10.10.2011

Pumpkin Cheesecake Truffles

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I'm a huge fan of Oreo Truffles but, unfortunately, they're not the healthiest dessert (hello, Oreos!). That said, ever since the first batch of Oreo Truffles, my friends and family have asked begged for more. After my 12 Days of Pumpkin project, with my pumpkin obsession still lingering, I finally obliged them -- sort of -- by making Pumpkin Cheesecake Truffles. 

These treats are rich, creamy, and moist, but are surprisingly low calorie (YES, can we get a round of applause for the low-cal element?!). The base, a pumpkin cake, uses no eggs, no oil, and no butter -- just vanilla cake mix (you can use sugar free if you would like to make it even lower in calories) and either canned pumpkin or pumpkin puree. By mixing in low fat cream cheese, we end up with a flavor akin to pumpkin cheesecake, without the fat-saturated ingredients. A delicious but very thin outer layer of vanilla candy coating tops off these delicious Pumpkin Cheesecake Truffles. I brought them into work and they were gone within minutes! :) Enjoy!

Bake time: 25 minutes 
Total time: 1 hour (this number will vary, depending on how long you let your cake cool for)
Calories per serving: 80-100 Calories (depends on which cream cheese is used, which cake mix is used, and whether pumpkin puree or canned pumpkin is used as the butter/oil substitute)
Ingredients:
  • 1 box Yellow Cake Mix
  • 1 can Canned Pumpkin (or 8 oz Pumpkin Puree)
  • 8 oz Low Fat Cream Cheese
  • 1 package Almond Bark (Vanilla)
  • 1 tablespoon Vegetable Oil
Directions:
  1. Peaheat oven to 350.
  2. Combine cake mix and pumpkin and beat on medium until well mixed.
  3. Pour into greased glass dish and bake for 20-24 minutes (if cake box says otherwise, follow those instructions), or until a toothpick comes out clean.
  4. Set the cake aside to cool (I covered mine and set it out overnight so that it was cooled the following day).
  5. "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.
  6. 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.
  7. 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 1/8 of the candy coating).*
  8. Add 1 tablespoon Vegetable Oil and mix well.
  9. 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.



15 comments:

  1. Recently lost 10 pounds (Cinch!). Can't be trusted with Halloween Oreo Balls in the house but my family is clammering for them. This is my solution! Can't wait to try!

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  2. Two thumbs up - I MUST try these! Thanks for posting. ;)

    p.s. found your site through Heidi's recipes :)

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  3. i would like to know if you can freeze these pumpkin cheesecake balls.

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  4. Hey Donna,

    Yep, they can absolutely be frozen! :)

    -Carly

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  5. What size glass dish do you bake the cake in?

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    1. Whatever you've got on hand! Because you're going to be mashing it up anyways, it doesn't need to look pretty!

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  6. I love pumpkin, can't wait to try these!!

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  7. the canned pumpkin needs to be 8oz as well?? or is that just if you use the pumpkin puree?

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  8. Yum! This would be a great addition to the Halloween party or Thanksgiving table!

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  9. do you think if i just used a half block of cream cheese they would turn out ok? that's all i have in the fridge plus it would shave off some cals.

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  10. I am making these but....I'm not sure if you make the cake by the box and add the pumpkin into the mix or ignore the directions and only use the pumpkin???

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  11. Yuck! I thought this sounded and looked good but they don't taste very good at all. I followed the instructions perfectly and the only thing that was good was the almond bark coating, the inside just tasted like uncooked dough. I suggest doing the cake mix with pumpkin (no oil, water, or eggs) and making cupcakes. The cake is really moist with just the cake mix and pumpkin (I added a teaspoon cinnamon as well), and top with cream cheese frosting. :)

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  12. Sorry to hear you do not like them! I've made them multiple times, as have a lot of my readers and they have always gotten great reviews! Perhaps if you are used to something extremely high in sugar, your taste buds may not be impressed (these are lower cal and lower in sugar). Also possible that there is a difference based on brand! I've noticed that organic pumpkin purée isn't nearly as good as the cheap pumpkin cans from the store. There is also a recipe for delicious pumpkin cupcakes with cream cheese icing on this site, if you'd prefer that - hit up my recipes page for that one!
    Happy Thanksgiving!

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  13. Do you follow the cake mix instructions meaning eggs, oil, water and add pumpkin? Or just the mix and can pumpkin?

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