Description
Delightfully rich and creamy chocolate-dipped pumpkin cheesecake truffles featuring a smooth pumpkin-spiced cream cheese center, dipped in semi-sweet chocolate and topped with crunchy crushed gingersnaps. Perfect as bite-sized seasonal treats for fall celebrations or anytime you crave a festive dessert.
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
Chocolate Coating
- 12 oz semi-sweet chocolate chips or melting wafers
Topping
- ½ cup crushed gingersnaps
Instructions
- Prepare the cheesecake mixture: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract, mixing thoroughly until the blend becomes smooth and uniform.
- Chill mixture: Place the mixture in the refrigerator and chill for 1 to 2 hours, or until it firms up enough to handle and roll into balls.
- Form truffles: Scoop and roll the chilled mixture into 1-inch diameter balls. Arrange them on a parchment-lined tray and place the tray in the freezer for 20 to 30 minutes to harden further.
- Melt the chocolate: Melt the semi-sweet chocolate chips or melting wafers in a heatproof bowl set over simmering water, stirring until smooth. Alternatively, melt in the microwave using 30-second bursts, stirring between each until fully melted.
- Dip and coat: Using a fork or dipping tool, immerse each chilled truffle into the melted chocolate, ensuring it is fully coated. Place the dipped truffles back onto the parchment paper and immediately sprinkle with the crushed gingersnaps before the chocolate sets.
- Refrigerate to set: Transfer the coated truffles to the refrigerator and chill until the chocolate coating is firm and the truffles are ready to serve.
Notes
- For easier rolling, keep your hands slightly chilled or use a cookie scoop.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if desired.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For a glossy finish on the chocolate, temper the chocolate carefully or add a small amount of shortening while melting.
- Gingersnap topping adds a delightful crunch and complements the pumpkin flavor; optionally, use crushed graham crackers instead.
