Pumpkin Pie Cheesecake Truffles Recipe
Festive and delicious, this Pumpkin Pie Cheesecake Truffles Recipe combines pumpkin puree, cream cheese, graham crackers, and white chocolate into charming bite-sized treats.
20 Servings
Ingredients
- 1 tablespoon unsalted butter
- 4 ounces cream cheese softened
- ½ cup pumpkin puree
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- ½ cup graham cracker crumbs
- ½ cup white chocolate chips or melting wafers
- Orange food coloring as desired
- Granulated sugar for coating
- Chocolate chips for garnish
Instructions
Prepare the pumpkin mixture
- In a medium saucepan over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until smooth, well combined, and slightly thickened.
Incorporate the chocolate and crumbs
- Add the white chocolate chips and graham cracker crumbs to the saucepan. Stir until the chocolate is fully melted and the mixture has thickened. Add food coloring, if using, to achieve the desired shade. Continue stirring until the mixture pulls away from the sides of the pan.
Chill the mixture
- Transfer the mixture to a lightly greased baking sheet. Spread evenly with a spatula. Refrigerate for at least 2 hours, or until firm enough to handle.
Form the truffles
- Lightly coat your hands with butter. Roll the chilled mixture into small balls. Place the granulated sugar in a shallow dish and roll each truffle until fully coated.
Shape and decorate
- Using a toothpick, create ridges along the sides of each truffle to resemble pumpkins. Place a chocolate chip on top of each truffle to form a stem.
Chill before serving
- Refrigerate the decorated truffles until ready to serve. Serve chilled for best flavor and texture.
Notes
To prepare these truffles gluten free, replace the graham cracker crumbs with certified gluten-free graham crackers or cookie crumbs. All other listed ingredients are naturally gluten free, but always verify labels to ensure no cross-contamination.