Pumpkin cheesecake fudge is a perfect mashup between pumpkin cheesecake and white chocolate fudge. It’s dense and fudgey (yes, I just used fudgey to describe fudge – apologies to my high school English teacher), and it somehow tastes exactly like pumpkin cheesecake, even down to the graham cracker crust.
Speaking of mashups…
In Dorothy’s book, she shares so many super fun recipes like sconuts (scone doughnuts), peanut butter cookie fondue, and pecan pie cinnamon rolls. One of my absolute favorites from the book is the lemon meringue pie fudge.
I never thought about putting a crust on fudge and slicing it into wedges instead of squares – brilliant idea! Dororthy says, “Anytime I can add a crust to a recipe is a happy day!” I totally agree!
My pumpkin cheesecake fudge recipe is inspired by Dorothy’s lemon meringue pie fudge, but the recipe itself is one that I developed by heavily adapting a white chocolate fudge recipe from Allrecipes. I like that the recipe is simple (you don’t even need a candy thermometer) and it doesn’t use marshmallow fluff (I’m not a fan).