New York Cheesecake Fudge

Smooth, luscious cream cheese fudge studded with sweet, buttery, crumbly bits of graham cracker crust and delivering all the flavor of New York cheesecake.

Course Dessert

Cuisine American

Keyword candy, cheesecake, egg free, fudge, graham cracker, nut free

Prep Time 40

Cook Time 40

Total Time 1 20

Servings

Calories 106kcal

Equipment

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foil non-stick
baking sheet small (1/4 size)
food processor
baking pan 9"x13"
sauce pan large
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hand mixer

Ingredients

Graham Cracker Crust:

9 graham crackers
6 tablespoon sugar
½ tablespoon cornstarch
½ teaspoon salt
6 tablespoon unsalted butter softened

Cheesecake Fudge:

4 ½ cup sugar
10 ounce mini marshmallows
2 sticks unsalted butter
1 cup heavy cream
¾ teaspoon salt
27 ounce cream cheese baking chips
4 ounce cream cheese softened
2 teaspoon vanilla
1 teaspoon cream cheese emulsion
1 teaspoon cream of tartar

US Customary - Metric

Instructions

For the Graham Cracker Crust:

Preheat oven to 350° F, line a small, rimmed baking sheet with non stick foil.
In a food processor, blend the graham crackers, sugar, cornstarch and salt until fine crumbs.
9 graham crackers, 6 tablespoon sugar, 1/2 tablespoon cornstarch, 1/2 teaspoon salt
Add in the butter and pulse until combined and holds its shape when pressed together.
6 tablespoon unsalted butter
Turn out on the prepared baking sheet and press into an even layer about 1/8 - 1/4 inch thick - make sure the edges are the same thickness as the center.
Place in the oven and bake for 10-12 minutes until golden brown and set aside to cool.
Once cool, break or chop into small chunks.

For the Cheesecake Fudge

Line a 13”x9” pan with non-stick foil; set aside.
In a large, heavy saucepan, combine sugar, marshmallows, butter, heavy cream and salt.
4 ½ cup sugar, 2 sticks unsalted butter, 1 cup heavy cream, 10 ounce mini marshmallows, ¾ teaspoon salt
Attach a candy thermometer and cook to 240° F, stirring frequently.
Remove from heat and immediately add the cream cheese baking chips, cream cheese, vanilla, cream cheese emulsion and cream of tartar.
27 ounce cream cheese baking chips, 4 ounce cream cheese, 2 teaspoon vanilla, 1 teaspoon cream cheese emulsion, 1 teaspoon cream of tartar
Using an electric hand mixer, mix on high speed until smooth and creamy.
Pour about 1/2 of the fudge into the prepared pan.
Sprinkle the chunks of graham cracker crust over the fudge, reserving the finer crumbs for later use.
Pour the remaining fudge over the graham cracker crust, quickly and carefully spread the fudge to completely cover the chunks of graham cracker crust.
Sprinkle the reserved crumbs evenly over the top of the fudge, press lightly to ensure the crumbs adhere to the fudge.
Drop pan from a few inches above counter a couple times to remove any air pockets. (It may be necessary to use a toothpick or a small knife to pop larger bubbles that rise to the surface).
Allow to cool completely and set before cutting into squares. Place in the refrigerator to accelerate the cooling/setting and to get cleaner cuts.

Notes

The graham cracker crust can be made ahead. Once it is baked and broken into small chunks, store in an air tight container until ready to use.

Some or all of the cream cheese baking chips can be replaced by white chocolate chips. This will result in a less intense cream cheese/cheesecake flavor and may be better described as "White Chocolate Cheesecake" rather than "New York Cheesecake".

Nutrition