All the best fall flavors in one perfect bite! Pumpkin and cheesecake combine with white chocolate, chopped nuts, graham crackers, and/or gingersnaps for the ultimate fall nibble.

Pumpkin Cheesecake Truffle Pops | Baking a Moment

This post is brought to you by none other than my husband.

No, it’s not a guest post.

No, he didn’t write the recipe.

No, he didn’t take the photos either.

Pumpkin Cheesecake Truffle Pops | Baking a Moment

He just hounded me mercilessly until I made this for him.

😛

I’m kidding.  No I’m not.

My husband, like everyone else on the internet (or so it seems, anyway), has a deep and abiding love for pumpkin desserts.

Me?  I could take ’em or leave ’em.  One per year is plenty for me.  And, I hope I’m not saying something that offends you, if you’ve posted and/or baked scads of these types of recipes, but, the idea of pumpkin + chocolate is so off-putting to me.  Am I alone?  I think I may be alone on this one.

Please don’t hate me for that.  Here, have a pumpkin cheesecake truffle.  Better?

Pumpkin Cheesecake Truffle Pops | Baking a Moment

These are fun to make, especially for a crowd.  If you’re having a big group over for a fall barbecue, or to watch a football game, or maybe for like a Halloween party or something, these are perfect.  There are lots of different add-ons that will enhance the pumpkin flavor.  The creamy, tangy, pumpkin-spicy balls can be rolled in any of the following:

  • Graham cracker crumbs
  • Crushed ginger snaps, aka Spiced Wafers
  • Chopped pecans or walnuts
  • White chocolate
  • Chopped candied ginger
  • Cinnamon sugar

… or, if you must, mini chocolate chips, melted chocolate, or cocoa powder.  Heavy sigh!

Pumpkin Cheesecake Truffle Pops | Baking a Moment

If you want to take a shortcut, you can totally use a storebought pumpkin cheesecake.  Make sure it’s nice and cold, scoop out bite-sized balls, roll, and chill.  That would be a great timesaver!  But I am a glutton for punishment so I made my own pumpkin cheesecake recipe.  It tastes really great!  <–If pumpkin’s your thing ;P

Pumpkin Cheesecake Truffle Pops | Baking a Moment

If you are going for a little more sophisticated presentation, omit the sticks and call them truffles!  I think a little edible gold leaf or glitter makes them stunning, and totally gift-able!

Pumpkin Cheesecake Truffle Pops | Baking a Moment

Thanks for the great idea, Mr. Allie!  I’m sure everyone on the internet will love ya for it!

Pumpkin Cheesecake Truffle Pops | Baking a Moment

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Pumpkin Cheesecake Truffle Pops
Prep Time
30 mins
Cook Time
45 mins
Chill Time
8 hrs
Total Time
9 hrs 15 mins
 

All the best fall flavors in one perfect bite! Pumpkin and cheesecake combine with white chocolate, chopped nuts, graham crackers, and/or gingersnaps for the ultimate fall nibble.

Course: Dessert, Snack
Cuisine: American
Keyword: pumpkin cheesecake pops, pumpkin cheesecake truffle pops, pumpkin cheesecake truffles
Servings: 64 truffles/pops
Calories: 59 kcal
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F, and lightly grease an 8x8 baking dish.

  2. In a large mixing bowl, beat the cream cheese and sugar together until smooth.
  3. Mix in the pumpkin puree and yogurt. Scrape the bottom and sides of the bowl with a rubber spatula.
  4. Stir in the eggs, one at a time. Scrape the bottom and sides of the bowl.
  5. Add the flour, vanilla, and spices, and blend to incorporate.
  6. Pour the mixture into the prepared pan.
  7. Place filled pan in a larger baking dish, in the center of the oven, and fill the larger dish with about an inch of water.
  8. Bake for 45 minutes, or until set in the center.
  9. Turn the oven off, crack the door, and allow the cheesecake to cool in the warm oven for an hour.
  10. Refrigerate overnight.
  11. Carefully flip the cheesecake out of the pan, onto a cutting board.
  12. Cut into 1x1 inch cubes, wiping the knife blade with a hot towel after each cut. (Or scoop into 1-inch balls.)
  13. Coat the cheesecake truffles in assorted toppings, and insert a paper straw to make a pop.
Recipe Notes
The cinnamon, nutmeg, cloves, and allspice can be replaced with 1 teaspoon pumpkin pie spice.
Nutrition Facts
Pumpkin Cheesecake Truffle Pops
Amount Per Serving
Calories 59 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 15mg5%
Sodium 33mg1%
Potassium 25mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 871IU17%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.