Preparation:

1: Combine the Pumpkin Cheesecake and Peanut Butter Filling

• In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, peanut butter, powdered sugar, pumpkin pie spice, and vanilla extract. Continue mixing until everything is well combined and smooth.

2: Add the Graham Cracker Crumbs

• Stir in the graham cracker crumbs to give the mixture texture and help it firm up. The crumbs add a subtle crunch and help bind the filling.

3: Chill the Mixture

• Cover the bowl with plastic wrap and refrigerate the mixture for about 1-2 hours, or until it’s firm enough to roll into balls.

4: Shape the Cheesecake Balls

• Once the mixture has chilled, use a spoon or small cookie scoop to portion out the dough. Roll each portion into a ball, about 1 inch in diameter. Place the rolled balls on a lined baking sheet.

5: Melt the Chocolate

• In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each until smooth. Add the coconut oil to thin the chocolate for easier dipping.

6: Dip the Cheesecake Balls

• Using a fork or dipping tool, carefully lower each cheesecake ball into the melted chocolate, ensuring they are fully coated. Let any excess chocolate drip off before placing the dipped balls back onto the lined baking sheet.

7: Optional – Roll in Toppings

• For extra flavor and texture, you can roll the cheesecake balls in crushed graham crackers, chopped peanuts, or a cinnamon sugar mix while the chocolate is still wet.

8: Chill and Serve

• Place the cheesecake balls in the refrigerator for about 30 minutes to allow the chocolate to set. Once set, they are ready to serve and enjoy!