Spiced Pumpkin Cheesecake Truffles2018-01-08T13:14:24-04:00

Spiced Pumpkin Cheesecake Truffles

Presented by Gio Italian Grill


  • 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


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)

As seen in the Winter/Spring 2018 Issue

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