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.

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Here is how you achieve that. Ingredients of Cheesecake Balls, Covered in Dark Or White Chocolate It's of CINNAMON SPICE CHEESRCAKE. Dip in white or dark chocolate, then decorate with mini chips, sprinkles or nuts. You can prepare Cheesecake Balls, Covered in Dark Or White Chocolate using 17 active ingredients as well as 18 actions. Right here is exactly how you prepare.

Preparation To Make of Cheesecake Balls, Covered in Dark Or White Chocolate

Instructions. of CINNAMON SPICE CHEESRCAKE.
Step by step. 2 of 8 ounce packages of cream cheese, at room temperature.
Instructions. 3 of large eggs.
Guidelines. 1 cup of granulated sugar.
Instructions. 1 cup of sour cream.
Instructions. 1/8 tsp of salt.
Directions. 1/2 tbsp of fresh lemon juice.
Guidelines. 1 tsp of vanilla extract.
Instructions. 1/2 tsp of ground cinnamon.
Detaile. 1/4 tsp of pumpkin pie spice.
Guidelines. of drops of orange food color.
Directions. of FOR DARK CHOCOLATE COATING.
Detaile. 12 oz of semi sweet chocolate, chopped or chips.
Step by step. of FOR WHITE CHOCOLATE COATING.
Detaile. 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.
Step by step. of GARNISH.
Instructions. 1/2 cup of orange and black sprinkles.

A fun twist on a traditional dessert, these fun 'lollipops' will impress your family and friends. 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. Leave in freezer until ready to dip -- at least two hours.

To Make Cheesecake Balls, Covered in Dark Or White Chocolate

MAKE CHEESECAKE.
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.
In a large bowl beat the cream cheese until smooth..
Add the eggs and beat after each egg, add the sugar and beat until creamy about 1 minute.
Add sour cream, vanilla, cinnamon, pumpkin pie spice, salt, and .lemon juice, beat just until smooth, don't overneat.
Add drops of orange food color until you get color you like and mix unto uniform in color.
Pour cheesecake into prepared springform pan.
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.
To make cheesecake balls. Line a baking sheet or plates with foil. Remove cheesecake from refigerator and remove springform pan side.
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.
MAKE DARK CHOCOLATE COVERED CHEESECAKE BALLS..
Using half of cheesecake balls, keep remaining frozen. Melt semi sweet chocolate until smooth.Have sprinkles ready.
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.
FOR WHITE CHOCOLATE COVERED CHEESECAKE BALLS.
Melt white chocolate until smooth. Have sprinkles ready to use.
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.
When frozen cheesecake balls can be put in freezer bags to store infreezer.
To serve defost in refigerator and serve thawed allowing to warm to room temperature for 15 minutes for best flavor.

Melt chocolate in microwave, according to package directions. Dip in chocolate, rotating to coat evenly. Transfer melted chocolate to a plastic squeeze bottle or a small resealable plastic bag. Snip a tiny corner from the bag. Artfully drizzle the plate and the cheesecake with melted chocolate.