Pin A luxurious, creamy fudge combining the flavors of spiced pumpkin, tangy cheesecake, and rich caramel. This treat is perfect for autumn or satisfying any sweet craving with its layered decadence and comforting flavors.
I remember creating this Pumpkin Caramel Cheesecake Fudge for a family autumn potluck. The marbled layers were a show-stopper, and everyone kept asking for the recipe because it was so unique.
Ingredients
- Fudge Base: 2 cups white chocolate chips, 1 cup granulated sugar, 1/2 cup unsalted butter, 1/2 cup canned pumpkin puree, 1/3 cup heavy cream, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, 1/4 tsp salt
- Cheesecake Layer: 8 oz cream cheese (softened), 1/2 cup powdered sugar, 1 tsp vanilla extract
- Caramel Swirl: 1/3 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the Pan:
- Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang for easy removal.
- Make the Fudge Base:
- In a medium saucepan over medium heat, combine white chocolate chips, granulated sugar, unsalted butter, pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt. Stir constantly until smooth and melted, about 5 to 7 minutes. Remove from heat and let cool slightly for 5 minutes.
- Prepare Cheesecake Layer:
- In a mixing bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Layer and Swirl:
- Pour half of the pumpkin fudge mixture into the prepared pan, spreading evenly. Dollop half of the cream cheese mixture over the fudge base and swirl gently with a knife. Drizzle half of the caramel sauce over the swirled mixture.
- Repeat:
- Repeat layers with the remaining pumpkin fudge, cream cheese, and caramel sauce. Swirl gently for a marbled effect.
- Chill and Serve:
- Refrigerate for at least 2 hours, or until fully set. Lift fudge from pan using the parchment overhang, cut into 36 squares, and store in the refrigerator.
Pin 
My kids love to help swirl the creamy layers, and it has become a fun family tradition each fall. Everyone gathers in the kitchen to watch the marbling magic unfold.
Required Tools
8x8-inch (20x20 cm) baking pan, parchment paper, medium saucepan, mixing bowls, electric mixer or whisk, rubber spatula, and a knife for swirling and cutting.
Allergen Information
Contains dairy from butter, cream cheese, and heavy cream, and possibly soy from white chocolate. May contain nuts if using store-bought caramel or as a topping, always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 140, Total Fat: 7 g, Carbohydrates: 18 g, Protein: 1 g
Pin This Pumpkin Caramel Cheesecake Fudge is perfect for gift-giving or sharing at gatherings. Its festive flavors and beautiful layers never fail to impress.
Recipe Questions & Answers
- → How do I achieve a smooth fudge texture?
Melt ingredients slowly over medium heat and stir constantly to ensure an even, creamy mixture without lumps.
- → Can I enhance the spice flavor?
Add a pinch of ground ginger or nutmeg to the pumpkin mixture for a more pronounced spiced profile.
- → Is homemade caramel better for this treat?
Homemade caramel provides richer flavor, but high-quality store-bought caramel works well too for convenience.
- → How should I store the finished fudge?
Keep it in an airtight container in the refrigerator. It stays fresh for up to one week.
- → Can I add nuts for texture?
Sprinkle toasted pecans or walnuts between layers or on top to add a delicious nutty crunch.
- → What’s the best way to swirl the cheesecake and caramel?
Use a knife and gently swirl through the layers to create a marbled effect without over-mixing.