One Review
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kayjus33 on 11.11.2011
I made this last Christmas and it was a HUGE hit. I love cheesecake so I knew I would like this. I will definately be making this again.
Cheesecake Fudge
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Description
Oh lawzy bee.
Ingredients
- ¼ cups Butter
- 2 cups Sugar
- ⅔ cups Evaporated Milk
- 3 cups Mini Marshmallows
- 12 ounces, weight White Chocolate Chips
- 6 ounces, weight Cream Cheese (Room Temperature)
- 2 teaspoons Vanilla
- ½ cups Nuts, Chopped, Your Choice (optional)
Preparation
Spray an 8×8 pan with nonstick spray. Line it with some plastic wrap then spray it lightly again. Set aside.
Try to have all your ingredients measured, ready and sitting close to you. Trust me, this will save you some headaches and perhaps some seized fudge.
Scared yet?
You should be, this is serious bizness.
Put the butter, sugar, milk and marshmallows in a heavy-bottomed saucepan over medium heat and stir until everything is melted.
Bring to a boil, stirring often, and add a candy thermometer. Keep at a steady boil, stirring constantly until it reaches 234 degrees F.
Remove pan from heat and add the remaining ingredients.
Stir, stir, stir until all is melted and smooth. Pour mixture into your prepared pan. At this point, you may add some goodies like mini chocolate chips, if you’d like. I honestly like it plain the best.
This stuff is so sweet, yet rich and creamy. A great change from chocolate and peanut butter! It takes some time to reach room temperature, so I cheat and put it in the fridge to cool it down.
In the meantime, I hunker down over the pot with a spatula, growling whenever someone gets too close.
Makes about 2 pounds.
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13 Comments
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Megan on 11.12.2024
Does this need to stay refrigerated after making. Planning on putting in work hamper.
clarency on 4.7.2011
Oh dear cake. Did you have to post a recipe for something that’s both fudge and cheesecake? Well then, I can do nothing else but make it.
dawnalee on 3.1.2010
When I prepared the pan I used foil, buttered it a bit heavily, then threw in about 1 cup finely crushed graham cracker crumbs then poured the fudge right over it. Figured the “crust” didn’t need anymore sugar or butter.
I thought the fudge was excellent and the “crust” seemed to cut the sweet that comes with using the white chocolate chips. Really like the cream cheese flavor, too.
Next time I’ll likely try substituting about 2 ounces of the white chocolate chips with butterscotch chips.
chefdeb on 12.13.2009
Oh my goodness!!! My daughter and I made this tonight. Not only was it easy, but oooh la, la….it’s is rich!!! Sinfully delish!! Thank you so much for sharing!
Shauna on 10.1.2009
This recipe is a good recipe…that is it works no problem and is yummy, but it was more white chocolatey than cheesecakey to me and I’m not a huge white chocolate person, but still yummy and good fudge texture.