These little gems make a great fall and winter treat. I like them because they are only a single bite each so you can enjoy the treat without overindulging. It uses a boxed spice cake mix so is pretty easy to put together.
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| Julian's Pumpkin and Spice Cheesecake Bites |
I got the original recipe from a promotional food blog site pushing the boxed spice cake. It said it is important to heat treat the dry cake mix by microwaving it before adding it to the cream cheese mixture so I first prepared the recipe as instructed.
However, I found that dipping the balls into the warm chocolate caused them to expand and the white chocolate coating to crack. It wasn't enough to stop us enjoying them, but it is an issue that can easily be addressed by making the cake as instructed on the cake mix package and then crumbling it and using it in that form as many other recipes do.
A chocolate dipping tool is ideal, but if you don't have one you can simply use a fork. I'm using the Wilton Candy Melts today but you can use regular white chocolate bark.
15.25 ounce boxed spice cake mix
1/3 cup pumpkin puree
4 ounces cream cheese softened
12 ounces white almond bark/white melting chocolate wafers
2+ tablespoons pumpkin pie spice (see note at bottom)
Instructions
Prepare and bake the cake as instructed on the package. Do not frost. When it is completely cooled, crumble the cake completely and as finely as possible using your hands.
Using a stand mixer (use can substitute a quality hand mixer if necessary) and the beater attachment (not the whisk) add the pumpkin puree and cream cheese to the bowl and beat on medium speed for 2 minutes until smooth, scraping down the bowl as necessary.
Slowly add the crumbled cake over the top of the pumpkin mixture and mix in on low speed and continue adding the cake in batches until it is incorporated. Turn the mixer to medium-high and beat until smooth, scraping the bowl down as needed. Remove the bowl from the mixer and, using your hands, pat the cookie dough like mixture into a disc. Tightly wrap with plastic wrap and chill in the refrigerator for 2 hours.
Line a baking sheet with parchment or wax paper and set it aside.
Use a 1 tablespoon cookie scoop to make a single dough portion. Roll the dough portion into a ball and set on the prepared baking sheet. Repeat the steps until all of the dough is rolled into balls.
Using a heat safe medium size bowl, microwave the white almond bark/chocolate in 30 second intervals, stirring well after each interval until completely melted and smooth. Alternatively follow melting instructions on package or place a heat safe bowl over hot water and stir until the chocolate melts.
Lower a single cheesecake bite into the melted white chocolate. Turn to coat using a fork or confectioners dipping tool. Lift the coated cheesecake bite and gently tap off any excess coating. You can use a spoon to pour a little coating over any bare spots that may occur. Use a toothpick to gently push the coated cheesecake bites onto the parchment or wax paper coated baking sheet.
While the cheesecake bite is still “wet” lightly sprinkle the top of the bite with the pumpkin pie spice, then move onto the next bite until all are coated. Allow the coating to completely cool. Optionally, you can drizzle with orange colored melting chocolate to garnish instead of the pumpkin pie spice. Allow to dry completely before serving.
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