Cheesecake Truffles

We all love truffles and most of us seem to be in love with cheesecake. Well what if you could get a truffle made of cheesecake? Yes! Your dreams are coming true. You can! You can have a sweet and tangy, creamy filled little white chocolate coated bite sized balls of heaven. You can breathe now and put your tongue back in your mouth. Just wait to taste these wonderful creations. 

I won't go on and on with any useless tips, education or info. I know you want to get started and get one of these things in your mouth. So I won't make you wait any longer.

What you will need:
Gadgets:
Large mixing bowl
Rubber or silicone spatula
Mixer/Beater/Muscles and whisk
9" Springform pan
Baking sheet
Measuring Cups
Measuring Spoons
3 - 5 bowls for toppings
parchment paper
nonstick cooking spray

Ingredients:
3 - 8oz packages Cream Cheese, softened
1 cup sugar
3 Large Eggs
1 tbsp. Vanilla extract
1 cup Sour cream
1 pkg (12oz)White Chocolate Chips
1 cup Graham Cracker Crumbs (I used Biscoff Lotus cookies. You know the ones you get on the plane) It just adds a little something extra!!!
2 Tbsp. Shortening
Various decorations and/or toppings: sprinkles, chopped nuts, grated coconut, grated chocolate, sifted cocoa powder

Directions:
Preheat oven to 350 degrees.

Line the bottom of your springform pan with parchment paper. Coat paper and sides of pan with nonstick cooking spray.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until mixed thoroughly. Add one egg at a time, mixing on low between each one just until all three eggs are incorporated. Pour mixture into springform pan and place on a baking sheet in the oven.
Bake for 45-50 minutes or until cheesecake is golden brown and not jiggly.
Take out of oven and let pan cool on rack for 10-15minutes. Run a knife along the edge of the pan to loosen up the cheesecake. Let cool for another 30 minutes on counter then move to refrigerator to chill and set up for no less than 4 hours. Can freeze or refrigerate over night.

Remove cheesecake from refrigerator (if frozen let thaw for 30 minutes). Place graham cracker crumbs in shallow dish. Scoop out 1 inch balls and roll into graham cracker crumbs and place on wax or parchment paper covered baking sheet. After all the balls are scooped our and rolled in crumbs then you can place the baking sheet of balls into freezer to set up for 1 hour.

In a microwave safe bowl, melt the white chocolate chips and shortening in 15 second intervals, stirring in between each until all the chocolate is melted. Place your toppings and add ons in bowls for decorating. Using a small fork or spoon, dip the balls into the white chocolate and make sure the whole ball gets coated in chocolate and place on baking sheet and immediately add your sprinkles or toppings to the balls while the chocolate is still warm. The chocolate cools quickly on the cold balls and if you wait too long the toppings won't stick. After all of the cheesecake balls are coated and decorated, place the sheet back into the freezer for about 15-20 minutes to chill the balls one more time.

Okay. Now you can eat one. HALLELUJAH!!! Delish! I know.
Find someone special to share these divine little desserts with. Someone will be very impressed.
You will have the satisfaction of knowing that all that hard labor intensive work wasn't for nothing.
I hope you enjoyed making these. Remember, moderation is key.
Most importantly, enjoy your journey in the kitchen.
Blessings,