Pumpkin Maple Cheesecake Ball

I made cheesecake in my Instant Pot recently and had a few pieces left over. Gasp! Leftover cheesecake, how is that possible? I myself am shocked, but after I saw it in the fridge today, I pulled it out and spread some of this tasty cheesecake onto a cookie and had an epiphany! Why not make a sweet cheese ball instead of a savory one? A fall cheesecake ball!

This cheesecake ball is a great party treat for those of us who want to taste a little of every dessert at a party.

This ball was made from a maple pumpkin cheesecake I made from another blog. You can find all of the ingredients and directions to make the cheesecake on the blog post I linked to above. No need to make the glaze that goes with the cheesecake, unless you’re going to eat half of the cheesecake, as normal cheesecake like we did. If you’re making the cheesecake just to use for a cheesecake ball, you can make the recipe above without the crust and skip step 3 below.

Pumpkin Maple Cheesecake Ball

Makes 1 cheese ball or 2 cheese balls if you use an entire 7′ cheesecake.


  • 1/2 pumpkin maple cheesecake
  • 1/2 bag of ginger snaps
  • 1/2 sleeve of graham crackers

1. Pull your cheesecake out of the fridge to soften for 10-15 minutes or make a maple pumpkin cheesecake without a crust and let it cool over night.

leftover pumpkin maple cheesecake sprinkled with cinnamon
leftover pumpkin maple cheesecake sprinkled with cinnamon

2. Crush up 4 ginger snaps, graham cracker, or finely chopped nuts in a sandwich bag. You may even consider just sprinkling cinnamon on the ball instead of the coating it with cookies or nuts.

3. Cut the crust off of the bottom of your cheesecake or make your cheesecake without the crust.

Leftover cheesecake
Cutting the crust off leftover cheesecake

4. Using your half of your 7″ cheesecake, roll the cheesecake into a large ball with your hands.

5. Spread your crushed ginger snaps, graham crackers, nuts etc on a small plate and roll the cheesecake ball around until it is completely covered.

6. Put your cheese ball into the middle of a plate and place cookies and crackers around it.

I think colored vanilla wafers would give the plate more color, but I didn’t have any of those on hand so this plate is a little monochromatic, but boy was this pumpkin maple cheesecake ball delicious!

Maple Pumpkin Cheesecake Ball with ginger snaps and graham crackers!
Pumpkin Maple Cheesecake Ball with ginger snaps and graham crackers!

Anyone else have other colorful cookies they think would look good around this sweet cheese ball?

Eggless Banana Bread for a Toaster Oven or Instant Pot

Instructions for cooking this bread in an Instant Pot included below!

Cost: 33 cents per serving

$2.60 per loaf/cake

With only a few more weeks left in our hotel room, I’m trying to get through as many of my remaining ingredients as I can. I have a lot of pantry type items left and I hate wasting food. I also have two lovely spotty brown bananas, so in an effort to use up some ingredients this recipe was born. It doesn’t contain any animal products because I was out of one important staple, eggs. However, thanks to the almonds in it every derving has 5 grams of protein!

Since I don’t have loaf pans here in my room I used my 7″ cheesecake pan.  My finished product was incredibly moist, saturated-fat free, and full of protien and fiber from the almonds, whole wheat, and oats. Enjoy!

Eggless Banana Bread Recipe

2 medium sized ripe bananas

1/3 C Canola or vegetable oil

1 T maple syrup

1/2 C almond or cow’s milk

1 t vanilla

1/2 C sugar

1/4 C finely chopped almonds (mine were salted)

1 C whole wheat flour

1/2 C oats

1/2 C almond or cow’s milk

1 t baking powder

1 t baking soda

1/2 t salt

2 t. apple cider vinegar

Banana smashed up by the beaters
Banana smashed up by the beaters

Beat the two bananas until most lumps are gone. Add the veggie oil, syrup, and vanilla, milk and apple cider vinegar. Add all dry ingredients. Beat until all ingredients are combined.

banana bread mixture
The mixture after all ingredients have been added

Pour mixture into a 7′ round cake/cheesecake pan or a bread loaf pan. Cook for 20-25 minutes in a toast over or for about 35 min. in an oven,  or until a toothpick comes out clean after being inserted into the bread.

If you’d like extra moist bread, cook your bread in an Instant Pot for 15 minutes,  and then wait 10 minutes for a natural pressure release. I cooked mine on the cake setting but if you don’t have a newer instant pot, the manual mode will work as well

*If using a toaster oven- Cook the bread for 10 minutes on bake and then 10 more on the 350 degree toasting option until completely cooked through.

Enjoy this moist and healthier version of banana bread!


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