Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, cheesecake balls, covered in dark or white chocolate. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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.

Cheesecake Balls, Covered in Dark Or White Chocolate is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Cheesecake Balls, Covered in Dark Or White Chocolate is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have cheesecake balls, covered in dark or white chocolate using 17 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Cheesecake Balls, Covered in Dark Or White Chocolate:

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

Melt chocolate in microwave, according to package directions. Dip in chocolate, rotating to coat evenly. 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! Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons to roll the balls around until they are completely coated.

Steps to make Cheesecake Balls, Covered in Dark Or White Chocolate:

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

For glaze, place chocolate chips in a large bowl; set aside. In a heavy saucepan, bring the cream, butter and sugar to a boil over medium-high heat, stirring constantly. Spread glaze over the top and sides of cheesecake. In a small bowl, combine the graham cracker crumbs, pecans and butter. Dip balls into chocolate, covering completely.

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