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cream cheese eggs sugar sour cream salt lemon juice vanilla ground cinnamon pumpkin pie spice sweet chocolate white chocolate orange and
Viewed: 37 - Published at: 7 years agoIngredients
- 2 8 ounce packages of cream cheese, at room temperature
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- 1/8 tsp salt
- 1/2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 12 oz semi sweet chocolate, chopped or chips
- 12 oz white chocolate, chopped. I do not recommend white chocolate chips, they do not melt well enough to coat. use good quality white chocolate bars and chop them
- 1/2 cup orange and black sprinkles
Method
- MAKE CHEESECAKE
- Preheat the oven to 325, spray a 9 inch springform pan with bakers spray.
- Have a baking pan with sides lined with foil ready to place cheesecake on
- In a large bowl beat the cream cheese until smooth.
- Add the eggs and beat after each egg, add the sugar and beat until creamy about 1 minute
- Add sour cream, vanilla, cinnamon, pumpkin pie spice, salt, and .lemon juice, beat just until smooth, don't overneat
- Add drops of orange food color until you get color you like and mix unto uniform in color
- Pour cheesecake into prepared springform pan
- Wrap foil around sprinform pan to protect it, and place in foil lined pan.
- ( no water bath needed for this cheesecake ) Bake for about 50 to 60 minutes until there is just about set.
- It should have a very slight jiggle in center, don't overcook but be sure it's almost firm as it will be rolled into balls.
- Cool on rack , keep foil on pan.
- Cool to room temperature then cover and refigerate until very cold, overnight
- To make cheesecake balls.
- Line a baking sheet or plates with foil.
- Remove cheesecake from refigerator and remove springform pan side
- Cut or scoop the cheesecake into 1 inch balls.
- If you roll them with your hands , scoop into palm and roll quickly.
- They are easier to work when cold.
- Drop onto prepared foil pan, continue with entire cheesecake.
- Cover pan and freeze until balls arefrozen, at least 2 hours or overnight
- MAKE DARK CHOCOLATE COVERED CHEESECAKE BALLS.
- Using half of cheesecake balls, keep remaining frozen.
- Melt semi sweet chocolate until smooth.Have sprinkles ready
- Working quickly either with a skewer or a fork and spoon dip each cheesecake ball in chocolate to coat, let excess drip off and place on foil lined pan.
- Add sprinkles while chocolate is wet.
- Freeze to set
- FOR WHITE CHOCOLATE COVERED CHEESECAKE BALLS
- Melt white chocolate until smooth.
- Have sprinkles ready to use
- Using a skewer or fork and spoon dip remaining frozen cheesecake balls in whitchocolate, letting excess drip off and dropping onto foil lined plates or pan.
- Add sprinkles while chocolate is wet, freeze until set
- When frozen cheesecake balls can be put in freezer bags to store infreezer
- To serve defost in refigerator and serve thawed allowing to warm to room temperature for 15 minutes for best flavor
