Description
Delightful bite-sized treats combining the rich flavors of pumpkin pie and creamy cheesecake, coated in chocolate and rolled in graham cracker crumbs, perfect for autumn gatherings.
Ingredients
Scale
- 225 g cream cheese, softened
- 250 g canned pumpkin puree
- 125 g powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 1 pinch ground cloves
- 2 cups graham cracker crumbs
- to taste white chocolate, milk chocolate chips, or candy melts
- to taste extra graham cracker crumbs or crushed nuts
Instructions
- Start with all ingredients at room temperature.
- In a large mixing bowl, combine cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Beat until smooth.
- Add ground cinnamon, nutmeg, ginger, and optional cloves. Stir well.
- Fold in the graham cracker crumbs until the mixture is thick enough to roll into balls.
- Portion out the mixture using a tablespoon or cookie scoop, roll into balls and place on a lined baking sheet.
- Refrigerate rolled balls for at least 1 hour.
- Melt chocolate or candy melts in a microwave-safe bowl until smooth.
- Dip each chilled cheesecake ball into the melted chocolate and allow excess to drip off.
- Roll in additional graham cracker crumbs or nuts if desired.
- Refrigerate the coated balls for about 30 minutes until chocolate firms up.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 125 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Bake Pumpkin Cheesecake Ball