Eggnog Cheesecake Truffles

The insides may be the same, but  different candy coatings give these Truffles different flavors.  The eggnog candy melt makes it more sweet, while the gingerbread candy melt makes it more spicy.  Each are equally delicious. Perfect for gifts and bake sales

2 cups crushed graham crackers
1 package (8 oz.) cream cheese
1/2 cup vanilla eggnog
1/2 teaspoon vanilla extract
2 tablespoons sugar
1 1/2 teaspoons rum (optional)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup white chocolate chips

For the coating
1 cup Wilton's Eggnog candy melt wafers
1 cup Wilton's Gingerbread candy melt wafers
2-4 tablespoons vegetable shortening

holiday sprinkles for the topping

• In a stand mixer combine the graham cracker crumbs, cream cheese, eggnog, vanilla, sugar, rum, and spices 
• Mix on low until completely blended.
• Place white chocolate chips in a glass bowl over a pot of water so that the bowl does not touch the water. 
• Bring water to a gentle boil and stir chocolate until all melted. 
• Add melted chocolate to the cream cheese mixer and mix on low until all incorporated. 
• Mixture will be slightly soft.
• Place mixture in the fridge for at least one hour to firm up.
• Remove from fridge and roll one tablespoon mixture into balls. 
• Place balls in airtight container lined with wax paper. 
• Place the container in the freezer for at least one hour to set.
• After the balls are set, melt the candy wafers (one flavor at a time) in the microwave as per directions on package (30 second intervals , stirring in between). 
• If melted candy is too thick add a tablespoon at a time of vegetable shortening until you get the right consistency.
• Remove cream cheese balls from the freezer.
• With a fork dip the balls into candy coating mixture until all covered. 
• Once covered, remove and softly tap until excess candy melt falls off. 
• Then place pops on wax paper.
• Carefully add the sprinkles to the top of the balls before the candy melt hardens.
• When candy melt does harden, scrape off any excess candy melt on the bottom of the ball and place in mini cupcake wrapper.
• Keep truffles refrigerated.

Recipe: The Sweet Chick