Autumn is the perfect time to indulge in warm, comforting flavors, and these Pumpkin Spice Cheesecake Truffles deliver just that in a delightful, bite-sized form. Imagine creamy pumpkin spice cheesecake nestled on a graham cracker crust, all topped with a sweet white chocolate coating. These truffles are the ultimate fall treat, perfect for parties, holiday gatherings, or simply enjoying with a cup of coffee on a crisp day.
With their rich, creamy filling and a hint of pumpkin spice, these cheesecake bites are a little taste of autumn heaven. Let’s walk through the steps to create these indulgent, seasonal delights!
What Makes These Pumpkin Spice Cheesecake Truffles So Special?
These truffles combine all the flavors of a classic pumpkin spice cheesecake into a convenient, bite-sized treat. The creamy cheesecake filling, infused with pumpkin puree and pumpkin pie spice, sits on a buttery graham cracker crust, and the whole thing is topped with a smooth white chocolate coating. They’re easy to make and even easier to enjoy!
Taste and Texture
Every bite of these truffles offers a satisfying mix of textures: the crunch of the graham cracker crust, the smooth and creamy cheesecake filling, and the sweet, slightly crisp white chocolate coating. The flavors are perfectly balanced, with the pumpkin spice adding warmth and depth to the rich cream cheese.
Why You’ll Love It
- Perfect for Fall: These truffles capture the essence of autumn with their pumpkin spice flavor.
- Easy to Make: With simple ingredients and clear steps, these truffles are perfect for both novice and experienced bakers.
- Bite-Sized Delight: These mini treats are ideal for parties, potlucks, or just a little indulgence.
- Customizable: You can easily switch up the toppings or add your own twist to make them your own.
Ingredients You’ll Need
For the Crust:
- 1 cup graham cracker crumbs: Provides the base for the truffles, adding a delightful crunch.
- 3 tablespoons unsalted butter, melted: Binds the crumbs together, forming a solid crust.
- 2 tablespoons sugar: Adds a touch of sweetness to the crust.
For the Filling:
- 8 ounces cream cheese, softened: The star of the cheesecake filling, providing a rich, creamy texture.
- 1/2 cup pumpkin puree: Adds moisture and that classic pumpkin flavor.
- 1/4 cup sugar: Sweetens the filling to perfection.
- 1 teaspoon vanilla extract: Enhances the flavors with a warm, aromatic touch.
- 1 teaspoon pumpkin pie spice: Brings the cozy flavors of cinnamon, nutmeg, and cloves.
- 1 egg: Helps set the cheesecake filling.
For the Coating:
- 1/2 cup white chocolate, melted: Creates a sweet, smooth coating for the truffles.
- 1/4 teaspoon cinnamon: Adds a hint of spice to the white chocolate.
- Optional: Crushed pecans or graham cracker crumbs for garnish, adding extra flavor and texture.
Tools You’ll Need
- Mini muffin tin: For baking the cheesecake bites.
- Paper liners: To line the muffin tin and make removal easy.
- Mixing bowls: For preparing the crust, filling, and coating.
- Electric mixer: To beat the cream cheese filling until smooth.
- Spatula: For mixing and spreading the filling.
- Wire rack: For cooling the truffles.
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press about a teaspoon of the mixture into each muffin cup, forming a small crust. Press down firmly so the crust holds together.
2. Make the Filling
In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice, and continue to beat until well combined. Finally, add the egg and beat just until blended—overbeating can cause cracks in the cheesecake.
3. Fill and Bake
Spoon the cream cheese filling over the prepared crusts, filling each almost to the top. Smooth the tops with a spatula.
Bake in the preheated oven for 15-20 minutes, or until the filling is set and the tops are slightly puffed. Remove from the oven and let the cheesecake bites cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
4. Chill and Coat
Once the truffles have cooled completely, place them in the refrigerator to chill for at least 2 hours. This helps them firm up, making them easier to handle.
After chilling, melt the white chocolate in a microwave or double boiler. Stir in the cinnamon. Dip the top of each truffle into the melted white chocolate, letting any excess drip off. For an extra touch, sprinkle with crushed pecans or graham cracker crumbs before the chocolate sets.
5. Serve
Place the coated truffles back in the refrigerator for about 15 minutes to allow the chocolate to set. Once the chocolate is firm, the truffles are ready to enjoy! Serve them chilled for the best texture and flavor.
Tips for Making the Perfect Pumpkin Spice Cheesecake Truffles
- Use room temperature cream cheese: This ensures a smooth, lump-free filling.
- Don’t overbake: Keep an eye on the cheesecake bites—overbaking can cause them to crack.
- Chill before coating: Make sure the truffles are well chilled before dipping them in chocolate to help the coating set properly.
- Customize your toppings: Get creative with your toppings—try crushed nuts, cookie crumbs, or even a drizzle of dark chocolate.
Storage Instructions
Store your Pumpkin Spice Cheesecake Truffles in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—just thaw in the refrigerator before serving.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well in this recipe. Just make sure it’s thick and well-drained to avoid adding excess moisture to the filling.
What can I use if I don’t have white chocolate?
You can substitute milk or dark chocolate if you prefer, though the flavor profile will be different. White chocolate pairs particularly well with the pumpkin spice, but feel free to experiment!
Can I make these truffles gluten-free?
Absolutely! Just use gluten-free graham crackers or cookie crumbs for the crust.
Conclusion
Pumpkin Spice Cheesecake Truffles are the perfect bite-sized treats to celebrate the flavors of fall. With their creamy filling, crunchy crust, and sweet chocolate coating, they’re a delightful addition to any dessert table. Whether you’re planning a holiday gathering or simply want to enjoy the taste of autumn, these truffles are sure to satisfy your sweet tooth.
Looking for more fall desserts? Check out my Apple Cinnamon Rolls or Maple Pecan Pie Bars. And if you make these truffles, don’t forget to share your creations—tag me on Pinterest with your photos!
Nutritional Information (per serving)
- Calories: 120 kcal
- Protein: 2g
- Carbohydrates: 10g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 60mg
- Fiber: 1g
- Sugar: 8g
Enjoy every delicious bite of these Pumpkin Spice Cheesecake Truffles!
PrintPumpkin Spice Cheesecake Truffles: Bite-Sized Autumn Bliss
Autumn is the perfect time to indulge in warm, comforting flavors, and these Pumpkin Spice Cheesecake Truffles deliver just that in a delightful, bite-sized form. Imagine creamy pumpkin spice cheesecake nestled on a graham cracker crust, all topped with a sweet white chocolate coating. These truffles are the ultimate fall treat, perfect for parties, holiday gatherings, or simply enjoying with a cup of coffee on a crisp day.
With their rich, creamy filling and a hint of pumpkin spice, these cheesecake bites are a little taste of autumn heaven. Let’s walk through the steps to create these indulgent, seasonal delights!
Ingredients
Ingredients You’ll Need
For the Crust:
- 1 cup graham cracker crumbs: Provides the base for the truffles, adding a delightful crunch.
- 3 tablespoons unsalted butter, melted: Binds the crumbs together, forming a solid crust.
- 2 tablespoons sugar: Adds a touch of sweetness to the crust.
For the Filling:
- 8 ounces cream cheese, softened: The star of the cheesecake filling, providing a rich, creamy texture.
- 1/2 cup pumpkin puree: Adds moisture and that classic pumpkin flavor.
- 1/4 cup sugar: Sweetens the filling to perfection.
- 1 teaspoon vanilla extract: Enhances the flavors with a warm, aromatic touch.
- 1 teaspoon pumpkin pie spice: Brings the cozy flavors of cinnamon, nutmeg, and cloves.
- 1 egg: Helps set the cheesecake filling.
For the Coating:
- 1/2 cup white chocolate, melted: Creates a sweet, smooth coating for the truffles.
- 1/4 teaspoon cinnamon: Adds a hint of spice to the white chocolate.
- Optional: Crushed pecans or graham cracker crumbs for garnish, adding extra flavor and texture.
Tools You’ll Need
- Mini muffin tin: For baking the cheesecake bites.
- Paper liners: To line the muffin tin and make removal easy.
- Mixing bowls: For preparing the crust, filling, and coating.
- Electric mixer: To beat the cream cheese filling until smooth.
- Spatula: For mixing and spreading the filling.
- Wire rack: For cooling the truffles.
Instructions
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press about a teaspoon of the mixture into each muffin cup, forming a small crust. Press down firmly so the crust holds together.
2. Make the Filling
In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice, and continue to beat until well combined. Finally, add the egg and beat just until blended—overbeating can cause cracks in the cheesecake.
3. Fill and Bake
Spoon the cream cheese filling over the prepared crusts, filling each almost to the top. Smooth the tops with a spatula.
Bake in the preheated oven for 15-20 minutes, or until the filling is set and the tops are slightly puffed. Remove from the oven and let the cheesecake bites cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
4. Chill and Coat
Once the truffles have cooled completely, place them in the refrigerator to chill for at least 2 hours. This helps them firm up, making them easier to handle.
After chilling, melt the white chocolate in a microwave or double boiler. Stir in the cinnamon. Dip the top of each truffle into the melted white chocolate, letting any excess drip off. For an extra touch, sprinkle with crushed pecans or graham cracker crumbs before the chocolate sets.
5. Serve
Place the coated truffles back in the refrigerator for about 15 minutes to allow the chocolate to set. Once the chocolate is firm, the truffles are ready to enjoy! Serve them chilled for the best texture and flavor.
Notes
Tips for Making the Perfect Pumpkin Spice Cheesecake Truffles
- Use room temperature cream cheese: This ensures a smooth, lump-free filling.
- Don’t overbake: Keep an eye on the cheesecake bites—overbaking can cause them to crack.
- Chill before coating: Make sure the truffles are well chilled before dipping them in chocolate to help the coating set properly.
- Customize your toppings: Get creative with your toppings—try crushed nuts, cookie crumbs, or even a drizzle of dark chocolate.
Nutrition
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
