It’s that time of the year again for pumpkin. These pumpkin cheesecake truffles are easy to make and taste great. There are very few ingredients in this recipe and you can make these in large batches if you want. The process of preparing these truffles is very simple. Yellow cake mix and canned pumpkin is baked in the oven and then mixed with cream cheese and rolled into balls. The cheesecake bites are then dipped into melted chocolate and then dried until the coating is hardened. If you want you can even drizzle additional melted chocolate at the end after the initial coating has hardened.
- 1 box yellow cake mix
- 1 15 ounces can canned pumpkin
- 8 ounces low-fat cream cheese
- 1 package almond bark (Vanilla)
- 1 tablespoon vegetable oil
- Preheat the oven to 350 degrees F. In a large bowl combine cake mix and pumpkin and beat on medium speed until well combined. Pour into a greased 9×13 inch baking dish and bake for 20-24 minutes or until a toothpick comes out clean. Set the cake aside and allow to cool completely. Mash the cake into pieces using your hands or a fork. Add the cream cheese and mix using your hands.
- Once the cake and cream cheese is mixed well enough so that no white cream cheese is visible, roll the mixture into small balls with your hands that are about 1-inch in diameter. Set aside.
- Melt the almond bark in a deep bowl. Begin by heating for seconds then stir. Heat at 15 second intervals stirring in between intervals until melted. Add 1 tablespoon of vegetable oil and mix well.
- Using two large spoons carefully drop each truffle into the melted coating and toss around. Remove and place onto parchment paper to dry. Repeat this process until all of the balls are coated.