Easiest Way to Produce Yummy Cheesecake Balls, Covered in Dark Or White Chocolate

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Before you jump to Cheesecake Balls, Covered in Dark Or White Chocolate recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

We are very mindful that eating healthy foods can help us feel better inside our bodies. Whenever we eat more healthy snacks and less of the unhealthy ones we usually feel much better. Eating more vegetables helps you feel much better than eating a piece of pizza. Deciding on healthier food choices can be challenging when it is snack time. Shopping for snacks can be a difficult task because you have so many options. Here are some healthy snacks that can be used when you need a quick pick me up.

Eating almonds is an excellent alternative as long as you don't have a nut allergy. As an all-in-one power booster, almonds provide many health benefits. Different minerals and vitamins tend to be found in these wonderful nuts. Almonds, like turkey, contain the enzyme tryptophan that may often allow you to be sleepy. Having said that, you will not need a nap after consuming almonds. Alternatively, these nuts help in lowering stress and provide a soothing feeling throughout your body. Sometimes eating almonds could even be a mood increaser!

There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthy doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let's go back to cheesecake balls, covered in dark or white chocolate recipe. To cook cheesecake balls, covered in dark or white chocolate you only need 17 ingredients and 18 steps. Here is how you do that.

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

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

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.

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