Description
Delight in these Chocolate-Dipped Pumpkin Cheesecake Truffles, a perfect bite-sized treat combining creamy pumpkin cheesecake flavored with pumpkin pie spice and vanilla, coated in rich semi-sweet chocolate and topped with crunchy crushed gingersnaps. These festive truffles are an ideal dessert for fall gatherings or holiday celebrations, offering a luscious and easy-to-make indulgence.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- ½ cup pumpkin purée
- 1½ cups powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Coating and Topping
- 12 oz semi-sweet chocolate chips or melting wafers
- ½ cup crushed gingersnaps (for topping)
Instructions
- Prepare the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Mix thoroughly until the mixture is fully combined and silky.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for 1 to 2 hours, allowing it to firm up enough to shape into balls.
- Form Truffle Balls: Once chilled, roll the mixture into 1-inch diameter balls. Place these on a parchment-lined tray, ensuring they are evenly spaced, then freeze for 20 to 30 minutes to firm them up further.
- Melt the Chocolate: Melt the semi-sweet chocolate in a heatproof bowl either by placing it over simmering water (double boiler method) or microwaving in 30-second bursts, stirring between each until smooth and fully melted.
- Dip and Decorate: Using a fork or dipping tool, dip each chilled truffle ball into the melted chocolate, coating it completely. Place the coated truffles back on the parchment paper and immediately sprinkle with crushed gingersnaps before the chocolate sets.
- Set and Chill: Refrigerate the dipped truffles for at least 30 minutes or until the chocolate coating is firm. Keep refrigerated until ready to serve.
Notes
- For best results, use full-fat cream cheese for a richer texture.
- You can substitute crushed gingersnaps with crushed graham crackers or pecans for a different topping.
- The truffles should be stored in the refrigerator and are best consumed within 3–4 days.
- If the chocolate hardens too quickly while dipping, gently reheat to maintain a smooth consistency.
- For easier handling, work with one ball at a time during chocolate dipping to prevent melting or softening of the mixture.
