Pumpkin Cheesecake Ball
15 min to prepare; 2 hours to cook; serves 10-12
INGREDIENTS
- 1 (8 oz.) package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup canned pumpkin
- 1 1/3 cups spice cake mix (dry)
- 3/4 cup powdered sugar
- 1/2 cup toffee bits
- 1/4 cup brown sugar
- 1 bag mini chocolate chips, or as needed (you'll use roughly 1 cup)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
cinnamon graham crackers or gingersnap cookies, garnish
PREPARATION
In a large bowl, beat together cream cheese and butter for 2-3 minutes, or until fluffy.
Mix in vanilla extract and pumpkin pie spice, then add in canned pumpkin, powdered sugar, brown sugar and spice cake mix.
Once everything has come together, fold in toffee bits. (If mixture is too wet, add in more spice mix 1 tablespoon at a time.)
Turn mixture out onto a large sheet of plastic wrap and roll tightly into a ball, being careful to seal all the edges. Refrigerate until cheesecake ball is chilled and holds its form, 1-2 hours.
Place chocolate chips in a large, shallow dish. Unwrap cheesecake ball and gently transfer it to bowl with chocolate chips. Use your hands to either roll or coat cheesecake mixture in chocolate chips.
