Description

Indulge in the rich, creamy flavors of Pumpkin Cheesecake Truffles – a quick and easy recipe that’s perfect for any occasion. These bite-sized treats feature a smooth pumpkin cheesecake center, coated in a light cinnamon sugar shell for the ultimate fall delight.

Ingredients

– 8 oz cream cheese, softened

– 1 cup canned pumpkin puree

– 1/2 cup powdered sugar

– 1 tsp vanilla extract

– 1/2 tsp ground cinnamon

– 1 1/2 cups graham cracker crumbs

– 1/4 cup granulated sugar

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Instructions

1. – In a large bowl, beat the cream cheese until smooth and creamy.

2. – Add the pumpkin puree, powdered sugar, vanilla, and 1/4 tsp cinnamon. Mix until well combined.

3. – Scoop the pumpkin cheesecake mixture by the tablespoon and roll into bite-sized balls.

4. – In a shallow bowl, combine the graham cracker crumbs, granulated sugar, and remaining 1/4 tsp cinnamon.

5. – Roll the pumpkin cheesecake balls in the cinnamon sugar mixture until fully coated.

6. – Refrigerate the truffles for at least 30 minutes before serving.

Notes

– For an extra indulgent treat, melt some white chocolate and dip the chilled truffles in it before coating in the cinnamon sugar.

– Store leftover truffles in an airtight container in the refrigerator for up to 1 week.

Prep Time: 10
Category: Dessert
Method: No-Bake
Cuisine: American