the mixture and shape it into 1-inch balls. Place them on a baking sheet lined with parchment paper, then chill for another 30 minutes.
4. Melt the Almond Bark: In a microwave, melt the white almond bark in 30-second intervals, stirring each time until it’s smooth and creamy.
5. Coat the Truffles: Dip the chilled cheesecake truffles in the melted almond bark, letting any excess drip off. Place them back onto the parchment paper to set.
6. Optional Drizzle: If you want, melt the orange candy melts and drizzle them over the set cheesecake truffles. Let everything cool and harden completely.
Prep Time: 15 minutes | Chill Time: 2 hours 30 minutes | Total Time: 2 hours 45 minutes
Calories: Varies by serving size | Servings: About 24 truffles