Simple Pumpkin Cheesecake Balls (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
8 oz (225g) of softened cream cheese
02 -
1 cup of pumpkin puree
03 -
Half a cup of powdered sugar
→ Spices & Flavoring
04 -
1 teaspoon of vanilla extract
05 -
1 teaspoon of ground cinnamon
06 -
Half a teaspoon of ground nutmeg
07 -
A quarter teaspoon of ground ginger
→ Coating
08 -
1 cup of crushed graham crackers
09 -
Half a cup of white chocolate chips
10 -
A quarter cup of chopped pecans or walnuts
# Instructions:
01 -
Mix the softened cream cheese with the pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, and ginger. Stir or beat until smooth and airy.
02 -
Pop the mixture into the fridge for 30 minutes and let it firm up.
03 -
Once chilled, use a tablespoon to scoop out portions, and form them into little balls. Arrange them on a baking sheet lined with parchment paper.
04 -
Dip each ball in melted white chocolate, then roll them in the nuts. Place them back on the lined sheet.
05 -
Put the coated balls in the fridge and let them set for at least an hour until they’re firm.
# Notes:
01 -
Keep these in the fridge for up to five days, stored in an airtight container.
02 -
You can use a cinnamon sugar mix instead as a different coating idea!