Pumpkin cheesecake cake balls are bite-sized pieces of pumpkin cake, mixed with cream cheese frosting, and coated in white chocolate. Like a truffle, but with cake.
Since Zach’s graduation party a few years ago, I’ve been harassed asked to make cake balls again. This year, I thought I’d try pumpkin cheesecake cake balls. Because why wouldn’t I?
I used a recipe from Food.com to make the cake, but I changed some of the measurements. Also, I used my own cream cheese frosting recipe (that I came up with on the spot). I hadn’t even bothered looking at the recipe they had under the cake recipe. Turned out to be just like the one on their website, which is what happens with baking. Unlike with regular cooking, everything needs to be precise, so you’ll wind up with a lot of recipes that are very similar but came from different sources. It happens.
Anyway.
If all you want is a pumpkin cake, this was great. I wound up eating a bit of it as I shredded it with a fork. (The great thing about cake balls is that the edges of a sheet cake won’t mush as well as the rest of it, because that’s where it gets harder. So I just cut the edges off the eat them. 😛 )
On to the recipe!
Pumpkin Cheesecake Cake Balls
For the cake:
- 3 large eggs
- 1 1/2 cups sugar
- 1 cup oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsps pumpkin pie spice
For the cream cheese frosting:
- 1 (8 ounce) package cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 3 cups powdered sugar
For the rest:
- 2 packages white chocolate almond bark (or regular white chocolate)
- graham cracker crumbs, for sprinkling
Step 01: Make the cake according to the directions found on Food.com.
Step 02: While the cake is cooling, make the frosting. Mix the cream cheese and butter together and then slowly add the powdered sugar.
Step 03: Combine the cake and the frosting in a large mixing bowl. Mix until it’s a consistent texture.
Step 04: Roll the cake into balls, about 1-inch in diameter. (However, the larger you make them, the less surface area you need to cover with chocolate.) Lay them on a baking sheet covered in wax paper, and freeze them.
Step 05: Melt the chocolate or almond bark.** Once it’s completely melted, take the balls out of the freezer and begin dipping them in chocolate. Shake off the excess chocolate and lay them on the wax paper. Sprinkle with graham cracker crumbs. Repeat this step until all of the cake balls are covered in chocolate. Let them harden in the fridge.
**To melt my almond bark, I used a silicone double boiler. I set mine over a pot of boiling water, which is slow but it keeps the almond bark melted while I work. Since it’s silicone, you can also put it in the microwave or in the oven. It’s actually incredibly handy, I highly recommend it.
This recipe made a ton of cake balls. I made mine pretty large and got about 40? Enough to fill a freezer bag and still have a bunch leftover. I wound up sending a bag home with my parents when the visited a couple weeks ago. 😛
Pumpkin cheesecake cake balls are also perfect for fall parties, because you can make them, set them out in a bowl, and not worry about cutting them and whatnot. It’s also simple to force the leftovers onto someone else, since it doesn’t require taking a dish home and returning it. Brilliant. 😛
Pumpkin Cheesecake Cake Balls
Print This
Ingredients
For the cake:
- 3 large eggs
- 1 1/2 cups sugar
- 1 cup oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsps pumpkin pie spice
For the cream cheese frosting:
- 1 (8 ounce) package cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 3 cups powdered sugar
For the rest:
- 2 packages white chocolate almond bark (or regular white chocolate)
- graham cracker crumbs, for sprinkling
Instructions
Step 01: Make the cake according to the directions found on Food.com.
Step 02: While the cake is cooling, make the frosting. Mix the cream cheese and butter together and then slowly add the powdered sugar.
Step 03: Combine the cake and the frosting in a large mixing bowl. Mix until it’s a consistent texture.
Step 04: Roll the cake into balls, about 1-inch in diameter. (However, the larger you make them, the less surface area you need to cover with chocolate.) Lay them on a baking sheet covered in wax paper, and freeze them.
Step 05: Melt the chocolate or almond bark.** Once it’s completely melted, take the balls out of the freezer and begin dipping them in chocolate. Shake off the excess chocolate and lay them on the wax paper. Sprinkle with graham cracker crumbs. Repeat this step until all of the cake balls are covered in chocolate. Let them harden in the fridge.
Notes
**To melt my almond bark, I used a silicone double boiler. I set mine over a pot of boiling water, which is slow but it keeps the almond bark melted while I work. Since it's silicone, you can also put it in the microwave or in the oven. It's actually incredibly handy, I highly recommend it.
1 comment
Oh these look great! I’m thinking of them as Xmas gifts as well. Thanks for sharing with us at Over the Moon.