Description
Creamy, spiced pumpkin cheesecake coated in rich chocolate and topped with buttery graham crumbs — bite-sized autumn bliss.
Ingredients
- Cream cheese (4 oz, softened)
- Pumpkin puree (½ cup)
- White chocolate chips (1 cup, melted for filling)
- Dark chocolate (10 oz, melted for coating)
- Graham cracker crumbs (1 cup, divided)
- Powdered sugar (¼ cup)
- Pumpkin pie spice (1 tsp)
- Vanilla extract (1 tsp)
- Pinch of salt
- Caramel drizzle (optional, for topping)
Instructions
- Make filling: Beat cream cheese, pumpkin puree, powdered sugar, pumpkin spice, and vanilla until smooth.
- Add texture: Fold in ½ cup graham crumbs and melted white chocolate; mix well.
- Form truffles: Scoop and roll mixture into small balls; place on a lined tray. Freeze for 30 minutes.
- Coat in chocolate: Dip each truffle into melted dark chocolate, letting excess drip off.
- Top and chill: Sprinkle remaining graham crumbs on top and drizzle with caramel if desired.
- Set: Chill truffles for 15–20 minutes until firm.
- Serve: Enjoy cold or at room temperature for a creamy, decadent treat.
Notes
- Ensure cream cheese is softened for easy mixing.
- Adjust pumpkin pie spice to taste for more or less flavor.
- Truffles can be stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg