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Directions
Step 1: Prepare the Cheesecake Mixture
In a mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth.
Add in the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, and ground nutmeg. Continue mixing until everything is fully combined and the mixture is smooth and creamy.
Stir in the crushed graham crackers, ensuring that the mixture has a nice texture and is easy to form into balls.
Step 2: Form the Cheesecake Balls
Using a spoon or a small cookie scoop, scoop out portions of the pumpkin cheesecake mixture and roll them into bite-sized balls. You should get about 20-24 balls, depending on the size you make them.
Place each ball onto a baking sheet or tray lined with wax paper or parchment paper.
Step 3: Chill the Balls
Refrigerate the cheesecake balls for at least 1 hour or until they are firm enough to handle and have set.
Step 4: Coat the Cheesecake Balls (Optional)
If you want to give your cheesecake balls an extra touch, melt white chocolate chips in the microwave or over a double boiler. Dip each cheesecake ball into the melted white chocolate and set it back onto the parchment paper to cool.
Alternatively, you can roll the cheesecake balls in more crushed graham crackers or a sprinkle of cinnamon for added flavor and texture.
Step 5: Serve and Enjoy
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