Pumpkin Spice Cheesecake Truffles Indulge in these delightful pumpkin spice cheesecake truffles that combine creamy filling with a sweet white chocolate coating, perfect for fall gatherings or a sweet treat any time of year. Ingredients 1 cup cream cheese (softened) ½ cup pumpkin puree 1 tsp vanilla extract ½ cup powdered sugar 1 tsp pumpkin pie spice 1 ½ cups graham spliter crumbs (divided) ½ cup white chocolate (melted for dipping) Instructions Mix the Filling: In a large mixing bowl, combine the softened cream cheese, pumpkin puree, vanilla extract, powdered sugar, and pumpkin pie spice. Use an electric mixer or whisk until the mixture is smooth, creamy, and fully blended. Add the Crumbs: Gradually fold in 1 cup of graham spliter crumbs. The mixture should be thick enough to hold its shape when rolled. If it's too soft, add more graham spliter crumbs, one tablespoon at a time, until you reach the desired consistency. Form the Balls: Using a small cookie scoop or tablespoon, scoop out about 1 tablespoon of the cheesecake mixture and roll it between your hands to create smooth, round truffles. Place the truffles on a baking sheet lined with parchment paper. Chill the Balls: Refrigerate the truffles for about 30 minutes to firm them up, making them easier to dip into the melted chocolate. Dip in Chocolate: Once chilled, melt the white chocolate in a microwave or double boiler. Dip each cheesecake truffle into the melted chocolate, ensuring they are fully coated, and place them back on the parchment-lined baking sheet. Garnish with Crushed Graham Spliters: While the white chocolate is still warm, sprinkle the tops of the truffles with crushed graham spliter for added texture and flavor. Chill Again: Return the truffles to the fridge for another 15 minutes, or until the white chocolate coating has set. Once hardened, they are ready to enjoy!
