Pumpkin Cheesecake Balls (Printable Version)

# What You'll Need:

→ Cream Base

01 - 227 g cream cheese, softened
02 - 120 g powdered sugar
03 - 240 g pumpkin puree
04 - 1 tsp pumpkin pie spice

→ Crust and Coating

05 - 100 g graham cracker crumbs
06 - 100 g gingersnap crumbs
07 - 340 g white almond bark
08 - Optional: 170 g orange candy melts for drizzle

# Step-by-Step Directions:

01 - Beat the softened cream cheese and powdered sugar until smooth. Add pumpkin puree and pumpkin pie spice, mixing thoroughly.
02 - Fold in graham cracker and gingersnap crumbs until evenly combined. Cover and refrigerate for 2 hours.
03 - Scoop chilled mixture into 2.5 cm diameter balls. Arrange on parchment-lined tray and chill for 30 minutes.
04 - Melt white almond bark in 30-second intervals in the microwave, stirring until smooth.
05 - Dip each chilled ball into melted almond bark, allowing excess to drip off. Place back on parchment paper to set.
06 - Melt orange candy melts and drizzle over set cheesecake balls. Allow to cool completely until hardened.

# Helpful Notes:

01 - Ensure cream cheese is at room temperature before mixing to avoid lumps.
02 - Chill cheesecake balls adequately for firm texture and easier handling.
03 - Substitute gluten-free crumbs and dairy-free cream cheese to adapt for dietary restrictions.
04 - Store in an airtight container in refrigerator for up to 5 days or freeze for up to 3 months.

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