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White Chocolate Cranberry Pecan Fudge Cheesecake

A frozen cheesecake with a smooth creamy luxurious white chocolate and cranberry fudge filling and a roasted pecan biscuit base. Seasonal and delicious for Thanksgiving, Advent and Christmas.

The last few weeks we’ve been fudge fanatics and Miss Four is certainly not prepared for this trend to pass. From Dark Chocolate Licorice Fudge to Soft White Chocolate Cranberry Fudge, and a few experiments in between. And that got me thinking. I wonder how our 2 ingredient fudge recipe would turn out if we exchanged one of the ingredients?

What if we went for regular condensed milk instead of sweetened?

White Chocolate Cranberry Pecan Fudge Cheesecake

You may already know, or you may have guessed, since there has been no such fudge recipe here, that it didn’t quite work out as planned!

No, I can in fact confirm that you can’t make fudge like that.

But what you can make is an unbelievably delicious fudge sauce!

And when I got to thinking of all the delicious things you could do with such a thick creamy fudge sauce. Well, there are endless possibilities! But what about cheesecake…

With Thanksgiving staring us in the face, advent just around the corner and a marvelous month of planning before Christmas. What better than a decadent dessert combining some of the very best of the seasons flavors.

White Chocolate Cranberry Pecan Fudge Cheesecake

First for the ‘it didn’t quite work out as planned fudge recipe’ White Chocolate Cranberry Fudge Sauce

The fudge sauce should be made at least an hour in advance, it can also be made the day before and stored in the refrigerator. This is enough for two cheesecakes – perfect for a larger gathering or you can freeze the remaining half ready for an impromptu treat another time.

 

1 tin unsweetened condensed milk (410g /14 1/2 oz) 

400g white chocolate (14 oz)

35g (semi) dried cranberries (1 1/4 oz)

– and an additional few for decorating the cheesecake once it’s finished.

 

METHOD

1. Empty the tin of condensed milk into a microwavable container (with a lid).

2. Break up the white chocolate and add it to the condensed milk – Don’t stir.

3. With the lid on, microwave on full effect for 1 1/2 minutes, then stir.

4. Microwave on full effect for another 1 1/2 minutes, then stir.

5. Microwave for an additional three minutes, stirring every minute. Always have the lid on when the fudge is in the microwave.

(So 6 minutes in the microwave in total)

After the sixth minute, you should notice that the texture has changed. The mix thickens somewhat and becomes fluffy and full of bubbles – stir through these until it is once again smooth.

CAUTION: The fudge is extremely hot at this stage.

6. Leave the fudge to cool down for an hour (or overnight) in the fridge.

 

White Chocolate Cranberry Pecan Fudge Cheesecake

White Chocolate Cranberry Fudge Cheesecake with a Pecan Biscuit base

For the roasted pecans

80 g pecans (3 oz)

25 g butter, melted (1 oz)

– Pre-heat the oven to 160 C (325 F). Toss the pecans in the melted butter and roast them for 15 minutes on a non-stick cookie tray. 50 g are for the base of the cheesecake, 30 g to decorate the cheesecake once finished.

 

For the pecan biscuit base:

250 g digestive biscuits (9 oz)

50 g roasted pecans (2 oz)

75 g butter, melted (2 3/4 oz)

For the White Chocolate Cranberry Fudge filling:

150 g cream cheese – Philadelphia or similar (5 1/4 oz)

450 ml double cream, lightly whipped (2 cups)

300 g homemade fudge sauce (the recipe above makes double this amount) (10 1/2 oz)

For decorating:

A few cranberries and the remaining roasted pecans.

 

METHOD

1. Lightly butter a 24cm springform cake tin.

2. Blend (or crush) to crumbs the biscuits and pecans. Melt the butter. Combine the crumbs with the melted butter to make the base. Press it into the bottom of the cake tin.

3. Beat the cream cheese in a large bowl until soft.

4. Lightly whip the double cream – it should be thickened but not firm enough to make peaks in.

5. Tip the fudge sauce slowly into the cream cheese. Combine gently – folding in slowly – with the cream.

6. Spoon the cream mixture over the top of the pecan biscuit base and cover. Freeze for at least 3 hours (overnight if possible).

7. Take the cheesecake out of the freezer about 30 minutes before serving.

8. Crush the remaining roasted pecans, and decorate the cheesecake with the pecans and cranberries before carefully decanting and serving.

White Chocolate Cranberry Pecan Fudge Cheesecake

What marvelous dishes have you made from mistakes? 
Linking up White Chocolate Cranberry Pecan Fudge Cheesecake with: 

30 Comments

  1. So this was our Christmas Day dessert! As we live in the UK I wasn’t able to get the unsweetened condensed milk. So I used sweetened, heated it for less time and then cooled the fudge sauce in the fridge, going back to it every now and again for a stir so it didn’t solidify. It was a huge success and everyone wanted the recipe. Thanks for allowing me to dodge the Christmas pudding (yuck!) and create something delicious instead 🙂

    • Oh wow, you are so so welcome Jemma, what a hit!
      Great job with the ingredient switch too… I’m pining cheesecake just thinking about it 😉

  2. Cooking with cranberries + #recipeoftheweek 6-12 Dec | A Mummy Too

    • Thanks Angela! Yeah, I was totally surprised by how white it was… I was imagining it might be a bit more creamy coloured. But the white was perfect! Let it snow, let it snow, let it snow <3

  3. Steph this looks totally drool worthy. I absolutely love everything in it, especially the addition of pecans in the base. Genius. As for the caramel sauce, sometimes accidents give the best discoveries don’t they?! Thanks so much for linking to #festivefoodfridays. I’m loving your festive creations so much 🙂

  4. Wow, your cheesecake is making my mouth water, lovely! Cranberries, white chocolate, nuts…. a heavenly combination! xxx #FestiveFoodFridays

  5. This is so utterly beautiful, one of my favourite culinary posts of yours and I’ve loved them all. You need to write a book! Thanks so much for linking up to #tastytuesdays xx

  6. That cheesecake looks delicious! The red and white is so good for this time of year too. I’m really surprised using non-sweetened condensed milk made such a difference to the recipe, but you live and learn! #pocolo

    • I know!! It was absolutely useless ‘fudge’… I wonder if you might need to compensate with significantly more chocolate… I’d do that if I were to try it again. But now I’m stashing useless fudge for awesome fudge sauce and cheesecakes instead 🙂

  7. ”A frozen cheesecake with a smooth creamy luxurious white chocolate and cranberry fudge filling and a roasted pecan biscuit base….” Excuse me while I wipe the drool off of my chin! I had to pull myself together to look at all the pics!

    This sounds amazing. I’m pinning AND I’m making this asap!
    xoxo

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