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Pumpkin Cheesecake Truffle Pops | Baking a Moment
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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 Time30 minutes
Cook Time45 minutes
Chill Time8 hours
Total Time9 hours 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: pumpkin cheesecake pops, pumpkin cheesecake truffle pops, pumpkin cheesecake truffles
Servings: 64 truffles/pops
Calories: 59kcal

Ingredients

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: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 33mg | Potassium: 25mg | Fiber: 1g | Sugar: 5g | Vitamin A: 871IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg