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Cheesecake Balls, Covered in Dark Or White Chocolate
Cheesecake Balls, Covered in Dark Or White Chocolate

Before you jump to Cheesecake Balls, Covered in Dark Or White Chocolate recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Make smart decisions when grocery shopping. Making good decisions when obtaining food means that you’ll be able to eat nutritious meals without a lot of effort. Think for a second: you don’t want to go to a busy grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to get home immediately and eat something good. Make sure that what you have at home is nutritious. This way—even if you pick out something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are all sorts of things that you can do to get wholesome. An expensive gym membership and very restrictive diets are not the only way to do it. You can do tiny things each day to improve upon your health and lose weight. Being intelligent when you choose your food and activities is where it begins. A suitable amount of physical activity each day is also necessary. The numbers on the scale aren’t the only indicator of your health levels. You want your body to be strong too.

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