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).
Pumpkin Cheesecake Fudge
Graham Cracker Crust Ingredients
- 1 1/4 cups graham cracker crumbs
- 1/4 cup unsalted butter melted
- 4 ounces cream cheese room temperature
- 3 cups powdered sugar
- 4 ounces pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 14 ounces white chocolate chips
Graham Cracker Crust Instructions
- Preheat oven to 350 F.
- In a small bowl, mix graham cracker crumbs and melted butter.
- Press crumbs into greased or parchment-lined 8" square baking pan.
- Bake for 10 minutes.
- While crust is cooking, mix cream cheese and powdered sugar in a medium-sized mixing bowl until smooth. Note that it is extremely important for the cream cheese to be room temperature. Also, if your powdered sugar is clumpy, you may want to sift it for a smoother end result.
- Mix in pumpkin puree and pumpkin pie spice until smooth.
- Melt chocolate chips in the microwave or in a double boiler.
- Fold melted chips into fudge batter until combined.
- Spread over graham crust.
- Cover and chill in the refrigerator for at least two hours.
- When ready to serve, cut into mini cake-shaped wedges.