Homemade Cheesecake Truffles

Note: I use Amaretto di Saronno in place of vanilla extract because vanilla is not available where I am and I find that it is a quite adequate substitute (along with any other type of sweet liquor).

Let cream cheese soften before mixing ingredients. Also, freeze the cheesecake balls before dipping in chocolate.

Preheat oven to 350 degrees (F).

With a whisk or a spoon, blend the cream cheese, sugar, vanilla, eggs, salt and cream together.

Pour batter into an 8″x12″ baking pan (or your favorite baking pan) and place in oven.

Bake for 40 minutes.

When finished baking, remove from oven and allow the cheesecake to cool. With a melon scooper or spoon, scoop out a spoonful of the batter (around a tablespoon’s worth) and roll into balls. The batter will be a bit wet. Place balls in freezer for a minimum of 15 minutes (or overnight if you wish).

Melt chocolate in the microwave or a double boiler and dip the frozen cheesecake balls in it until covered. Before removing from the chocolate bowl, use a fork tap off all excess chocolate and place cheesecake truffles on parchment paper or a greased cookie sheet. Sprinkle immediately with sprinkles/sugar confetti/sugar crystals, etc while the chocolate is still ‘wet’ so that they stick.

Serve or place in freezer til serving time!