Cooking Turtle Cheesecake Truffles: The Process

• In a mixing bowl, combine 1 package of Philadelphia Cream Cheese 1/3 Less Fat with the graham cracker crumbs and chopped pecans. Mix until smooth and creamy, ensuring there are no lumps. The mixture should hold together well.
• Using a cookie scoop or spoon, portion out the cheesecake mixture and roll it into small balls, about 1 inch in diameter. Place each truffle on a baking sheet lined with parchment paper. Once all the mixture is rolled, place the baking sheet in the freezer for about 30 minutes to firm up.
• While the truffles are chilling, melt the semi-sweet baking chocolate squares or candy melts. You can do this using a double boiler or in the microwave, heating in 30-second intervals and stirring until smooth.
• Once the truffles are firm, remove them from the freezer. Dip each truffle into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out, allowing excess chocolate to drip back into the bowl. Return the coated truffles to the baking sheet.
• After coating all the truffles in chocolate, warm the caramel sauce slightly if it’s too thick. Drizzle the caramel over each chocolate-coated truffle using a spoon. For an extra touch, sprinkle a few extra chopped pecans on top of the caramel.
• Place the baking sheet with the truffles back into the refrigerator for about 15-20 minutes, allowing the chocolate and caramel to set.