Peanut Butter Cheesecake Fudge
This peanut butter cheesecake fudge is the perfect treat for any occasion. It’s easy to make and tastes even better than it looks! You can serve this at your next party or bring it to work as an afternoon snack. The best part is that you don’t need any special ingredients, so you can whip up this delicious dessert in no time.
Servings: 9 pieces
Ingredients
GRAHAM CRACKER CRUST:
- 1 sleeve of Graham Crackers - crushed into fine crumbs
- 1 heaping Tablespoon of Sugar
- 4 Tablespoons of butter - melted
FUDGE:
- 1 cup of Flour
- 1 1/4 cup of Peanut Butter Creamy or Chunky
- 3/4 cups of Sugar
- 1 teaspoon of Vanilla
- 1 1/2 cups of White Chocolate you can use White chocolate chips or bark, or melting chocolate
- 1/2 cup of butter - softened
- 1 8 ounces package of Cream cheese - softened
- 1 can of Eagle-brand Milk Sweetened Condensed Milk
Instructions
- Place the Graham Crackers in a blender or food processor, and pulse until you have fine crumbs. Pour crumbs into a bowl, and add sugar, and stir well to blend. Melt the butter in the microwave, and pour the melted butter over the Graham Cracker crumbs, and stir well until crumbs are coated. Line the bottom of an 8 X 8-inch pan with Parchment paper, and press the crumbs into the bottom of the pan. Place the pan in the freezer.
- In a microwave-safe bowl, place the White Chocolate, and microwave at 15-second intervals until melted. Stir well until smooth and creamy. Place the flour in a separate bowl, and microwave for 1 minute. Stir and set aside. In a separate dish, mix the Butter, Sugar, Peanut Butter, Cream Cheese, and Vanilla, and stir until well combined. Add the Flour to the Butter mixture, and then add the White Chocolate, and stir well. Add the Sweetened Condensed Milk, and stir until all ingredients are mixed well.
- Remove the pan from the freezer, and pour the fudge mixture over the Graham Cracker Crust, and smooth the top. Place the pan in the refrigerator for at least 4 hours or overnight for best results. Make sure the Fudge is set firm and cut into 1-inch squares for snacks or treats. Cut into 2 X 3-inch squares for dessert. You can top it with whipped cream and sprinkles.
- Serve, and Enjoy!
Notes
Make sure the Butter and Cream Cheese are softened to room temperature for this recipe. Do not microwave butter or cream cheese to soften, it will change the texture and could prevent the Fudge from setting up as firm as it should. ALSO: Make sure you MICROWAVE the FLOUR for at least 1 minute in the Microwave - Flour is raw, and you need to cook it in the microwave to kill any kind of bacteria before adding it to the recipe, as this is not a cooked recipe. You can use Creamy Peanut Butter or Crunchy. I used Crunchy because it gives the Fudge the texture of nuts in the mixture, but smooth or creamy is fine. AND: When stirring the Fudge, I left it a little streaky, and not completely mixed, to give it a little ribbon effect with the cream cheese and peanut butter. You can mix it completely, and it will just be about the color of Peanut Butter, or a little lighter, or leave a few white streaks to give it a little color.