Description
Creamy pumpkin-spiced cheesecake centers coated in white chocolate and crunchy gingersnap crumbs.
Ingredients
Scale
- 8 oz cream cheese
- 1 cup pumpkin purée
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 1 cup gingersnap crumbs
- 12 oz white almond bark (or white chocolate)
- Optional: orange candy melts for color
Instructions
- Beat softened cream cheese with powdered sugar until smooth.
- Add pumpkin purée and pumpkin pie spice; mix until creamy.
- Stir in graham cracker crumbs and ½ cup gingersnap crumbs. Refrigerate 20–30 minutes to firm.
- Roll mixture into small balls and freeze 15 minutes for easier dipping.
- Melt almond bark; dip each ball until fully coated.
- Sprinkle remaining gingersnap crumbs over the wet coating or drizzle with melted orange candy melts.
- Refrigerate until the shell is set.
Notes
- Ensure cream cheese is softened for easy mixing.
- Chilling the mixture helps in shaping the balls.
- Use a fork to dip the balls in melted chocolate for a smoother coating.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg