Cheesecake Pumpkin Pie Truffles

Recipe Notes:

*You can use any leftover pumpkin pie or cheesecake (even if they have crusts) or your favorite recipe of each.

*It is not necessary to let the pie or the cheesecake to set up before making the truffles.  Mine were both a still a bit warm when I scooped them.  They will set up in the refrigerator.

1 small crustless cheesecake (recipe follows)

1 crustless pumpkin pie (recipe follows)

32 oz chocolate (white or semi-sweet), melted

4-6 tbsp solid vegetable shortening

Vanilla wafers or gingersnaps, crushed

Using a small, 1 tablespoon cookie scoop, scoop out a tablespoon of pumpkin pie and a tablespoon of cheese cake.  Using your hands, mold the two balls together until they form 1 larger ball.  Place on a waxed paper lined cookie sheet.  Repeat until the remaining pie and cheesecake are gone. 

Place the tray in the refrigerator to let the truffle fillings cool and set in the refrigerator overnight (if using fresh unset desserts) or 1 hour if using leftover (already cooled and set) desserts. 

Meanwhile, melt the chocolate in the microwave or double boiler.  Add several tablespoons of shortening to the melted chocolate and stir well to thin the chocolate for coating. 

Coat a soup spoon (table spoon) with chocolate.  Place a chilled truffle on top of the spoon (holding it over the bowl of melted chocolate).  Use a second spoon to pour chocolate over top the truffle, covering it completely.  Transfer the truffle to a fork to check for any uncovered areas and to drain off the excess chocolate.  Carefully place the truffle on a baking sheet lined with fresh waxed paper.  Immediately sprinkle the wet truffle with a mixture of vanilla wafer and ginger snap crumbs. 

Once all of the truffles have been dipped, transfer to a lidded container and cool in the refrigerator for at least 1 hour before serving.  Store any leftovers in the refrigerator. 

Makes 40 truffles 

Crustless Cheesecake

2 packages 1/3 less fat cream cheese, softened

½ cup sugar

½ tsp vanilla

¼ cup sour cream

2 eggs, room temperature

Preheat oven to 325 degrees F. 

Beat the cream cheese, sugar, and vanilla in a mixer until smooth and well blended.  Add the sour cream and mix well.  Add the eggs to the mixture, one at a time, until just blended. 

Pour the mixture into an ungreased 8x2 inch cake pan.  Bake for 40-50 minutes or until the center in just set.  Move to a wire rack to cool.  If not using for truffles, refrigerate for at least 4 hours before serving.

Crustless Pumpkin Pie

1 (15 oz) can of pumpkin

3 eggs

1 cup sugar

½ tsp salt

1 tsp cinnamon

¼ tsp cloves

¼ tsp nutmeg

¼ tsp ginger

1 cup evaporated milk

Preheat oven to 450 degrees F. 

Combine the eggs, sugar, salt, and spices.  Beat until combined.  Beat in the pumpkin and milk. 

Pour the pie mix into an ungreased 9 inch pie plate.  Bake for 10 minutes, then reduce the heat to 350 degrees F and bake for an additional 40-45 minutes.  Bake until the center is set and a knife inserted into the center of the pie comes out clean.  Move to a wire rack and allow to cool.

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