Instructions:
Blend the Cream Cheese Mixture: Using a mixer or a whisk, beat the softened cream cheese with powdered sugar until smooth and creamy. Add the pumpkin puree and pumpkin pie spice, mixing until fully incorporated.
Add the Crumbs: Gently fold in the graham cracker crumbs and gingersnap crumbs. Mix until everything is well combined. Cover the bowl and refrigerate for about 2 hours to firm up the mixture.
Form the Cheesecake Balls: Once the mixture has chilled, scoop out about 1-inch portions and roll them into balls. Place the balls on a baking sheet lined with parchment paper. Chill again for 30 minutes to set.
Prepare the Almond Bark: Melt the white almond bark in the microwave, heating it in 30-second bursts and stirring until smooth.
Coat the Balls: Dip each cheesecake ball into the melted almond bark, allowing any excess coating to drip off before placing them back on the parchment-lined sheet to cool.
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