Description
Packed with warm fall spices, these pumpkin cheesecake balls will be a welcome addition to your Thanksgiving dessert table.
Ingredients
For the Cheesecake Balls:
- 2 cups good quality white chocolate chips
- 8 ounces cream cheese, softened
- ⅓ cup powdered sugar
- ⅔ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1½ cups graham cracker crumbs
- 1½ cups gingersnap crumbs
For Coating and Drizzle:
- 12 ounces white almond bark, coating
- 1 cup orange candy melts, optional drizzle
Instructions
- Melt White Chocolate: Add the white chocolate chips to a small heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until completely melted and smooth. Set it aside.
- Prepare Cheesecake Mixture: Beat cream cheese and powdered sugar until smooth. Add pumpkin puree, pumpkin pie spice, graham cracker crumbs, and gingersnap crumbs. Mix until well combined. Beat in melted white chocolate. Chill for 2 hours and 15 minutes.
- Form Cheesecake Balls: Scoop and roll the cheesecake dough into balls. Chill for 30 minutes.
- Coat Cheesecake Balls: Melt white almond bark, coat the cheesecake balls, and place on a baking sheet to harden.
- Drizzle with Orange Candy Melts: Melt orange candy melts and drizzle over the coated cheesecake balls. Allow to harden before serving.
Notes
- Ensure you buy pure pumpkin purée, not pumpkin pie filling.
- Use room temperature cream cheese to avoid lumps.
- If mixture is too loose, add additional gingersnap crumbs and chill.
- If coating thickens, reheat in microwave in intervals.
Nutrition
- Serving Size: 1 ball
- Calories: 138 kcal
- Sugar: 13g
- Sodium: 63mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 0.2g
- Carbohydrates: 17g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 6mg
