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Ingredients:
8 oz cream cheese, softened
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1 cup graham cracker crumbs
1/2 cup white chocolate chips (for coating, optional)
Additional ground cinnamon and sugar for rolling (optional)
Instructions:
Prepare the Mixture:
In a large bowl, beat softened cream cheese until smooth.
Add pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix until well combined and smooth.
Chill the Mixture:
Refrigerate mixture for about 30 minutes to firm up for easier handling.
Form the Balls:
Once chilled, use a small cookie scoop or spoon to form small balls (about 1-inch diameter). Roll gently between hands to smooth.
Coat the Balls:
Roll each ball in graham cracker crumbs until fully coated. If using white chocolate coating, melt white chocolate chips in microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each ball into melted chocolate, allow excess to drip off, then roll in graham cracker crumbs again.
Chill Again:
Place coated balls on parchment-lined tray and refrigerate for another 30 minutes to set.
Serve:
Once set, pumpkin cheesecake balls are ready to serve. Enjoy chilled!
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