Eggnog Cheesecake Truffles
Medically reviewed by Christiana George Updated Date: June 8, 2023
Yay! I finally started my Christmas shopping. Hopefully I finish on time. I had a busy weekend putting together a sampler of goodies for my neighbors’ gift baskets. These Eggnog Cheesecake Truffles were a part of the baskets. I was really excited about how well they came out, in taste and visual appeal. I would have kept them all to myself, but I thought it would be nicer to share in this season of giving. And I would probably have had to buy some new pants come January. I am so bad at eating just one.
This recipe does have several steps that take time, but the good news is that it can be made in stages.
I was doing a little here and a little there in between housework, laundry, taking care of my son, making meals, etc. I did use real rum in this recipe, but it’s really just a little for flavor. If you want you can leave it out.
Once you make the balls, and put them in the freezer, you can leave them overnight or until you have time to dip them in the candy melt.
Rolling the balls, is a little messy, but not any worse than when I used to make cake balls. I found that rubbing my hands with leftover graham cracker crumbs reduced the stickiness. Although, you could try flour or powdered sugar also.
For the candy coating, I found Wilton’s Eggnog Candy Melt and Gingerbread Candy Melt. I had to try both. And by try, I do mean eat them straight out of the package. I couldn’t decide which I liked better, so I used both. I found both of these at Walmart.
I did find the melted consistency to be very thick, so I did add a generous amount of vegetable shortening to the melted candy to make it smoother, thinner, and easier to work with.
I just used a fork to sit the balls on top of to dip them in the candy melt and my cake tester to slide the balls off the fork onto the waxed paper. The candy melt did harden very fast, so I had to be quick with the sprinkles.
I used different sprinkles and placed them in some Wilton’s mini cupcakes wrappers to give them some character. These would look so pretty in a decorative box or tin given as a gift for the holidays.
Although the insides are the same, the different candy coatings give these Eggnog Cheesecake Truffles different flavors. The eggnog candy melt makes it more sweet, while the gingerbread candy melt makes it more spicy. Each are equally delicious. The cheesecake filling just melts in your mouth. You really can’t eat just one.
Eggnog Cheesecake Truffles
by The Sweet Chick
Prep Time: 2 1/2 hours
Keywords: no bake dessert egg nog egg nog candy melt cream cheese gingerbread candy melt Christmas truffles American winter
Ingredients (36 truffles)
For the filling
- 2 cups crushed graham crackers
- 1 package (8 oz.) cream cheese
- 1/2 cup vanilla eggnog
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 1/2 teaspoons rum (optional)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup white chocolate chips
For the coating
- 1 cup Wilton’s Eggnog candy melt wafers
- 1 cup Wilton’s Gingerbread candy melt wafers
- 2-4 tablespoons vegetable shortening
For the topping
- holiday sprinkles
Instructions
For the filling
In a stand mixer combine the graham cracker crumbs, cream cheese, eggnog, vanilla, sugar, rum, and spices and mix on low until completely blended.
Place white chocolate chips in a glass bowl over a pot of water so that the bowl does not touch the water. Bring water to a gentle boil and stir chocolate until all melted. (I find that white chocolate does not melt well in the microwave.)
Then add melted chocolate to the cream cheese mixer and mix on low until all incorporated. Mixture will be slightly soft.
Place mixture in the fridge for at least one hour to firm up.
Remove from fridge and roll mixture into balls. I measured out one tablespoon mixture for each ball. Place balls in airtight container lined with wax paper. Place the container in the freezer for at least one hour to set.
For the coating
After the balls are set, melt the candy wafers (one flavor at a time) in the microwave as per directions on package (30 second intervals , stirring in between). If melted candy is too thick add a tablespoon at a time of vegetable shortening until you get the right consistency.
Remove cream cheese balls from the freezer.
Dip the balls into candy coating mixture until all covered. I use a fork. Once covered, remove and softly tap until excess candy melt falls off. Then place pops on wax paper.
Carefully add the sprinkles to the top of the balls before the candy melt hardens.
When candy melt does harden, scrape off any excess candy melt on the bottom of the ball and place in mini cupcake wrapper.
Keep truffles refrigerated. Enjoy!
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Brioche Hamburger Buns, Or Let’s Get That Grill Fired Up
I don’t know about you, but I’ve always viewed hamburger buns as purely functional things. They’re receptacles, carb-wrappers, so you don’t get your hands dirty while eating the truly desirable bits within. Cheese, for instance, and grilled onions, and sauteed mushrooms. Oh right, and the patty too.
Buns are integral to the entire structure of the burger, yet they’ve done little to niggle my desire, warrant my enthusiasm, or raise lustful thoughts (and shouldn’t they? Given their namesake and all). Until now, that is.
These buns—blogged about by Deb and later Sara—are dreamy: as in, they bake like a dream, come together in a cinch, and their ingredients can be found in most anyone’s pantry. They’re also versatile: I chose all-purpose, whole wheat, and rye flour to go in mine, and they came out hearty but light, soft but complex. But most importantly, they raise the hamburger bun to a higher echelon, one that will no longer be left until the end as an afterthought. And is there anything worse than forcing yourself to eat afterthoughts?
You’ll be ready to fire up your grill after making these.
BRIOCHE HAMBURGER BUNS
Adapted from Smitten Kitchen and Sprouted Kitchen
Makes 8 regular-sized buns
Ingredients:
3 Tbsp warm milk
2 tsp active dry yeast
2-1/2 Tbsp sugar
2 large eggs
1/2 cup whole wheat flour
1/2 cup rye flour
2-1/3 cups all-purpose flour
1-1/2 tsp salt
2-1/2 Tbsp unsalted butter, softened
sesame seeds (if desired)
Directions:
In a glass measuring cup, combine one cup warm water, milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
In a large bowl, whisk the flours with the salt. Add the butter by rubbing it into the flour between your fingers, making crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Scrape onto a clean, well-floured counter and knead (by scooping it, slapping it onto the counter, and turning) until smooth and elastic (8 to 10 minutes). It should be sticky, so try not to knead in too much flour.
Shape the dough into a ball and return it to the bowl. Cover it with plastic wrap and let it rise until doubled (1 to 2 hours).
Line a baking sheet with parchment paper. Divide the dough into 8 equal balls. Gently roll each ball and arrange them 2 to 3 inches apart. Cover the baking sheet loosely and let the dough rise until doubled (1 to 2 hours).
Set a shallow pan with water in it on your oven floor or lower rack. Preheat the oven to 400 degrees Fahrenheit. Beat the other egg with 1 Tbsp of water and brush the egg wash onto the buns. Sprinkle sesame seeds on top, if using. Put the baking sheet in the oven and bake for about 15 minutes (turning halfway through), until the buns are golden-brown. Transfer to a rack and cool.
Note: I kept them in the fridge for about a week after I baked them and they still tasted good. Just heat them up on the grill or toast them right before eating.
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