Pumpkin Cheesecake Balls (Print Version)

# Ingredients:

→ Cheesecake Foundation

01 - Soft cream cheese, 8 oz (225g)
02 - Canned pumpkin, 1 cup
03 - Fine sugar, ½ cup

→ Aromatics & Taste

04 - Pure vanilla, 1 teaspoon
05 - Cinnamon powder, 1 teaspoon
06 - Fresh nutmeg, ½ teaspoon
07 - Ginger powder, ¼ teaspoon

→ Outer Layer

08 - Crushed graham crackers, 1 cup
09 - Melted white chips, ½ cup
10 - Chopped pecans or walnuts, ¼ cup

# Instructions:

01 - Combine the soft cream cheese with pumpkin, fine sugar, vanilla, and all your spices until you get a smooth blend.
02 - Wrap the mixture and stick it in the fridge for half an hour to get firmer.
03 - Take the cooled mix and make small balls using a tablespoon. Put them on a sheet lined with parchment.
04 - Roll each ball in the melted white chips first, then cover with nut pieces. Place back on your sheet.
05 - Let the balls chill in your fridge for at least an hour till they're completely firm.

# Notes:

01 - You can keep these in your fridge for about 5 days if stored right
02 - A mix of cinnamon and sugar makes a tasty alternative coating

Back