Pumpkin Cheesecake Balls Recipe

These Pumpkin Cheesecake Balls are a fun and delicious treat that combines the flavors of pumpkin, cream cheese, and warm spices into bite-sized perfection. Coated in a smooth layer of white chocolate, these little bites are rich, creamy, and perfect for fall celebrations.

Ingredients:

For the Filling:

• ½ cup pumpkin puree: Adds the signature pumpkin flavor and moisture.
• 6 ounces cream cheese, softened: Creates the creamy cheesecake base.
• ¾ cup vanilla wafer crumbs (or up to 1 ½ cups if needed): Forms the structure of the dough.
• ¼ cup powdered sugar: Sweetens the filling.
• 1 ½ teaspoons pumpkin pie spice: Infuses the filling with warm, cozy flavors.
• ½ cup white chocolate, melted: Adds richness and helps bind the ingredients.

For the Coating:

• 2 cups white chocolate, melted: Coats the balls in a smooth, sweet shell.

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Instructions:

1. Prepare the Filling:
   • In a large bowl, combine the pumpkin puree, cream cheese, powdered sugar, and pumpkin pie spice.
   • Mix until smooth and well combined. You can use a hand mixer for a creamier texture if desired.
2. Add the Crumbs:
   • Gradually add the vanilla wafer crumbs into the mixture. Stir until the mixture holds together and is thick enough to shape into balls. If the mixture is too wet, add more crumbs until the consistency is firm.
3. Form the Balls:
   • Using your hands or a small cookie scoop, roll the pumpkin mixture into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
4. Chill:
   • Place the sheet of balls into the refrigerator and chill for at least 30 minutes to firm up.
5. Coat with White Chocolate:
   • Melt the 2 cups of white chocolate in a microwave-safe bowl in 20-30 second intervals, stirring between each, until smooth.
   • Once the pumpkin balls are chilled, dip each one into the melted white chocolate, ensuring they are fully coated. Use a fork or spoon to help with the dipping and excess chocolate removal.
6. Set the Coating:
   • Place the coated balls back onto the parchment-lined baking sheet and refrigerate again until the white chocolate coating sets, about 30 minutes.
7. Serve:
   • Once set, the Pumpkin Cheesecake Balls are ready to enjoy! Serve chilled, and enjoy their creamy, pumpkin-spiced flavor.

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Tips:

• Flavor Boost: If you want a more intense pumpkin flavor, you can increase the amount of pumpkin puree or add a bit of extra pumpkin pie spice.
• Decoration: For added flair, you can drizzle the white chocolate coating with a little extra melted chocolate or sprinkle cinnamon on top.
• Storage: Store these in an airtight container in the fridge for up to a week.

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These Pumpkin Cheesecake Balls are perfect for fall gatherings, holidays, or just as a sweet treat for any occasion. The creamy pumpkin filling, combined with the rich white chocolate coating, creates a delightful bite that’s hard to resist!

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