I wanted to make pumpkin cheesecake truffles. I found recipes for pumpkin truffles, pumpkin cheesecake, and cheesecake truffles, but no true pumpkin cheesecake truffles. I didn't care much for most of the recipes I found--I didn't want to use white chocolate chips in my truffle center--and, you know, I'm wayward and crafty.
I took Tante Marie's newsletter's muffin tin pumpkin cheesecake I found and halved it, eliminating both the crust and the cream topping, and baking in a water bath to prevent cracking (which, admittedly, isn't super likely in such small cakes) or burning. Then I followed the steps from Edible Garden to make crustless cheesecake into truffles.
Pumpkin Cheesecake Truffles
- 2-3 c. water for bath
- 4 oz. (American) Neufchâtel cheese, softened (or cream cheese)
- 1/4 c. canned pumpkin
- 1 egg
- 2 Tbsp light brown sugar
- 1 Tbsp maple syrup
- 1/4 tsp cinnamon
- pinch ginger
- pinch nutmeg
- 3-1.55 oz. milk chocolate bars
Place the filled muffin tin in the water bath and bake for 15-17 minutes, until centers are set. Remove from oven and cool. Once cool, freeze for at least 4 hours.
Once the cheesecakes are frozen solid, they're ready to dip in chocolate. Break the chocolate bars into a microwave safe bowl and melt them, heating for 30 second intervals (or over a double boiler, if you'd like). Remove the cheesecakes from the freezer, and peel the paper lining from the cheesecakes (paper liners aren't a picnic, but I think they'd be easier to remove than foil). Cut the cheesecakes in quarters.
Using two forks and working quickly, coat the quarters in melted chocolate. If necessary, reheat the chocolate. Seriously, work fast and be careful--not only does the chocolate solidify quickly on the surface, and have a bit of a hard time adhering, but also the condensation from the frozen cheesecakes can and will seize the chocolate if you're not fast enough.
The result (when it worked out well!): a hard chocolate shell holding soft, smooth cheesecake. The cheesecake and pumpkin were both unmistakeable--it's a lot of flavor packed in a little bite!
I tried two variations of my truffles, and this one was far and away the favorite at my cooking club.
What's your favorite pumpkin pie spice recipe?