Pumpkin Cheesecake Fudge
Pumpkin cheesecake fudge is a great no-bake cheesecake option.
Servings: 24 servings
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 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.
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.
Calories: 201kcal | Carbohydrates: 28g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 59mg | Potassium: 71mg | Sugar: 25g | Vitamin A: 865IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.3mg