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- 2 cups white chocolate chips - 1 cup pumpkin puree - 1 cup cream cheese, softened - 1/2 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/4 teaspoon salt The main ingredients create the rich taste of this fudge. The white chocolate chips provide creaminess. Pumpkin puree adds a warm, earthy flavor. Cream cheese gives a nice tang that blends well. Sweetened condensed milk adds sweetness and helps with texture. Vanilla extract enhances the overall flavor. Pumpkin pie spice brings in that cozy fall taste. A touch of salt balances all these flavors. - 1/2 cup chopped walnuts - 1/4 cup mini chocolate chips If you want to add some crunch, chopped walnuts are great. They give a nice texture contrast. Mini chocolate chips on top add extra sweetness. You can mix and match these options based on your taste. - Microwave-safe bowl - Baking dish (8x8 inches) - Parchment paper You need a microwave-safe bowl to melt the chocolate. A baking dish lined with parchment paper makes cleanup easy. The parchment paper helps lift the fudge out later. All these tools help make the process smooth and fun. To start, grab an 8x8 inch baking dish. Line it with parchment paper. Let the paper hang over the edges. This helps you lift the fudge out later. Next, take a microwave-safe bowl. Add the white chocolate chips to it. Heat them in the microwave. Use 30-second bursts and stir after each interval. Keep going until the chocolate is smooth. Now, get a separate bowl. Mix the softened cream cheese and pumpkin puree together. Add the sweetened condensed milk, vanilla extract, pumpkin pie spice, and salt. Stir until everything is smooth and creamy. Divide the melted white chocolate into two bowls. One bowl is for fudge, and the other is for cheesecake. Add half of the melted chocolate to the pumpkin mix. Stir until it is well blended. Pour the remaining melted white chocolate into your lined baking dish. Spread it evenly to create a fudge base. Now, take spoonfuls of the pumpkin cheesecake mixture. Drop them over the fudge base. Using a knife or skewer, gently swirl the pumpkin mix into the fudge. This creates a beautiful marbled effect. If you want, sprinkle chopped walnuts and mini chocolate chips on top. These add great texture. Now, place the dish in the fridge. Let it chill for at least 4 hours, or until it is set. Once set, lift the fudge out using the parchment paper. Cut it into squares and enjoy! Measuring your ingredients is key for great fudge. Use a kitchen scale for accuracy. Too much or too little of anything can change the texture. Make sure to pack your pumpkin puree lightly. This keeps the fudge creamy. Also, soften your cream cheese fully. This helps it mix well and stay smooth. You can boost the flavor with more spices. Try adding a pinch of nutmeg or cinnamon for warmth. You can also mix in a bit of maple syrup for extra sweetness. If you love nuts, chopped pecans can add a nice crunch. Vanilla bean paste is another great option for a richer taste. Chocolate can seize if it gets too hot or if water gets in it. Always melt chocolate in short bursts. Stir in between each round in the microwave. If you use a bowl, make sure it's dry. Even a drop of water can ruin your chocolate. If it starts to thicken, add a tiny bit of cream to help smooth it out. {{image_2}} You can change the flavor of your fudge. Use different spices or add zest. Consider using cinnamon, nutmeg, or even ginger. These flavors add warmth and depth. Try adding maple syrup for a sweet twist. You can skip the pumpkin puree for a plain cheesecake fudge. This way, you keep the creamy texture without the pumpkin. Making this fudge vegan is easy. Replace cream cheese with a vegan cream cheese. Use coconut milk instead of sweetened condensed milk. Choose dairy-free chocolate chips for a smooth melt. You can still get that creamy texture without dairy. It’s a great way for everyone to enjoy this treat. Toppings can make your fudge special. Try crushed graham crackers for a cheesecake crunch. Drizzle caramel sauce on top for extra sweetness. You can also use chopped pecans or almonds for a nutty flavor. Mini marshmallows add a fun touch too. Get creative with your toppings to match your taste! To keep your pumpkin cheesecake swirl fudge fresh, store it in an airtight container. Place a layer of parchment paper between the fudge and the lid. This helps prevent sticking and keeps the fudge soft. You can also wrap individual squares in plastic wrap for easy snacking later. If you want to save some fudge for later, freezing is a great option. Cut the fudge into squares and layer them in a freezer-safe container. Place parchment paper between each layer to avoid sticking. Seal the container tightly and freeze. It will stay good for up to three months. When you’re ready to enjoy, let it thaw in the fridge overnight. In the refrigerator, your fudge will stay fresh for about one week. Make sure to keep it in an airtight container. If you notice any changes in smell or texture, it’s best to toss it out. Enjoy your fudge while it’s fresh for the best taste! Yes, you can use milk chocolate. It will change the taste and look. Milk chocolate has a sweeter flavor and a creamier texture. This may make your fudge richer and less pumpkin-forward. If you love chocolate, it’s a great choice! Absolutely! You can use banana puree or applesauce instead. Both options add moisture and sweetness. If you want a different flavor, try using butterscotch or caramel sauce. These choices will still create a tasty fudge, just with a new twist! To cut fudge neatly, chill it well first. Once it’s set, use a sharp knife. Clean the knife between cuts for smooth edges. You can also score the fudge lightly before cutting. This helps guide your knife and keeps the squares even. This blog covered key ingredients, steps, and storage tips for making delicious fudge. We explored essential items like white chocolate, pumpkin puree, and cream cheese. Following the steps ensures you create a great texture and flavor. Remember to use fresh ingredients and feel free to try different toppings or variations. With proper storage, your fudge will stay fresh and tasty. Enjoy making this delightful treat, and share it with friends and family. Happy baking!

Pumpkin Cheesecake Swirl Fudge

Indulge in the season with this irresistible pumpkin cheesecake swirl fudge! Made with creamy white chocolate, pumpkin puree, and a hint of spice, this delightful treat is perfect for sharing or enjoying on cozy nights. Follow our easy step-by-step guide to create this marbled masterpiece that everyone will love. Ready to impress your family and friends? Click through to discover the full recipe and make your fall delicious!
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Ingredients
  

2 cups white chocolate chips

1 cup pumpkin puree

1 cup cream cheese, softened

1/2 cup sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

1/4 cup mini chocolate chips (optional for topping)

Instructions
 

Line an 8x8 inch baking dish with parchment paper, leaving excess paper hanging over the edges for easy removal later.

    In a microwave-safe bowl, melt the white chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth and fully melted.

      In a separate bowl, mix the softened cream cheese, pumpkin puree, sweetened condensed milk, vanilla extract, pumpkin pie spice, and salt until well combined and smooth.

        Divide the melted white chocolate into two bowls: one for the cheesecake mix and one for the fudge base. Stir half of the melted white chocolate into the pumpkin cream cheese mixture until fully incorporated.

          Pour the remaining melted white chocolate into the lined baking dish and spread it evenly to form the fudge base.

            Drop spoonfuls of the pumpkin cheesecake mixture over the fudge base. Using a knife or a skewer, gently swirl the mixture into the fudge to create a marbled effect.

              If desired, sprinkle chopped walnuts and mini chocolate chips over the top for added texture.

                Refrigerate the fudge for at least 4 hours or until set.

                  Once set, use the excess parchment paper to lift the fudge from the pan and cut it into squares.

                    Prep Time: 25 minutes | Total Time: 4 hours 25 minutes | Servings: 24 squares