Pumpkin Cheesecake Truffles Recipe
- Total Time: 30 minutes
Ingredients
Scale
- 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
Instructions
- 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.
Find it online: https://blogchef.net/pumpkin-cheesecake-truffles-recipe/