Pumpkin Cheesecake Truffles

20 ounces (2 1/2 blocks) cream cheese

1 cup granulated sugar

1 1/4 cups pumpkin puree (not pumpkin pie filling)

1/4 cup greek yogurt (I used fat free)

2 eggs

2 tablespoons all purpose flour

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

12-24 ounces melted chocolate or candy melts

assorted toppings such as crushed cookies, chopped nuts, cinnamon sugar, sprinkles, etc.

Directions



Preheat the oven to 350 degrees F, and lightly grease an 8x8 baking dish. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Mix in the pumpkin puree and yogurt. Scrape the bottom and sides of the bowl with a rubber spatula.



Stir in the eggs, one at a time. Scrape the bottom and sides of the bowl. Add the flour, vanilla, and spices, and blend to incorporate.

Pour the mixture into the prepared pan. Place filled pan in a larger baking dish, in the center of the oven, and fill the larger dish with about an inch of water.



Bake for 45 minutes, or until set in the center.



Turn the oven off, crack the door, and allow the cheesecake to cool in the warm oven for an hour. Refrigerate overnight.

Carefully scoop the cheesecake out of the pan, into 1-inch balls



Coat the cheesecake truffles in assorted toppings


Recipe from bakingamoment.com