Pumpkin Cheesecake Truffles (or Pops)
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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.
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.
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?
- 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!
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
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!
Thanks for the great idea, Mr. Allie! I'm sure everyone on the internet will love ya for it!
As an amazon associate I earn from qualifying purchases.
Pumpkin Cheesecake Truffle Pops
Ingredients
- 20 ounces (566.99 g) cream cheese, (2 ½ blocks)
- 1 cup (200 g) granulated sugar
- 1 ¼ cups (306.25 g) pure pumpkin puree
- ¼ cup (50 g) Greek yogurt, (I used fat free)
- 2 eggs, (large)
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 12-24 ounces (340.2 g) melted chocolate or candy melts
- assorted toppings such as crushed cookies,, chopped nuts, cinnamon sugar, sprinkles, etc.
Instructions
- Preheat the oven to 350 degrees F, and lightly grease an 8x8 baking dish.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth.
- Mix in the pumpkin puree and yogurt. Scrape the bottom and sides of the bowl with a rubber spatula.
- Stir in the eggs, one at a time. Scrape the bottom and sides of the bowl.
- Add the flour, vanilla, and spices, and blend to incorporate.
- Pour the mixture into the prepared pan.
- 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.
- Bake for 45 minutes, or until set in the center.
- Turn the oven off, crack the door, and allow the cheesecake to cool in the warm oven for an hour.
- Refrigerate overnight.
- Carefully flip the cheesecake out of the pan, onto a cutting board.
- Cut into 1x1 inch cubes, wiping the knife blade with a hot towel after each cut. (Or scoop into 1-inch balls.)
- Coat the cheesecake truffles in assorted toppings, and insert a paper straw to make a pop.
Did I miss something, or did you say if these pumpkin truffle balls should be refrigerated after they are made. How long can they stay on the table for guests before refrigerating again?
They look adorable and can't wait to try. Elegant and sophisticated and cute at the same time 🙂
Hi Gail! You're right, the truffles will probably taste best cold. I'd say you could probably leave them out for a couple of hours. They won't spoil too quickly or anything. They're cooked through so the eggs aren't raw. I think they'd be fine out for a couple hours on the dessert table, but ya, they do taste best if they're cold. Just FYI, if you're planning on rolling them in cinnamon sugar, you might notice they get a little wet on the bottom. The ones that held up best for me were the ones I dipped in white chocolate. Good luck, have fun, and enjoy!