Pumpkin-Cinnamon Cheesecake Truffles recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 ounces cream cheese 2 tablespoons powdered sugar 4 ounces pumpkin puree 1 ¾ cups vanilla wafer crumbs ½ teaspoon pumpkin pie spice ½ teaspoon ground cinnamon 4 (1 ounce) squares white chocolate 2 teaspoons vanilla wafer crumbs, or to taste ¼ teaspoon ground cinnamon, or to taste
Nutrition Info
- 67.6 caloriescarbohydrate: 9 gcholesterol: 2.4 mgfat: 3.3 gfiber: 0.3 gprotein: 0.7 gsaturatedFat: 1.4 gservingSize: -sodium: 42.4 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin-Cinnamon Cheesecake Truffles
Directions
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Line 2 baking sheets with parchment paper.
Combine cream cheese and powdered sugar in a bowl, beat with an electric mixer until smooth and creamy, about 2 minutes. Add pumpkin puree, beat until combined. Add 1 3/4 cups wafer crumbs, pumpkin pie spice, and cinnamon, beat until everything is combined and the mixture is soft and thick, about 2 minutes.
Roll pumpkin mixture into teaspoon-sized balls and place onto the prepared baking sheets.
Place white chocolate in a microwave-safe bowl. Microwave on high power until chocolate is completely melted and smooth, about 1 minute.
Dip each truffle into the melted chocolate using 2 forks, and return to the baking sheet. Repeat with remaining truffles. Sprinkle truffles with wafer crumbs and cinnamon and store in the refrigerator until chocolate has completely set, at least 1 hour.