Cheesecake fudge

Cheesecake fudge is an irresistible treat that combines the creamy richness of cheesecake with the smooth sweetness of fudge. It’s a delightful indulgence that’s perfect for satisfying your sweet tooth or for sharing with friends and family. The graham cracker crust adds a wonderful crunch to each bite, while the creamy cheesecake fudge layer melts in your mouth, leaving you craving more. This recipe is simple to make and yields delicious results every time. Get ready to enjoy a decadent dessert that will have everyone asking for seconds!

Ingredients:

• 9 Graham Cracker squares
• 3 cups white chocolate chips
• 1 tablespoon butter
• Pinch of kosher salt
• 1 teaspoon pure vanilla extract
• 1 cup sweetened condensed milk
• 1 1/2 cups marshmallow Fluff
• 1 (3.4-ounce) instant cheesecake pudding mix

Directions:

1. Line a square (8×8” or 9×9”) baking pan with parchment paper, then grease it with cooking spray. Arrange the graham cracker squares on the bottom of the pan to cover it completely, trimming the crackers if necessary.
2. In a small saucepan over medium heat, combine the white chocolate chips, sweetened condensed milk, butter, vanilla, and salt. Stir often until the mixture is melted and smooth.
3. Reduce the heat to medium-low and add the cheesecake pudding mix. Stir until the pudding mix is completely dissolved.
4. Turn off the heat and add the marshmallow Fluff to the saucepan. Stir until the Fluff is melted and well combined with the other ingredients.
5. Pour the mixture over the graham cracker crust in the prepared pan, spreading it evenly.
6. Refrigerate the fudge until it is set, which typically takes about 3 hours.
7. Once set, cut the fudge into small squares and serve.

FAQs:

1. Can I use milk chocolate or dark chocolate chips instead of white chocolate?
   • While white chocolate chips are traditionally used in this recipe, you can experiment with milk or dark chocolate chips for a different flavor profile.
2. Can I omit the marshmallow Fluff?
   • Marshmallow Fluff adds a creamy texture to the fudge, but you can omit it if desired. However, the texture and flavor may be slightly different.
3. Can I use homemade cheesecake pudding mix?
   • Yes, you can use homemade cheesecake pudding mix if you prefer. Just make sure it’s the same quantity as the instant mix called for in the recipe.
4. How should I store the cheesecake fudge?
   • Store the fudge in an airtight container in the refrigerator for up to a week. Be sure to separate layers with parchment paper to prevent sticking.
5. Can I add nuts or other mix-ins to the fudge?
   • Yes, you can add chopped nuts, dried fruit, or chocolate chips to the fudge for added flavor and texture. Simply stir them into the mixture before pouring it into the pan.
6. Can I use a different type of crust instead of graham crackers?
   • Yes, you can use crushed cookies or a different type of cracker for the crust if desired. Experiment with different flavors to find your favorite combination.
7. Can I freeze the cheesecake fudge?
   • Yes, the fudge can be frozen for up to three months. Thaw it in the refrigerator before serving.
8. Can I double the recipe?
   • Yes, you can double the ingredients to make a larger batch of cheesecake fudge. Simply use a larger baking pan and adjust the refrigeration time accordingly.

Tips:

1. For a smoother texture, sift the cheesecake pudding mix before adding it to the saucepan.
2. To easily remove the fudge from the pan, lift it out using the parchment paper overhang.
3. Customize the flavor by using different pudding mix flavors, such as vanilla or chocolate.
4. For a decorative touch, sprinkle crushed graham crackers or white chocolate shavings on top of the fudge before refrigerating.

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