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Pumpkin Cheesecake Fudge

Pumpkin Cheesecake Fudge

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…

I was super excited to get an opportunity to review Dorothy Kern’s new book about dessert mashups.  Dorothy is the author of Crazy for Crust (a crazy popular – with good reason – dessert blog). (View on Amazon)

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.

Lemon Meringue Pie Fudge

Photo by Dorothy Kern

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).

Although I served the fudge in a circle to look like a cheesecake, I actually baked it in a square baking pan and then cut it into small wedges.  My photo above shows fudge from one quarter of the square pan.  Any 8″ square pan will do, but I suggest getting a pan like this one with straight edges and true corners if you don’t already own a square baking pan. (View on Amazon)

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Pumpkin Cheesecake Fudge
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5 from 2 votes

Pumpkin Cheesecake Fudge

Pumpkin cheesecake fudge is a great no-bake cheesecake option.
Course Dessert
Cuisine American
Keyword pumpkin cheesecake fudge, pumpkin fudge recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 24 servings
Calories 201kcal
Author Stef


Graham Cracker Crust Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup unsalted butter melted

Fudge Ingredients

  • 4 ounces cream cheese room temperature
  • 3 cups powdered sugar
  • 4 ounces pumpkin puree
  • 1 1/2 teaspoons cinnamon chips
  • 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.

Fudge Instructions

  • 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.


Nutrition Facts
Pumpkin Cheesecake Fudge
Amount Per Serving
Calories 201 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 13mg4%
Sodium 59mg2%
Potassium 71mg2%
Carbohydrates 28g9%
Sugar 25g28%
Protein 1g2%
Vitamin A 865IU17%
Vitamin C 0.2mg0%
Calcium 44mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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