Recipe: Pumpkin Cheesecake Truffles

When I found out the Improv Cooking Challenge this month was pumpkin and cream cheese, I couldn't wait to play around with the combination.  I thought about making some muffins or maybe some pumpkin cupcakes with a cream cheese frosting.  But what really sounded good to me was a pumpkin cheesecake, but I didn't really have time this month to devote to making a good and proper cheesecake.  It came to me one day, that I could make truffles with a pumpkin cheesecake inside.  Now, I have never in my life made a truffle, but have wanted to for some time.  I searched through some blogs for a recipe but all of them required making a cheesecake first which I just couldn't do.  So, I played around with the ingredients one day and I think that I came up with a pretty good "faux" cheesecake center that requires no baking.  I had several people try them and everyone enjoyed them.  I love it when a plan comes together!  

Enjoy!

Pumpkin Cheesecake Truffles

by Wende Rickett/The Rickett Chronicles

6018401

Ingredients

• 1 8 oz package cream cheese, room temperature
• 1/2 cup crushed shortbread cookies
• 1/2 cup crushed graham cracker crumbs
• 1/3 cup powdered sugar
• 10 tbsp pumpkin puree
• 1/4 tsp cinnamon
• pinch of salt
• white candy coating

Instructions

1. In a mixing bowl, combine all the ingredients except for the candy coating.
2. Mix until smooth.
3. Refrigerate at least 2 hours.
4. Scoop mixture by the tablespoon and roll into a ball form. I actually used a cookie scoop.
5. Place the balls on a parchment or wax paper lined cookie sheet and place back in the refrigerator to chill for at least 2 hours or longer. The balls will still be somewhat soft but should hold their shape. You could also freeze them for a hour if you want them to be more firm when you are dipping them in the chocolate.
6. Melt candy coating according to the package directions.
7. Dip each ball into the chocolate working quickly and place back on the lined cookie sheet.
8. You can drizzle a little chocolate on any "bald" spots.
9. Place them back into the refrigerator until you are ready to serve.

Powered by Recipage

 

Linked To:
*It's A Keeper: It's A Keeper Thursday
*Talking Dollar and Cents: Sweet Temptations
*Miz Helen's Country Cottage: Full Plate Thursday
*Frugal Follies: Frugal Food Thursday 
*Somewhat Simple: Strut Your Stuff 
*What Allie's Making Now: Making It with Allie
*Something Swanky: Sweet Treats Thursday 
*A Glimpse Inside: Catch a Glimpse 
*Mom on Timeout: Taking a Timeout Thursday
*A Creative Princess: It's A Party
*This Chick Cooks: These Chicks Cooked 
*Momnivore's Dilemma: Creative Juice 
*Sugar and Dots: What I Whipped Up Wednesday
*My Girlish Whims: Your Whims Wednesday
*Project Queen: Turning the Daunting into Doable 
*Remodelaholic: Recipe Linky Party 
*Someday Crafts: Whatever Goes Wednesday 
*Simply Sweet Home: Friday Favorites 
*Alli n-Son: Sweet Tooth Friday
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*eKat's Kitchen: Friday Potluck 
*Designs by Gollum: Foodie Friday 
*Just Call Me Blesses: Fabulous Friday Link Up 
*Six Sister's Stuff: Strut Your Stuff Saturday
*Sweet as Sugar Cookies: Sweets for Saturday
*Be Different Act Normal: Show and Tell Saturday
*A Well Seasoned Life: Sweet Indulgences Sunday 
*Lamb Around: Not Baad Sundays 
*I Heart Naptime: Sundae Scoop 
*Nifty Thrifty Things: Nifty Thrifty Sunday 
*J&M's Eye Candy: Strut Your Stuff Sunday 
*Flamingo Toes: Think Pink Sundays 
*Everyday Mom's Meals: Church Supper 
*Petite Hermine: Sunday Link Party 
*Cupcake Apothecary: A Themed Baker's Sunday
*Skip to My Lou: Made by You Monday
*It's A Blog Party: Delicious Dishes 
*Mandy's Recipe Box: Totally Tasty Tuesday