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Pumpkin Cheesecake Truffle Pops
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.
Prep Time
30
minutes
mins
Cook Time
45
minutes
mins
Chill Time
8
hours
hrs
Total Time
9
hours
hrs
15
minutes
mins
Course:
Dessert, Snack
Cuisine:
American
Keyword:
pumpkin cheesecake pops, pumpkin cheesecake truffle pops, pumpkin cheesecake truffles
Servings:
64
truffles/pops
Calories:
59
kcal
Ingredients
20
ounces
cream cheese
(2 1/2 blocks)
1
cup
granulated sugar
1 1/4
cups
pure pumpkin puree
1/4
cup
Greek yogurt
(I used fat free)
2
eggs
(large)
2
tablespoons
all-purpose flour
1
teaspoon
vanilla extract
1/2
teaspoon
ground cinnamon
1/8
teaspoon
ground nutmeg
1/8
teaspoon
ground cloves
1/8
teaspoon
ground allspice
12-24
ounces
melted chocolate or candy melts
assorted toppings such as crushed cookies,
chopped nuts, cinnamon sugar, sprinkles, etc.
US Customary
-
Metric
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.
Notes
The cinnamon, nutmeg, cloves, and allspice can be replaced with 1 teaspoon pumpkin pie spice.
Nutrition
Calories:
59
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
15
mg
|
Sodium:
33
mg
|
Potassium:
25
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
871
IU
|
Vitamin C:
1
mg
|
Calcium:
12
mg
|
Iron:
1
mg