Pumpkin Cheesecake Balls
It’s quite possible that these Pumpkin Cheesecake Balls have converted me to a pumpkin dessert fan.
I’m honestly not one who gets super excited about pumpkin dessert recipes, but this one intrigued me.
They have just the right amount of sweetness and hint of pumpkin flavor.
How to Make Pumpkin Cheesecake Balls
It starts with a loaf of pumpkin bread in a large mixing bowl.
I used Entenmann’s that I bought at the store.
Using a hand mixer, break apart the loaf into crumbs and save about 1/4 cup of the crumbs for later.
Warning…this can get messy!
I did have some crumbs on the counter, but I simply brushed them on the floor for the dog to enjoy 🙂
Then you just roll them into little balls and place on a baking sheet or tray.
I was able to get 18 balls made.
Place the tray in the freezer for about 10 minutes.
This will help prevent them from falling apart when dipping them.
Melt some white chocolate chips in the microwave and dip each cake ball into the melted chocolate.
And sprinkle the bread crumbs that you set aside earlier.
Voila…now you have delicious Pumpkin Cheesecake Balls to share, or enjoy them all to yourself…no judgement here 😉
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More easy dessert recipes similar to Pumpkin Cheesecake Balls that I love are…
Reese’s Cup Dip
This one is the perfect mix of sweet and salty when you use pretzels for dipping.
Very easy to make too!
Cinnamon Cheesecake Bars
Buckeye Cheesecake Dip
Caramel Apple Dip
This is great for a fall dessert, dip apple slices or apple chips for this tasty dip.
Salted Caramel Pretzel Bark
Churro Cake with Caramel
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Pumpkin Cheesecake Balls
A simple and yummy dessert perfect for fall
Ingredients
- 1 loaf pumpkin bread (I used Entenmann’s 13 oz loaf)
- 8 oz cream cheese at room temperature
- 20 oz white chocolate chips
Instructions
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Put the pumpkin bread in a large mixing bowl. Using a hand mixer on low, carefully break up the pumpkin bread into crumbs. Remove 1/4 cup of the pumpkin breadcrumbs to use to sprinkle over top later.
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Add the cream cheese and blend with the hand mixer for 1 minute. (Mixture will be lumpy)
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Roll this mixture into 18 cake balls and place on a baking sheet or tray. Freeze for 10 minutes.
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Pour the white chocolate chips into a microwave safe bowl. Microwave on high for 1 minute, stir the chips and microwave 10 more seconds. If they are not melted, microwave for 10 seconds at a time and stir until they are melted.
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Drop a pumpkin cake ball into the melted chocolate and using a fork, evenly coat in chocolate and place on a lined baking sheet or tray. Sprinkle some of the reserved pumpkin bread crumbles on top. Repeat with remaining cake balls.
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