Best Way to Cook Perfect Cheesecake Balls, Covered in Dark Or White Chocolate

Cheesecake Balls, Covered in Dark Or White Chocolate, Great recipe for Cheesecake Balls, Covered in Dark Or White Chocolate. You need to plan ahead for these delicious cheesecake balls. The cheesecake itself is a very simple cheesecake with no crust to bother with. The time is in the chilling between steps so just requires waiting. The composition for cooking Cheesecake Balls, Covered in Dark Or White Chocolate Dip cooled cheesecake balls in dark chocolate, and place back on wax-paper covered cookie sheet to cool. Before fully cooling, add sprinkles, cookie crumbs or your favourite sweet toppings. Crush the oreos in a food processor to a fine crumb. Add the cream cheese and knead until all the crumbs are completely incorporated into the cream cheese. Roll the mixture into balls at whatever size you desire. Place on a surface covered with plastic wrap, wax paper, or foil. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Cheesecake Balls, Covered in Dark Or White Chocolate you can enjoy.

Prepare: less then 5 Minute
Cook Time: 18 Minute

Ingredients that must be prepared for Cheesecake Balls, Covered in Dark Or White Chocolate :

1. You need of CINNAMON SPICE CHEESRCAKE -
2. set 2 of 8 ounce packages of cream cheese, at room temperature -
3. It's 3 of large eggs -
4. Make ready 1 cup of granulated sugar -
5. You need 1 cup of sour cream -
6. set 1/8 tsp of salt -
7. Make ready 1/2 tbsp of fresh lemon juice -
8. Prepare 1 tsp of vanilla extract -
9. It's 1/2 tsp of ground cinnamon -
10. set 1/4 tsp of pumpkin pie spice -
11. set of drops of orange food color -
12. Make ready of FOR DARK CHOCOLATE COATING -
13. Prepare 12 oz of semi sweet chocolate, chopped or chips -
14. set of FOR WHITE CHOCOLATE COATING -
15. You need 12 oz of 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 -
16. It's of GARNISH -
17. It's 1/2 cup of orange and black sprinkles -

Roll the mixture into balls at whatever size you desire. Place on a surface covered with plastic wrap, wax paper, or foil. OR, just drizzle the cheesecake balls with melted chocolate. I like to do this if I am presenting them for guests (LOL like I ever have guests) because it looks prettier.

Cheesecake Balls, Covered in Dark Or White Chocolate preparation of :

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

Serves For 3 Person
Kcal: 130
Fat: 12g
Carbs: 19g
Protein: 22g
Sugar: 64g

Place each ball on a fork and dip into the ganache mixture, tapping on the side of the dish to remove the excess chocolate. Melt white chocolate and shortening using the same method. Decadently rich, smooth and creamy cheesecake covered in luscious milk chocolate then drizzled with caramel and white chocolate. These Chocolate Covered Cheesecake Pops have become legendary at my house. Although I used white chocolate to coat these Oreo Cheesecake Balls in, you can also cover these in either dark or milk chocolate instead, all taste pretty amazing! Great recipe for Cheesecake Balls, Covered in Dark Or White Chocolate. You need to plan ahead for these delicious cheesecake balls. The cheesecake itself is a very simple cheesecake with no crust to bother with. The time is in the chilling between steps so just requires waiting. The composition for cooking Cheesecake Balls, Covered in Dark Or White Chocolate Dip cooled cheesecake balls in dark chocolate, and place back on wax-paper covered cookie sheet to cool. Before fully cooling, add sprinkles, cookie crumbs or your favourite sweet toppings. Crush the oreos in a food processor to a fine crumb. Add the cream cheese and knead until all the crumbs are completely incorporated into the cream cheese. Roll the mixture into balls at whatever size you desire. Place on a surface covered with plastic wrap, wax paper, or foil. OR, just drizzle the cheesecake balls with melted chocolate. I like to do this if I am presenting them for guests (LOL like I ever have guests) because it looks prettier. Place each ball on a fork and dip into the ganache mixture, tapping on the side of the dish to remove the excess chocolate. Melt white chocolate and shortening using the same method. Decadently rich, smooth and creamy cheesecake covered in luscious milk chocolate then drizzled with caramel and white chocolate. These Chocolate Covered Cheesecake Pops have become legendary at my house. Although I used white chocolate to coat these Oreo Cheesecake Balls in, you can also cover these in either dark or milk chocolate instead, all taste pretty amazing! Dip balls into chocolate, covering completely. Place back on wax paper and let cool until chocolate has hardened. Store in the fridge for the best taste. Substitute white chocolate for the semi-sweet chocolate and decorate with a Christmas tree design using decorating frosting and a cinnamon candy on the top. For Easier Dipping: Use a toothpick to dip the cookie ball into melted chocolate; shake off excess chocolate then place on waxed-paper. This is an amazing Chocolate Covered Cheesecake Balls recipe. It's simple to make, and all done entirely in your crockpot. Yes, this is a crockpot cheesecake, covered in chocolate. Basic New York cheesecake recipe, (no crust). Mix all the ingredients together (except the chocolate chips which will be melted later) Now comes. Mix cream cheese and cookie crumbs; shape into balls as directed. Snip a tiny corner from the bag. Artfully drizzle the plate and the cheesecake with melted chocolate.