Before we begin, I have a confession. I did not make these. I delegated the task to two of my favorite students who were here baking with me to prep for this shower. I figured that this recipe was easy enough to leave them to do on their own. Sure enough, they handled it like champs. If high schoolers can make this, YOU can make it. And you won’t at all regret the decision to do so. 
Just like the chocolate things, these need a new name. I’ve been calling them cheesecake truffle bombs when talking with my friends about them, but I didn’t want you to think that I called them that because they were a bomb. Quite the opposite! They were a hit! Who doesn’t love mounds of cream cheese dipped in chocolate, sprinkled with pecans, and drizzled with hot caramel?
My mom and dad, some of my biggest food critics, wanted these to have a more pronounced cream cheese flavor. I would recommend using the smaller amount of graham crackers in the cream cheese mixture to start, and then adding more to taste. You want the mixture to have some tang because the chocolate and caramel add plenty of sweetness. I also might suggest sprinkling these with a few flecks of fleur de sel before serving. You know me… I love adding salt to just about anything.
source: Steamy Kitchen
Ingredients
Instructions
- Combine the cream cheese with 1/2 cup graham cracker crumbs. Taste and add more graham cracker crumbs as desired. I found 1 cup of crumbs to be too much, but some people don't care for the taste of cream cheese. Keep in mind that the chocolate and caramel add plenty of sweetness, so you want the cream cheese mixture to still have some tang. Use a melon baller to scoop up 1 1/4" sized balls to a wax-paper lined baking sheet. Repeat until you've scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes.
- While the cheesecake balls are being chilled, melt the chocolate in a double boiler with the vegetable oil, stirring until smooth.
- Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls.
- Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving. Best if served within 24 hours.
21 responses so far ↓
1 Nicole@HeatOvenTo350 // Sep 21, 2011 at 11:20 am
These look so fancy and so delicious for something so straightforward. I love it. They would be so perfect for parties. Now I just need some high schoolers to dip them for me.
2 natalie (the sweets life) // Sep 21, 2011 at 1:59 pm
these sound AMAZING! i can’t wait to make them sometime soon, wish i’d had them for my cheesecake party
3 Nicole // Sep 21, 2011 at 2:10 pm
Ok, I’m the lucky friend who was blessed to have Paula’s yummies at our couple’s shower last weekend… SO glad she posted these. They are AS GOOD as or even BETTER than they look. Totally incredible! As were the sugar cookies; I had two. <3
4 Reem | Simply Reem // Sep 21, 2011 at 7:29 pm
These looks just absolutely adorable and perfect…
I can eat them in endless amount…
Will have to make them soon.
5 lisaiscooking // Sep 22, 2011 at 5:59 am
These look amazing! They would also be very dangerous to have around my house. I know they’d disappear way too fast.
6 Georgia @ The Comfort of Cooking // Sep 22, 2011 at 10:12 am
Oh my gosh, Paula, these look incredible! Love those flavors you used, too. Definitely a dessert I’m going to have to try. Thanks for sharing!
7 Constant Works // Sep 24, 2011 at 9:52 am
I just tried these after seeing them on tasteologie. I reblogged your recipe with all credit! Love how simple, and delicious it was!
8 pumpkinpie // Oct 31, 2011 at 5:34 am
Yum! I used pretzels instead of graham crackers.
9 Ellen // Oct 31, 2011 at 9:31 am
These look amazing!!!
10 Sheri // Nov 17, 2011 at 5:24 pm
I am wondering if these can be made ahead of time and frozen? Maybe before they are dipped? I am looking for something special to take to a cookie exchange!
11 Paula // Nov 17, 2011 at 5:50 pm
Sheri – I want to say an very sure YES to this but I would say practice on a small amount. The thing that most concerns me about freezing these (or keeping them for any serious length of time) is that this chocolate is not properly tempered and therefore will change over time. If you have ever made something chocolate dipped and left it out for a while, you will know what I mean. I just want to make sure that these stay beautiful for your party, so I’d just take some cream cheese and dip it in chocolate and freeze it for a week just to see how the chocolate looks!
12 Sourkraut // Jan 20, 2012 at 8:52 am
I made these for Christmas, both for myself and as gifts, and all I can do is deliver my greatest compliment: I will be making these every year from now on. Such a big hit and they seem a thousand times more complicated than they actually were to make. Instead of pecans (I’m not a fan) I substituted some chopped Planters creme brulee sugar-coated almonds. Let’s hope they keep making those so I can do that again next year.
13 susan // Aug 3, 2012 at 9:52 am
those look crazy good. what a fabby idea!
14 Leo // Aug 29, 2012 at 4:59 am
I need to try it! It looks so damn good!
15 Abby // Oct 2, 2012 at 9:02 am
I’m excited to try these! Just pinned to my “baking adventures!” board. I’m sure they are going to be “THE BOMB!”
Thank you!
16 Laura // Nov 5, 2012 at 1:53 pm
I adapted the recipe for these and posted in on my blog. They were easy and delicious! Thanks for the great recipe!
http://www.laurawadsworth.com/
17 Brooke // Nov 21, 2012 at 4:21 pm
These sound wonderful! I’m going to attempt an alteration for Thanksgiving, by adding pumpkin and using ginger snaps instead of graham crackers. Thanks for the inspiration
18 Lou // Dec 31, 2012 at 10:56 am
They are fast and fantastic !! I make just regular cheese cake balls using the strawberry flavored cream cheese.. all i can say is AWESOME !!
19 Gabriele // Feb 9, 2013 at 4:40 pm
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20 Marsha Edwards // May 8, 2013 at 2:21 pm
Hello,
I need to make these ahead of time. I know it says best to make no longer than 24 hours ahead but have you made them a little longer than that and they were ok.
21 Paula // May 8, 2013 at 2:41 pm
Marsha – give it a shot.
I preferred them “fresh” but they may be okay!