Pumpkin Cheesecake Balls

Ingredients

2 1/2 C White Chocolate (either chips or broken into pieces) divided

3/4 C Vanilla Wafer Crumbs (See instructions may double amount)

1/2 C Pumpkin Puree

6 ounces Cream Cheese

1/4 C Powdered Sugar

1 1/2 tsp Pumpkin Pie Spice

Directions

Take 1/2 C of the White Chocolate and melt
While chocolate is melting (careful it burns easy) mix crumbs, puree, cream cheese, sugar and spices - I found it easiest to use a Food Processor but if you need to a hand mixer or blender should work
Add melted white chocolate to already mixed ingredients and blend again - let it go in the processor for a while. It take about 2-3 minutes for everything to combine well for the balls.
TASTE. If you need more sugar add it.
Place mix into a bowl and place in refrigerator for at least 30 minutes (can be longer but then cover)
NOTE if dough is still "mushy" freeze for 15-30 minutes. You have to work fast and make the balls. I refrigerate the balls again before dipping in chocolate
NOTE 2 if you don't like the consistancy of balls at 3/4 C wafer crumbs add more wafer crumbs up to 1 1/2 C total of crumbs
Place wax paper on a cookie sheet
Take out chilled dough and begin making balls by rolling (about) 1 heaping spoonful at a time
Melt remaining white chocolate
Dip balls into white chocolate and refrigerate to set.
Store in fridge and serve when

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