Who loves cheesecake? Well, cheesecake is not easy to make and not cheap to come by. At least this recipe in comparison, will be much easier and give you a chance to enjoy that cheesecake flavor, especially for the autumn and pumpkin season!
I love making fudge because it is easy, with a gourmet flavor and flair. I actually make fudge in many seasons and store in my freezer so I have it when needed. I give it as “thank you” gifts and our recipients love it. Or when we have a mom’s night at our house – fudge is the fancy dessert flair!
So it is especially fun to make seasonal fudge for all sorts of events.
This is a frugal recipe too! Only 2-ingredients are needed, and very often, they are both found for under $3-$4 total! So the whole batch of fudge will cost $3-$4! That is a significant decrease from already made fudge.
The easiest thing to do is to watch the video on how it is done and then you can find the print instructions below!
Here’s how to make Pumpkin Cheesecake Fudge:
- 1 bag of Nestle Pumpkin Spice Morsels (10 oz.).
- 1 container of Betty Crocker Rich and Creamy Cream Cheese Frosting or Pillsbury Creamy Supreme Cream Cheese Frosting
- 8×8 glass pan
- Aluminum Foil to cover the pan
- Non-stick spray
Simply pour the pumpkin chips into a bowl and microwave for 60 seconds. When you pull them out of the microwave they will look as if they are not fully melted. You don’t want to microwave them any more as they will burn. Instead, once you start stirring, they will fully melt with the heat remaining in the bowl.
Next, pop the cream cheese frosting in the microwave for about 15 seconds to soften it! Once softened, pour it into the melted chips and mix it very well.
Line the 8×8 pan with aluminum foil and spray with non-stick spray.
Pour your fudge mixture into the pan and smooth out.
Refrigerate for one hour.
Once cooled and hardened, you can cut it up into the squares and serving size you want. Keep refrigerated or frozen until ready to serve.
Here’s a printable recipe.
| 2-Ingredient Pumpkin Cheesecake Fudge Recipe | Print |
- 1 bag of Nestle Pumpkin Spice Morsels (10 oz.).
- 1 container of Betty Crocker Rich and Creamy Cream Cheese Frosting or Pillsbury Creamy Supreme Cream Cheese Frosting
- 8x8 glass pan
- Aluminum Foil to cover the pan
- Non-stick spray
- Simply pour the pumpkin chips into a bowl and microwave for 60 seconds. When you pull them out of the microwave they will look as if they are not fully melted. You don't want to microwave them any more as they will burn. Instead, once you start stirring, they will fully melt with the heat remaining in the bowl.
- Next, pop the cream cheese frosting in the microwave for about 15 seconds to soften it! Once softened, pour it into the melted chips and mix it very well.
- Line the 8x8 pan with aluminum foil and spray with non-stick spray.
- Pour your fudge mixture into the pan and smooth out.
- Refrigerate for one hour.
- Once cooled and hardened, you can cut it up into the squares and serving size you want. Keep refrigerated or frozen until ready to serve.
[…] 2 Ingredient Pumpkin Cheesecake Fudge Recipe By- The Thrifty Couple […]