Pumpkin Cinnamon Cheesecake Truffles Food

PUMPKIN TRUFFLES

Steps:

• In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled.
• On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 1 hour, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate. Roll in cocoa powder and serve.

PUMPKIN CINNAMON CHEESECAKE

Steps:

• 1. Fill the bottom of a baking dish with a little less than ¼ inch of water.
• 2. Cut pumpkin in half, remove seeds, and place face down in baking dish.
• 3. Roast pumpkin in the oven for 45-55 minutes until soft.
• 4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups.
• 5. In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes.
• 6. Process in cinnamon and salt.
• 7. Pour batter into a 9-inch tart pan.
• 8. Bake at 350° for 45-50 minutes, until firm.
• 9. Remove from oven, cool and serve.

PUMPKIN SPICE TRUFFLES

Steps:

• In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth. Set aside for now.
• Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined. Scrape the bowl and beat again to make sure there are no lumps in the cream cheese.
• Add the powdered milk, the powdered sugar, and the pumpkin pie spice. Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth.
• Add the melted white chocolate and mix until incorporated. Finally, stir in the graham cracker crumbs.
• The mixture will be fairly soft at this point. Press cling wrap on the top and refrigerate it until firm enough to roll, about 2 hours.
• When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with powdered sugar and roll the truffles between your palms to make them round.
• Melt the orange candy coating in a microwave-safe bowl until melted and fluid.
• Dip the truffles in the coating, one by one, using dipping tools or a fork. Set them on a foil-lined baking sheet when finished.
• To make them look more like pumpkins, add a bit of melted chocolate to the remaining orange coating to turn it a darker shade of brownish-orange. Put it in a small plastic bag and snip off a tiny corner. Pipe intersecting lines across the top of the truffles.
• Finish them off with green leaves: melt the green candy coating and put it in a plastic bag as well. Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves.
• Refrigerate the truffles to set the coating, for about 10 minutes, before serving. Store Pumpkin Spice Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.

PUMPKIN CHEESECAKE TRUFFLES

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar and 3/4 tsp. pumpkin pie spice; mix well.
• Scoop cream cheese mixture into 22 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
• Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining pumpkin pie spice.
• Refrigerate 1 hour or until firm.