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Line a baking sheet with silpat liner or waxed paper and spray lightly with nonstick cooking spray.
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Melt 1/2 cup of the melting wafers and set aside.
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Process Nilla Wafer cookies in the food processor until they reach bread crumb consistency.
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Turn on food processor and add cream cheese one cube at a time, pumpkin, powdered sugar, pumpkin pie spice and pinch of salt just until combined.
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Slowly add melted white chocolate and process again just until combined.
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Transfer pumpkin cheesecake mixture to small container to chill.
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Chill until firm and scoopable, about 1 hour.
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Use a medium cookie scoop to scoop pumpkin cheesecake mixture.
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Gently roll into balls and chill again until firm, about 1 hour.
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Melt remaining white chocolate wafers.
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Balancing the pumpkin cheesecake balls on small fork, spoon melted chocolate over chilled pumpkin cheesecake balls.
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Transfer to lined baking sheet and sprinkle with additional crushed Nilla Wafers.
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Serve chilled.