How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cheesecake Balls, Covered in Dark Or White Chocolate?

You need 12 ingredients. The key ingredients include: 2 8 ounce packages of cream cheese, at room temperature, 3 large eggs, 1 cup granulated sugar, 1 cup sour cream, and more.

Is Cheesecake Balls, Covered in Dark Or White Chocolate suitable as baking & desserts?

Yes, Cheesecake Balls, Covered in Dark Or White Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Cheesecake Balls, Covered in Dark Or White Chocolate?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesecake Balls, Covered in Dark Or White Chocolate Recipe

Name: Cheesecake Balls, Covered in Dark Or White Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Cheesecake Balls, Covered in Dark Or White Chocolate

Eats Now Editorial Team · 1536 kcal · Baking & Desserts

1
MAKE CHEESECAKE
2
Preheat the oven to 325, spray a 9 inch springform pan with bakers spray.
3
Have a baking pan with sides lined with foil ready to place cheesecake on
4
In a large bowl beat the cream cheese until smooth.
5
Add the eggs and beat after each egg, add the sugar and beat until creamy about 1 minute
6
Add sour cream, vanilla, cinnamon, pumpkin pie spice, salt, and .lemon juice, beat just until smooth, don't overneat
7
Add drops of orange food color until you get color you like and mix unto uniform in color
8
Pour cheesecake into prepared springform pan
9
Wrap foil around sprinform pan to protect it, and place in foil lined pan.
10
( no water bath needed for this cheesecake ) Bake for about 50 to 60 minutes until there is just about set.
11
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.
12
Cool on rack , keep foil on pan.
13
Cool to room temperature then cover and refigerate until very cold, overnight
14
To make cheesecake balls.
15
Line a baking sheet or plates with foil.
16
Remove cheesecake from refigerator and remove springform pan side
17
Cut or scoop the cheesecake into 1 inch balls.
18
If you roll them with your hands , scoop into palm and roll quickly.
19
They are easier to work when cold.
20
Drop onto prepared foil pan, continue with entire cheesecake.
21
Cover pan and freeze until balls arefrozen, at least 2 hours or overnight
22
MAKE DARK CHOCOLATE COVERED CHEESECAKE BALLS.
23
Using half of cheesecake balls, keep remaining frozen.
24
Melt semi sweet chocolate until smooth.Have sprinkles ready
25
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.
26
Add sprinkles while chocolate is wet.
27
Freeze to set
28
FOR WHITE CHOCOLATE COVERED CHEESECAKE BALLS
29
Melt white chocolate until smooth.
30
Have sprinkles ready to use
31
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.
32
Add sprinkles while chocolate is wet, freeze until set
33
When frozen cheesecake balls can be put in freezer bags to store infreezer
34
To serve defost in refigerator and serve thawed allowing to warm to room temperature for 15 minutes for best flavor

Cheesecake Balls, Covered in Dark Or White Chocolate

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