Side Pannel
Halloween Cheesecake Truffles
Halloween Cheesecake Truffles
- Recipe Submitted by Absinthe on 06/20/2014
Category: Cheesecakes
Ingredients List
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Red and yellow food coloring (optional)
- 4 cups semisweet chocolate chips
- Sprinkles
Directions
1. Preheat oven to 350F. Grease an 8.5-inch springform pan.
2. In a large mixing bowl, beat together the cream cheese and sugar until creamy. Beat in the eggs, one at a time, until smooth. Beat another few minutes to ensure the mixture is fluffy and no lumps remain. If desired, add enough red and yellow food coloring to make the batter orange. Pour into the pan and bake 35 minutes or until the center is firm but still jiggles a little when you gently shake the pan. Remove and let cool completely. Refrigerate for at least 2 hours before making truffles.
3. After chilling, scoop the cheesecake into 1-inch balls. Place on cookie trays or plates and freeze for at least 1 hour.
4. Line a cookie tray with parchment paper. Place 1/2 cup chocolate chips in a heat-proof bowl and microwave until melted. Using a fork and a spoon, dip a cheesecake ball into the chocolate until completely coated. Let the excess chocolate drip off then place on the parchment paper. Repeat until the chocolate is gone. Repeat with the remaining chocolate, melting in 1/2-cup increments. Add sprinkles on each truffle before the chocolate dries. Store in an airtight container for up to 1 week.
2. In a large mixing bowl, beat together the cream cheese and sugar until creamy. Beat in the eggs, one at a time, until smooth. Beat another few minutes to ensure the mixture is fluffy and no lumps remain. If desired, add enough red and yellow food coloring to make the batter orange. Pour into the pan and bake 35 minutes or until the center is firm but still jiggles a little when you gently shake the pan. Remove and let cool completely. Refrigerate for at least 2 hours before making truffles.
3. After chilling, scoop the cheesecake into 1-inch balls. Place on cookie trays or plates and freeze for at least 1 hour.
4. Line a cookie tray with parchment paper. Place 1/2 cup chocolate chips in a heat-proof bowl and microwave until melted. Using a fork and a spoon, dip a cheesecake ball into the chocolate until completely coated. Let the excess chocolate drip off then place on the parchment paper. Repeat until the chocolate is gone. Repeat with the remaining chocolate, melting in 1/2-cup increments. Add sprinkles on each truffle before the chocolate dries. Store in an airtight container for up to 1 week.
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