Pumpkin Cheesecake Fudge

Name: Pumpkin Cheesecake Fudge
Prep time: 3 min
Cook time: 5 min
Total time: 128 min
Ingredients: 7 oz White Chocolate (200gm); 1 stick Butter; ½ cup Canned Pumpkin Puree; 1 Tbsp Pumpkin Pie Spice; 8 oz Cream Cheese (1 brick); ¼ cup Sweetened Condensed Milk; 1 Tsp Vanilla Extract

Anjali

5 from 1 vote

Jump to Recipe Pin Recipe

2 hours 8 minutes

Pumpkin Cheesecake Fudge is a quick and super delicious No-Bake Fall and Thanksgiving dessert recipe. It is made with Canned Pumpkin Puree, Pumpkin Pie Spice, Cream Cheese, Sweetened Condensed Milk, Vanilla Extract, and Melted White Chocolate. This takes only 5 minutes to get prepared and with 2 hours in the freezer, they will be ready to serve!

Hey friends! Happy Weekend! This beautiful holiday season is quickly drawing upon us and with every passing day, I feel so much excited and happy. I love cooking and baking for the holidays. Holidays are the perfect excuse to eat something sweet and what is better than a Fudge right! Its basically a dump and forget dessert, and people always love it.

Taking of Fudge, Have you tried my Chocolate Walnut Fudge or Mint Chocolate Fudge Yet! It's seriously soo good...!

Have you tried my other Fall special Pumpkin recipes - Pumpkin Bread Pudding, Pumpkin Earthquake Cake, Gingersnap crusted Praline Bars, Maple Glazed Pumpkin Blondies, Pumpkin Dump Cake, Autumn Spiced Pumpkin Cake, Mini Pumpkin Cheesecake, Pumpkin Spice Bread, Pumpkin Patch Cupcakes, Pumpkin Coffee Cake.

This year, I think I am even excited about the holidays. It's important that we enjoy these special days, and what's better than baking desserts in the kitchen with your family for the holidays?

This year for Thanksgiving desserts, I have thought of making these pumpkin Cheesecake Fudge. I'm sure you people are going to love it.

Ingredients I have used

To make this Pumpkin Cheesecake Fudge I have used the following ingredients:

7 oz White Chocolate - White Chocolate is the most important thing about this fudge.
1 stick Butter - Butter is required to melt the White Chocolate. When White Chocolate melts with butter, it turns out to be smooth and creamy.
1 cup Canned Pumpkin Puree - I have used Canned Pumpkin Puree. It's thick and easy to use.
1 teaspoon Pumpkin Pie Spice - I have used Pumpkin Pie spice to flavor these Fudges.
1/4 cup Sweetened Condensed Milk - Sweetened Condensed Milk adds the perfect amount of sweetness to these Fudges.
1 teaspoon Vanilla Extract - Just a hint of Vanilla makes it feel like a holiday dessert.

Making the Pumpkin Cheesecake Fudge

To make this Pumpkin Cheesecake Fudge -

First - Melt the White Chocolate. Temper the White chocolate with Butter and melt it in the oven with 30 seconds bursts. Whisk until it reaches 28C or 84F. Use an oven thermometer to check the temperature of the melted white chocolate.

Second - Combine White chocolate with Cream Cheese, Pumpkin Puree, Pumpkin Pie Spice, Condensed Milk, and Vanilla Extract. Mix everything well. If you see lumps or the chocolate has hardened, then pop it on the oven for 30 seconds and mix well. Do this until you have a smooth and lump-free fudge batter ready.

Line a dish with foil and pour the batter in it. Pop it in the freezer for at least 2 hours.

Third - After 2 hours, get it out of the Pan and remove the foil. Warm a knife by dipping it in hot water and use it to cut out sharp squares of your Pumpkin Cheesecake Fudge.

Keep wiping the knife with a cloth towel, so that there is nothing stuck onto it, which might come in the way of a sharp cut.

Melting White Chocolate like a Pro

So, there's a lot of confusion as to how to perfectly melt a white cholate. Well, here are some tips which will surely help you out.

Melt it in the oven with some butter.
Melt the White Chocolate in the oven at 30 seconds bursts. Keep stirring it vigorously with a wooden or silicone spatula.
Keep popping it in the oven and mixing it until its smooth and lump-free.
Next, open the freezer and place it there. Whisk it while it's kept in the freezer. The cool air of the freezer will cool down the chocolate and thin it out.
Mixing the white chocolate continuously is very important for smooth and silky melted white chocolate.

So, this was all about this Pumpkin Cheesecake Fudge. You can add some chopped Pecan Nuts to this as well. To make it low carb, you skip the butter.

I hope you liked this recipe. If you happen to make this recipe, then please tag me with #recipemagik on Instagram. Also, rate this recipe and comment below. I love to hear from you guys.

Other No-Bake Pumpkin Desserts

No-Bake Pumpkin Pie Cheesecake