Turtle Cheesecake Truffles
Indulge in these decadent and creamy cheesecake truffles drizzled with rich caramel sauce. Each bite bursts with a luscious combination of creamy Philadelphia Cream Cheese coated in velvety chocolate and garnished with crunchy pecans. Perfect for satisfying your sweet cravings or impressing guests with a delightful dessert.
— Constant Cookbook
Ingredients
- 1 package Philadelphia Cream Cheese 1/3 Less Fat
- 1 package (8 ounces) baking chocolate squares, semi-sweet (or candy melts)
- 1 cup graham cracker crumbs
- 1/4 cup chopped pecans, finely chopped
- 1/4 cup caramel sauce (or melted caramel squares)
Instructions
- Combine the cream cheese with the graham cracker crumbs. Use a melon baller to scoop up 1 1/4" sized balls to a wax-paper lined baking sheet. Repeat until you've scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes.
- While the cheesecake balls are freezing, melt the chocolate according to package directions.
- Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls.
- Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving (up to overnight).
Cook Time
30H
Prep Time
PT5M
Yield
Makes 15 truffles
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