Pumpkin Toffee Cheesecake Ball Recipe
October 23, 2017
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Ingredients
1 package (8 ounces) FULL FAT cream cheese*
1/2 cup unsalted butter do not use margarine, 8 tablespoons total
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/3 cup canned pumpkin** not an entire can
1 cup powdered sugar
2 tablespoons packed brown sugar
1 and 1/3 cups spice cake mix dry and not prepared
1/2 cup toffee bits
1 cup miniature chocolate chips
Crackers/cookies for dipping (cinnamon graham crackers, gingersnaps, etc,)
Optional: orange food coloring
Recipe Notes
*Do not use a lower fat or spreadable cream cheese as this won't set up. Use real butter. Both should be at room temperature and not at all melted for best results.
**Use a thicker canned pumpkin (it shouldn't be watery at all) I prefer Libby's canned pumpkin for consistency.
Instructions
Get full recipe >> Pumpkin Toffee Cheesecake Ball @ chelseasmessyapron.com
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