Jon's friend who is sick with cancer really wants a recipe for pumpkin cheesecake fudge. I did a search but came up empty. Does anyone have a recipe for it?
I found this ~
Found this recipe for Pumpkin Fudge in Southern Lady. Is it like the one you tried?
Pumpkin Fudge
Makes about 3 pounds
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon cinnamon
1 (11-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1-1/2 teaspoons vanilla extract
1-1/2 cups walnuts, toasted
1. Line a 13x9x2-inch pan with aluminum foil; set aside.
2. In a Dutch oven, combine sugar, butter, milk, pumpkin, corn syrup, pumpkin pie spice, and cinnamon over medium-high heat. Bring mixture to a boil, stirring constantly, until a candy thermometer registers 234°.
3. Remove from heat; stir in white chocolate until melted. Stir in remaining ingredients until smooth. Quickly pour into prepared pan. Let cool for 2 hours. Cut into small squares to serve.
Found this recipe for Pumpkin Fudge in Southern Lady. Is it like the one you tried?
Pumpkin Fudge
Makes about 3 pounds
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon cinnamon
1 (11-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1-1/2 teaspoons vanilla extract
1-1/2 cups walnuts, toasted
1. Line a 13x9x2-inch pan with aluminum foil; set aside.
2. In a Dutch oven, combine sugar, butter, milk, pumpkin, corn syrup, pumpkin pie spice, and cinnamon over medium-high heat. Bring mixture to a boil, stirring constantly, until a candy thermometer registers 234°.
3. Remove from heat; stir in white chocolate until melted. Stir in remaining ingredients until smooth. Quickly pour into prepared pan. Let cool for 2 hours. Cut into small squares to serve.
And this:
The Cheesecake Factory Pumpkin Cheesecake
Ingredients
* 1 1/2 cups graham cracker crumbs
* 5 tablespoons butter, melted
* 1 cup sugar, plus
* 1 tablespoon sugar
* 3 (8 ounce) packages cream cheese
* 1 teaspoon vanilla
* 1 cup canned pumpkin
* 3 eggs
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/4 teaspoon allspice
* whipped cream
Directions
1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.
The Cheesecake Factory Pumpkin Cheesecake
Ingredients
* 1 1/2 cups graham cracker crumbs
* 5 tablespoons butter, melted
* 1 cup sugar, plus
* 1 tablespoon sugar
* 3 (8 ounce) packages cream cheese
* 1 teaspoon vanilla
* 1 cup canned pumpkin
* 3 eggs
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/4 teaspoon allspice
* whipped cream
Directions
1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.
And this:
Spicy Pumpkin Fudge
DIRECTIONS
1. Butter a 9x13 inch pan and set aside.
2. Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
3. In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
4. Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5. Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperature. Cut into squares, and store in the refrigerator in an air-tight container.
Spicy Pumpkin Fudge
DIRECTIONS
1. Butter a 9x13 inch pan and set aside.
2. Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
3. In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
4. Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5. Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperature. Cut into squares, and store in the refrigerator in an air-tight container.