These one-bite Pumpkin Spice Cheesecake Truffles taste just like a slice of classic cheesecake with the perfect amount of pumpkin spice flavour. After all, a cheesecake should always taste like a cheesecake first, followed by a hint of flavouring from an additional topping or ingredient. These are absolutely delicious!
Place the softened cream cheese into a large mixing bowl and use a handheld mixer to smooth the texture of the cream cheese. Beat until there are no lumps.
Add the vanilla extract, confectioner’s sugar, and pumpkin spice. Beat together until well incorporated.
Next, stir in 1 cup of the graham crumbs until well combined. Save the other 1/2 cup of crumbs for rolling the balls into.
Cover and refrigerate mixture for 1 hour to firm up.
When firm, measure out a heaping teaspoon of the mixture. Roll into balls and then roll into remaining 1/2 cup of graham crumbs or into the optional 1/2 cup of cocoa powder. (I rolled half of the truffles in graham crumbs and half in cocoa powder.)
Transfer prepared truffles to a food-safe container and keep refrigerated.
Notes
Because brands can differ slightly, and because not everyone measures exactly like everyone else, there might be some differences when it comes to the thickness of the truffle mixture. If it’s too soft to roll into balls after refrigerating for a full hour, stir through a scant 1/4 cup of graham crumbs to thicken.