Pumpkin Cheesecake Truffles: No-Bake Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 ½ cups gingersnap cookies, finely crushed
- ¼ cup unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 (15-ounce) can pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Spices: cinnamon, ginger, cloves
- 1 cup heavy cream
- ½ cup semi-sweet chocolate chips
- Instructions:
Instructions
- Prepare the gingersnap crust by mixing crushed cookies with melted butter and pressing into a springform pan.
- In a bowl, beat cream cheese until smooth; add sugar, pumpkin puree, vanilla, and spices until well combined.
- Incorporate eggs one at a time for a smooth filling; pour over the crust.
- Bake at 325°F (160°C) in a water bath for about 50-60 minutes until set.
- Cool and chill for at least four hours before forming into balls.
- Dip each ball in melted chocolate and refrigerate until set.
- Helpful Notes:
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg