Pumpkin Cheesecake Balls Dessert (Recipe for Printing)
Soft pumpkin cheesecake balls with cream cheese, gingersnap, and graham cracker crumbs. Coated in white chocolate for a fall treat. Great for October events. Save & click.
# What You Need:
→ Base Mixture
01 -
2 cups white chocolate chips (Ghirardelli recommended)
02 -
8 ounces cream cheese, softened
03 -
1/3 cup powdered sugar
04 -
1 teaspoon pumpkin pie spice
05 -
1/2 cup pumpkin puree
06 -
1 1/2 cups graham cracker crumbs
07 -
1 1/2 cups gingersnap cookie crumbs
→ Coating and Decoration
08 -
12 ounces white almond bark
09 -
1 cup orange candy melts (optional for drizzle)
# How to Make It:
01 -
Place white chocolate chips in a small microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until fully melted and smooth. Set aside.
02 -
In a stand mixer or large bowl with a hand mixer, beat softened cream cheese and powdered sugar on medium-high speed for 1 1/2 to 2 minutes until the mixture is smooth.
03 -
Add pumpkin puree and pumpkin pie spice to the cream cheese mixture. Mix for 1 minute until well combined and color is uniform.
04 -
Fold in graham cracker crumbs and gingersnap cookie crumbs. Mix just until the ingredients are incorporated.
05 -
Add the melted white chocolate and blend until smooth. Cover the bowl tightly with plastic wrap and refrigerate the mixture for 2 hours and 15 minutes.
06 -
Line two baking sheets with parchment paper and set aside for shaping the balls.
07 -
Using a 1-tablespoon cookie scoop, portion the chilled mixture and roll each into a ball. Place each ball on a prepared baking sheet and refrigerate for an additional 30 minutes.
08 -
Melt the white almond bark as per package instructions. Dip each chilled ball into the melted coating and place back on the prepared baking sheet. If desired, drizzle with melted orange candy melts.
# Extra Tips:
01 -
Chilling the mixture thoroughly ensures easier shaping and a firm texture for dipping.