Step 1

Line a baking sheet with parchment paper or wax paper.

Step 2

Using an electric mixer or stand mixer, combine the first 6 ingredients and beat until thoroughly blended.

Step 3

Freeze the mixture in the bowl or placed in a candy mold (or round ice cube tray) for 15 o 20 minutes or more until semi-firm enough to form into balls (or release from mold).

Step 4

In a medium bowl combine the last 3 ingredients (the coating) and stir together. Set aside.

Step 5

Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture.

Step 6

Roll each cheesecake ball in the coating until covered, and place on lined baking sheet. Re-freeze for a 20 minutes or more until firm, then serve. Store these in the fridge in a covered container (may need to refreeze to set up again).