Instructions
Step 1: Make the Cheesecake Base
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin purée, powdered sugar, pumpkin spice, and vanilla extract. Mix until fully combined and silky.
Step 2: Add Structure
Gradually stir in the graham cracker crumbs. The mixture should become thick and scoopable. If it feels too soft, refrigerate for 15–20 minutes before shaping.
Step 3: Shape the Balls
Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Step 4: Chill
Refrigerate the cheesecake balls for at least 30 minutes to firm up.
Step 5: Prepare the Coating
In a shallow bowl, combine graham cracker crumbs, cinnamon, and powdered sugar.
Step 6: Coat the Balls
Roll each chilled cheesecake ball in the coating mixture until evenly covered.
Optional: Dip halfway or fully into melted white chocolate for an elegant finish.
Step 7: Final Chill
Return the coated balls to the refrigerator for another 15 minutes to set.
Methods & Tips
- No-Bake Method: Perfect for warm kitchens and quick prep
- Chilling Method: Ensures the balls hold their shape
- Flavor Boost: Add a pinch of nutmeg or cloves for deeper spice
- Texture Tip: If too sticky, lightly butter your hands before rolling
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