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Elle’s Pumpkin Cheesecake Truffles

Elle Feldman from Elle’s Patisserie shows us how to make cheesecake truffles for National Cheesecake Pumpkin Day.
Elle Feldman from Elle’s Patisserie shows us how to make cheesecake truffles for National Cheesecake Pumpkin Day.

What You Need:
8 ounces cream cheese, softened
1 + 1/2 cups confectioners' sugar, sifted (measure first, then sift)
3 cups graham cracker crumbs
1 teaspoon ground cinnamon
1/8 teaspoon ground or fresh nutmeg
1/2 teaspoon vanilla extract
8 ounces semi-sweet chocolate (or dark, white or milk chocolate)
1-2 tablespoons shortening or butter (to melt the chocolate coating)
chopped nuts, sprinkles, or orange colored chocolate for decorating, optional

Directions:
1.In a large mixing bowl beat the cream cheese and sugar together on medium speed 2-3 minutes. On low speed beat in pumpkin, cinnamon, nutmeg and vanilla.
2.Mix in 3 cups of the graham cracker crumbs. The mixture should be very thick and stiff, keep in mind it will thicken further upon refrigerating. Refrigerate at least 1 hour - 2 to 3 is better.
3.Line 2 baking sheets with parchment paper. Scoop up rounded tablespoons of the pumpkin puree and roll into balls. Place on parchment. Repeat until all the mixture is used. Freeze pumpkin cheesecake balls at least 1 hour. If your truffles are bumpy you can re-roll them again after chilling to smooth them out.
4.Work in 2 batches to coat the truffles with chocolate.
5.Melt half the chocolate in a chocolate melting pot, over a double boiler or using the chocolate setting on your microwave. If chocolate is thick melt in a tablespoon or two of shortening. Place bowl over another bowl filled with hot water to keep chocolate warm.
6.Take 1 of the cookie sheets out of the freezer. Use a candy dipper or a spoon to dip each truffle into the chocolate allow excess to drip off and place on parchment, top with nuts, sprinkles or orange colored chocolate. Repeat until all the truffles are coated.
7.Repeat the whole process for the second batch beginning with melting the chocolate.
8.Store in refrigerator up to 1 week or freeze.

recipe adapted from:  http://www.cinnamonspiceandeverythingnice.com/pumpkin-cheesecak-truffles/#ixzz2iGz8yjSQ

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