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Pumpkin Cheesecake Bites Recipe

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This recipe for Pumpkin Cheesecake Bites, by , is from JOHNSON FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kris Stipp

Category:
Category:

Ingredients:  
Ingredients:  
1 c. crushed ginger snaps
3/4 c. crushed graham crackers
4 oz. cream cheese, softened
2 1/2 c. melted white chocolate, divided
1/2 c. pumpkin puree
1 tsp. pumpkin pie spice
Pinch kosher salt
1 tbsp. coconut oil

Directions:
Directions:
Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside 2 tablespoons for topping.
In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in cookie crumbs.

Scoop mixture into tablespoon-sized balls and freeze until solid, about 40 minutes.
Roll chilled balls between your palms to smooth out edges, then chill for an additional 5 minutes.

Mix together remaining 2 cups melted white chocolate with coconut oil, then dip truffles in to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs.

Refrigerate at least 1 hour, or until ready to serve.

 

 

 

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