Pumpkin Cheesecake Balls (Print Version)
Pumpkin cheesecake balls with a creamy center, graham crumb coating, and white chocolate drizzle.
# Ingredients:
→ Pumpkin Cheesecake Base
01 -
8 ounces cream cheese, softened
02 -
1 cup pumpkin puree
03 -
1 cup powdered sugar
04 -
2 teaspoons pumpkin pie spice
05 -
1 teaspoon vanilla extract
06 -
1 1/2 cups graham cracker crumbs
→ For Coating and Finish
07 -
Extra graham cracker crumbs, for rolling
08 -
White chocolate, melted (optional, for drizzling)
# Steps:
01 -
In a large mixing bowl, blend softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until fully smooth and homogeneous.
02 -
Mix in 1 1/2 cups graham cracker crumbs, stirring until the mixture forms a cohesive, workable dough.
03 -
Scoop dough and roll by hand into bite-sized balls. Roll each ball in extra graham cracker crumbs to evenly coat the surface.
04 -
Arrange balls on a baking sheet and refrigerate for 1 hour to set the texture.
05 -
Drizzle chilled balls with melted white chocolate for added flavor and decoration before serving.
# Notes:
01 -
For best texture, ensure the cream cheese is thoroughly softened before mixing. Chilling solidifies the balls for easier handling and optimal consistency.