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Pumpkin-cinnamon cheesecake truffles recipe--easy, quick, and so tasty!

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Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line 2 baking sheets with parchment paper.

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  • 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.

Nutrition Facts

68 calories; protein 0.7g; carbohydrates 9g; fat 3.3g; cholesterol 2.4mg; sodium 42.4mg. Full Nutrition
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