Spiced Pumpkin Cheesecake TrufflesMeris Resources2018-01-08T13:14:24-05:00

Spiced Pumpkin Cheesecake Truffles

Presented by Gio Italian Grill

INGREDIENTS

• 1 lb. ricotta cheese
• 8 oz. canned pumpkin puree
• 8 egg yolks
• 2 cups confectionary sugar
• 1 tsp. cinnamon
• 1//2 tsp. nutmeg
• 1/2 tsp. ground ginger
• 1 lb. white chocolate

DIRECTIONS

Combine ricotta cheese, pumpkin puree, egg yolks, confectionary sugar, cinnamon, nutmeg, and ginger in a food processor or blender until smooth, pulsing and scraping down sides as needed. (Another option is using a stand mixer with a paddle attachment.) Scoop batter into a lightly greased 9” x 9” cake pan and smooth the top. In an oven preheated to 325°F, bake for 1 hour or until firm. Remove from oven, cool to room temperature, cover, and refrigerate overnight.

Melt white chocolate in a double boiler. While chocolate is melting, shape the cheesecake mix into balls, 1 teaspoon to 1 tablespoon in size (or choose any shape or size you prefer). Roll truffles in the melted chocolate, then using a toothpick or small fork, place truffles on a tray lined with parchment or wax paper. Set aside to cool. Chill at least 1 hour before serving.

Yields several dozen truffles (varies with size)