Ingredients

The following ingredients have 64 Servings
  • 20 ounces cream cheese ((2 1/2 blocks))
  • 1 cup granulated sugar
  • 1 1/4 cups pure pumpkin puree
  • 1/4 cup Greek yogurt ((I used fat free))
  • 2 eggs ((large))
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 12-24 ounces melted chocolate or candy melts
  • assorted toppings such as crushed cookies, (chopped nuts, cinnamon sugar, sprinkles, etc.)

Instruction

  • Preheat the oven to 350 degrees F, and lightly grease an 8x8 baking dish.
  • In a large mixing bowl, beat the cream cheese and sugar together until smooth.
  • Mix in the pumpkin puree and yogurt. Scrape the bottom and sides of the bowl with a rubber spatula.
  • Stir in the eggs, one at a time. Scrape the bottom and sides of the bowl.
  • Add the flour, vanilla, and spices, and blend to incorporate.
  • Pour the mixture into the prepared pan.
  • Place filled pan in a larger baking dish, in the center of the oven, and fill the larger dish with about an inch of water.
  • Bake for 45 minutes, or until set in the center.
  • Turn the oven off, crack the door, and allow the cheesecake to cool in the warm oven for an hour.
  • Refrigerate overnight.
  • Carefully flip the cheesecake out of the pan, onto a cutting board.
  • Cut into 1x1 inch cubes, wiping the knife blade with a hot towel after each cut. (Or scoop into 1-inch balls.)
  • Coat the cheesecake truffles in assorted toppings, and insert a paper straw to make a pop.