It’s almost Halloween so what better recipe to add to our collection than one for Pumpkin Cheesecake Truffles?
- 1 box Yellow Cake Mix
- 1 can Canned Pumpkin {15 oz.}
- 8 oz Low Fat Cream Cheese
- 1 package Almond Bark (Vanilla)
- 1 tablespoon Vegetable Oil
- Preheat oven to 350.
- Combine cake mix and pumpkin and beat on medium until well mixed.
- Pour into a greased glass dish and bake for 20-24 minutes (if cake box says otherwise, follow those instructions), or until a toothpick comes out clean.
- Set the cake aside to cool (I covered mine and set it out overnight so that it was cooled the following day).
- “Mash” the cake. Using clean hands or a fork, break the cake into crumbly pieces and add the cream cheese, mixing well with clean hands.
- Once the cake and cream cheese are mixed well enough that no white cream cheese is visible, roll into small balls with your hands (about 1 inch in diameter). Set aside.
- Melt almond bark in a deep bowl (this will make it easier to coat the truffles). Begin by heating for 90 seconds, then stir. Heat at 15-second intervals, stirring in between, until melted.
- (If you would like to drizzle an additional colorful layer of coating at the end, set aside ⅛ of the candy coating).*
- Add 1 tablespoon Vegetable Oil and mix well.
- Using two large spoons, carefully drop each truffle into the melted coating and toss around. Remove and place on parchment paper to dry. Continue this process with the rest of the truffle balls.
- *If you set aside candy coating for drizzling, melt the leftover coating after the initial coat has dried. Once it has melted, add a few drops of Vegetable Oil and stir in a few drops of coloring. I used Wilton’s icing coloring, so I swirled 3 toothpicks in the coloring and then the icing. Once this is well stirred, either drizzle using a fork or use a piping bag (or plastic bag) with a very thin opening.
Source: The Frugal Girls