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New York Cheesecake Fudge Recipe

New York Cheesecake Fudge Recipe
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★★★★★

4.9 from 5 reviews

Indulge in the rich and creamy New York Cheesecake Fudge, a decadent treat combining the classic flavors of cheesecake with the luscious texture of fudge, layered with a crunchy graham cracker crust for the perfect bite every time.

Ingredients

Scale

Graham Cracker Crust

  • 9 graham crackers
  • 6 tablespoons sugar
  • 1/2 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened

Cheesecake Fudge

  • 4 1/2 cups sugar
  • 10 ounces mini marshmallows
  • 2 sticks unsalted butter
  • 1 cup heavy cream
  • 3/4 teaspoon salt
  • 27 ounces cream cheese baking chips
  • 4 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1 teaspoon cream cheese emulsion
  • 1 teaspoon cream of tartar

Instructions

  1. Preheat and Prepare Crust: Preheat oven to 350°F (175°C) and line a small rimmed baking sheet with nonstick foil.
  2. Make Graham Cracker Crumbs: In a food processor, blend the graham crackers, sugar, cornstarch, and salt until fine crumbs form.
  3. Combine with Butter: Add softened butter to the crumbs and pulse until fully combined and the mixture holds together when pressed.
  4. Press and Bake Crust: Spread the mixture evenly on the prepared baking sheet to a thickness of about 1/8 to 1/4 inch, ensuring edges are even, then bake for 10-12 minutes until golden brown. Cool completely.
  5. Break Crust into Chunks: Once cooled, break or chop the crust into small chunks, reserving some finer crumbs for topping.
  6. Prepare Fudge Pan: Line a 13×9 inch pan with non-stick foil and set aside.
  7. Cook Sugar Mixture: In a large heavy saucepan, combine sugar, mini marshmallows, butter, heavy cream, and salt. Attach a candy thermometer and cook over medium heat until the mixture reaches 240°F (soft ball stage), stirring frequently.
  8. Add Cheesecake Ingredients: Remove from heat and immediately add cream cheese baking chips, softened cream cheese, vanilla extract, cream cheese emulsion, and cream of tartar.
  9. Mix Until Smooth: Use an electric hand mixer on high speed to mix the fudge until smooth and creamy.
  10. Layer Fudge and Crust: Pour half the fudge into the prepared pan. Sprinkle the large chunks of graham cracker crust evenly over the fudge layer.
  11. Top with Remaining Fudge: Pour the remaining fudge over the crust pieces, spreading quickly and carefully to cover completely.
  12. Add Crumb Topping: Evenly sprinkle the finer reserved crumbs on top and lightly press them to adhere to the fudge.
  13. Remove Air Pockets: Drop the pan gently a few times from a few inches above the counter to eliminate air pockets around the crust chunks.
  14. Cool and Set: Allow the fudge to cool completely and set. For best results, refrigerate to speed up setting and to achieve cleaner cuts.
  15. Serve: Once set, cut into squares and enjoy your creamy, rich cheesecake fudge!

Notes

  • Ensure the butter for the crust and cream cheese are softened for easy mixing.
  • A candy thermometer is crucial to reach the correct sugar temperature for perfect fudge consistency.
  • If you don’t have cream cheese emulsion, you can omit it; vanilla extract will suffice.
  • Line your pan with foil for easy removal of fudge slabs.
  • Store fudge in an airtight container in the refrigerator for up to two weeks.

Nutrition

Keywords: New York cheesecake fudge, cheesecake fudge recipe, graham cracker crust fudge, creamy cheesecake fudge, homemade fudge

Find it online: https://thefoodrecipe.com/new-york-cheesecake-fudge-recipe/