Pumpkin Cheesecake Truffles
These Pumpkin Cheesecake Truffles are a delightful no-bake treat combining creamy cheesecake and seasonal pumpkin spice into bite-sized delights, perfect for any fall gathering.
Ingredients
Truffle Mixture
- 1 tablespoon butter for greasing
- 4 ounces cream cheese softened at room temperature
- 1/2 cup canned pumpkin puree
- 1 can sweetened condensed milk (14 ounces)
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/3 cup white chocolate chips
- orange food coloring (optional) or red and yellow food coloring
Coating
- granulated sugar for rolling
- chocolate chips for topping
Instructions
Preparation
- In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice.
- Stir constantly until the mixture thickens and combines well.
- Stir in the graham cracker crumbs and white chocolate chips until melted and smooth.
- If desired, add a few drops of food coloring to the mixture.
- Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottom of the pan. Cook longer if needed for a thicker consistency.
- Pour the mixture onto a butter-greased baking sheet and spread it into an even layer.
- Refrigerate until firm, about 2 hours, or leave overnight for best results.
Rolling Truffles
- Once set, rub butter on your hands to prevent sticking, then roll the mixture into small balls.
- In a shallow bowl, pour granulated sugar and roll the truffle balls to coat them.
- Use a toothpick to make ridges along the sides of each pumpkin truffle.
- Top with chocolate chips to resemble stems. Serve immediately or refrigerate until ready to serve.
Notes
Store in an airtight container in the refrigerator for up to one week. Adjust sweetness by reducing sweetened condensed milk if desired. Can be made ahead for parties.