These are the best things I've ever made. I have made them in every different flavor cheesecake, but the plain and the pumpkin are the winners. The secrets are: Bake your cheesecake from scratch and cover them with high quality belgium dark chocolate!
3-8 ounce packages of cream cheese, room temperature
1 can pureed pumpkin (15 ounce) or the same amount with fresh pumpkin puree
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
24 ounces good quality belgium dark chocolate, i use the pound plus from Trader Joe's
1/2 cup candy melts of preferred color for drizzling
Preheat oven to 350F.
In the bowl of a electric mixer beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and spices. Beat until combined. Add vanilla and flour and beat for another 2 minutes until well combined. Pour into a 13X9 baking pan. Bake it for 1 hour. Remove from oven and cool down completely on a wire rack. Cover and refrigerate overnight.
WIth a small scooper make small balls. You will need to finish rolling each ball with your hands so they stick together all the way. Place the cheesecake balls in a cookie sheet and place in freezer for 30 minutes.
Meanwhile, heat up water in a small saucepan. Place an aluminum bowl that fits in pan but doesn't touch the water on top of simmering water and melt the chocolate slowly. Don't let any water get into bowl with chocolate.
Remove half the balls from freezer and start dropping them in the chocolate one by one. with the help of a small spoon remove balls from chocolate and slowly drop them on a wax paper covered cookie sheet. Let them dry about 5 minutes. Melt candy melts in microwave according to package instructions. Sink a fork into melted candy and with fast hand movements drizzle the colored melt on top of truffle. This will get everywhere, so make sure you are doing this on a clean and uncluttered surface. Do the same with the other half the cheesecake balls. Let it sit for about 1 hour until completely dried. Cut the leftover chocolate around truffles with a pairing knife. At this point the truffles need to be refrigerated or placed in freezer. It will keep in fridge for 1 week and freezer for 2 months.