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Pumpkin Cream Cheesecake – Balls Cake Recipe

  • Making time  140 minutes
  • Serving : 24


  • Four Eggs
  • Two cups Flour
  • Two teaspoons Baking Powder
  • One teaspoon Baking Soda
  • Fifteen ounces canned Pumpkin Puree
  • One and Half cups Sugar
  • Two teaspoons Cinnamon
  • Quarter teaspoons Pumpkin Spice
  • One teaspoon salt
  • One cup Vegetable Oil
  • Three cups Confectioners’ Sugar
  • Six tablespoons Butter
  • Six ounces Cream Cheese
  • Twelve ounces White Chocolate

If you do not like something, change it if you cannot change it, change your attitude.

– Maya Angelou


  1. Preheat your oven to 350 degrees F.
  2. Grease one 9×13-inch baking dish (or 24 muffin tins).
  3. In a large bowl beat the eggs, sugar, and oil.
  4. Stir in the pumpkin puree.
  5. Sift the flour and mix in the baking powder, salt, baking soda, pumpkin spice, and cinnamon.
  6. Pour the batter into the greased pan and bake for 30 minutes.
  7. Let cool to room temperature before crumbling the cake into a large bowl.
  8. Meanwhile, beat the cream cheese with the butter and confectioners’ sugar and add this mixture to the bowl.
  9. Combine with your hands and make balls out of the mixture.
  10. Arrange on a lined tray and freeze for 5 minutes.
  11. Melt the chocolate and dip the cake balls in it.