Pumpkin Cheesecake Balls November 13 2011
Makes 3-4 dozen cheesecake balls
40 ounces cream cheese, room temperature
1 ½ cups sugar
1/2 cup corn starch
5 whole eggs, room temperature
2 egg yolks, room temperature
½ teaspoon vanilla
12 ounces fresh pumpkin (or canned pumpkin)
5 ounces sour cream (between ½ and 1/3 cup)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 ½ pounds chocolate coating wafers
1 pound Catullo's Pumpkin Spiced Bacon (which leaves plenty for any nibbling that may occur)
Make Cheesecake (1 day ahead)
Preheat oven to 350 degrees. Prepare a 10-inch cheesecake pan (or one 9-inch and a 8x5 loaf pan; or two 7-inch cheesecake pans). (Less surface area of the cheesecake will yield more cheesecake balls as
On low speed, beat the cream cheese until smooth. Add the sugar and beat on low speed until incorporated. Add the corn starch.
Once the corn starch is blended in, add the eggs a few at a time, scraping down the sides of the bowl after each addition.
Mix together the vanilla, pumpkin, sour cream, and spices. Add pumpkin mixture to the cream cheese mixture until incorporated.
Pour into prepared pan(s) and bake for 45 to 60 minutes, until the cheesecake sets. The top of the center will be set, but it will still be soft underneath. Remove from the oven and let cool. Once cool refrigerate for at least 4 hours.
Form and Dip Balls
Fry or bake bacon until crispy. Once cool, break into bits.
Portion cheesecake with a small portion scoop, avoiding any crusted areas to keep your cheesecake balls soft and smooth. Roll portioned cheesecake into balls.
Melt the chocolate wafers according to package directions.
Dip the cheesecake balls in the melted chocolate, making sure to coat completely. Place onto parchment paper, topping with bacon pieces before the chocolate sets.
Once chocolate sets, refrigerate until ready to serve.