Bake Pumpkin Cheesecake Balls

Step 1: Prepare the Cheesecake Filling

  1. Soften the Cream Cheese: Begin by taking the cream cheese out of the refrigerator to soften for about 30 minutes. This will make it easier to mix and ensure a creamy texture.
  2. Mix the Ingredients: In a large mixing bowl, combine the softened cream cheese, pumpkin puree, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and flour. Use an electric mixer on medium speed to blend everything until the mixture is smooth and well combined, about 2-3 minutes.
  3. Taste and Adjust: Taste the mixture and adjust the spices if desired. This is your chance to personalize the flavor!

Step 2: Chill the Mixture

  1. Refrigerate: Cover the bowl with plastic wrap and refrigerate the cheesecake mixture for at least 1-2 hours, or until it is firm enough to scoop. Chilling will help the flavors meld together and make rolling easier.

Step 3: Prepare the Coating

  1. Prepare the Coating Mixture: In a separate bowl, combine the graham cracker crumbs, chopped pecans or walnuts (if using), powdered sugar, and pumpkin pie spice. Mix well and set aside.

Step 4: Form the Cheesecake Balls

  1. Scoop and Roll: Once the cheesecake mixture is firm, use a small cookie scoop or a tablespoon to portion out the mixture. Roll each portion between your palms to form a ball about 1 inch in diameter.
  2. Coat the Balls: Roll each ball in the graham cracker mixture, ensuring that each one is evenly coated. Place the coated balls on a baking sheet lined with parchment paper.

Step 5: Freeze the Cheesecake Balls

  1. Freeze: Place the baking sheet in the freezer for about 30 minutes. This will help set the balls, making them easier to handle when you dip them in chocolate later.

Step 6: Drizzle with White Chocolate (Optional)

  1. Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring after each until smooth.
  2. Drizzle: Using a fork or a piping bag, drizzle the melted white chocolate over the cheesecake balls. Allow the excess chocolate to drip off before placing them back on the parchment-lined baking sheet.
  3. Set the Chocolate: Let the chocolate set at room temperature for about 15 minutes, or place them back in the fridge for a quicker setting.

Step 7: Serve and Enjoy

  1. Final Touch: Once the chocolate is set, you can dust the cheesecake balls with additional powdered sugar or pumpkin pie spice for a decorative touch.
  2. Presentation: Arrange your Bake Pumpkin Cheesecake Balls on a platter and serve with toothpicks for easy eating. They can be stored in an airtight container in the refrigerator for up to a week (if they last that long!).

Tips for the Perfect Pumpkin Cheesecake Balls

  • Pumpkin Puree: Ensure you are using 100% pure pumpkin puree for the best flavor; avoid pumpkin pie filling as it contains added sugars and spices.
  • Spice Adjustments: Feel free to adjust the spices based on your personal preferences. If you love a stronger flavor, add a bit more cinnamon or nutmeg.
  • Chilling Time: The longer you chill the cheesecake mixture, the easier it will be to scoop and roll. Overnight chilling is perfect for the best consistency.

Conclusion

These Bake Pumpkin Cheesecake Balls are sure to be a hit at any gathering this fall. Their creamy texture, combined with the warmth of pumpkin spices and a crunchy coating, creates an irresistible treat. Not only are they delicious, but they’re also visually appealing and perfect for sharing—or keeping all to yourself! So, grab your ingredients, roll up your sleeves, and enjoy the process of making this delightful autumn indulgence. Happy baking!

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