Halloween Cheesecake Truffles
Yield: 5 dozen
Prep Time: 1 hour
Cook Time: 35 minutes
Cool Time: 3 hours
Total Time: 4 hours 35 minutes
Ingredients:
16 ounces full-fat cream cheese, softened
2/3 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
Red and yellow food coloring (optional)
4 cups semisweet chocolate chips
Sprinkles
Directions:
Preheat oven to 350°F. Grease an 8.5-inch springform pan.
In a large mixing bowl, beat together the cream cheese and sugar until creamy.
Beat in the eggs, one at a time, and vanilla until smooth.
Beat another few minutes to ensure the mixture is fluffy and no lumps remain. If desired, add enough red and yellow food coloring to make the batter orange.
Pour into the pan and bake 35 minutes or until the center is firm but still jiggles a little when you gently shake the pan. Remove and let cool completely. Refrigerate for at least 2 hours before making truffles.
After chilling, scoop the cheesecake into 1-inch balls. Place on cookie trays or plates and freeze for at least 1 hour.
Line a cookie tray with parchment paper. Place 1/2 cup of chocolate chips in a heat-proof bowl and microwave until melted.
Using a fork and a spoon, dip a cheesecake ball into the chocolate until completely coated. Let the excess chocolate drip off, then place it on the parchment paper. Repeat until the chocolate is gone.
Repeat with the remaining chocolate, melting in 1/2-cup increments. Add sprinkles on each truffle before the chocolate dries. Store in an airtight container for up to 1 week.
Recipe courtesy of Homemade in the Kitchen