Pumpkin Toffee Cheesecake Ball Recipe

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The manufacturing procedure is very simple, you simply require to comply with the methods that we have actually composed on this page. The following are the stages of exactly how to cook Pumpkin Toffee Cheesecake Ball Recipe.


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.


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