Does your family have traditions for each season? We sure do.
One of our favorite fall activities is the annual trip to a
local orchard. It’s got all the things: apple picking, a pumpkin patch and
But, in addition to the ubiquitous cider doughnuts (which we buy
and eat by the dozen), this orchard also sells the most delicious pumpkin
cheesecake. Every year, the bakers of these cakes stand at their table,
basically defying you not to try a sample.
And then you’re hooked and wondering how you came home with no
less than three (“they freeze beautifully” is a phrase that will get me every
I thought it would be fun to create a bite-size morsel with all
the flavors of our beloved family favorite. I think you will love them too!
These truffles couldn’t be easier or more delicious. Just a
few simple ingredients and a chill in the fridge, and you too can experience
the delight that is pumpkin cheesecake.
With far less guilt than a whole slice will incur!
Pumpkin Cheesecake Truffles
1 cup white chocolate chips
1 cup graham cracker crumbs, plus additional for rolling
½ cup pumpkin puree
4 ounces cream cheese
1 ½ teaspoons pumpkin pie spice
pinch of salt
orange sprinkles or sanding sugar (optional)
1. In the top half of a boiler set over barely simmering water,
melt the white chocolate. Remove from heat and let cool slightly.
2. Add the remaining ingredients to your food processor or mixer
and blend till well incorporated. Scrape down the sides, add the melted
chocolate and blend again. Transfer mixture to a bowl and refrigerate till firm
enough to scoop.
3. Use a tablespoon-size scoop or spoon to scoop mixture onto a
parchment lined baking sheet. Shape into balls and roll in graham cracker
crumbs (or sprinkles, if you prefer). Refrigerate till ready to serve.