Pecan Pie Cheesecake Fudge

Pecan Pie Cheesecake Fudge - Lady Behind The Curtain Pecan Pie Cheesecake Fudge - Lady Behind The Curtain

Yes, this pecan pie cheesecake fudge is insane.  So be prepared you may have to hide it.  :)

First the pecan pie cheesecake fudge starts with a salty crunchy crust made with saltines.  Then a layer of pecan pie filling and if that’s not enough a cheesecake fudge on top sprinkled with chopped pecans.

A must have for the holiday dessert table.

Pecan Pie Cheesecake Fudge

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 64 1-inch pieces

Pecan Pie Cheesecake Fudge


    For the Crust and Filling:
  • 16 saltine crackers
  • 1/2 cup butter
  • 1/2 cup light brown sugar, packed
  • 2/3 cup sweetened condensed milk
  • For the Cheesecake Fudge:
  • 3 cups white chocolate chips
  • 1-1/2 tablespoons butter
  • pinch of salt
  • 1 cup sweetened condensed milk
  • 1-1/2 cups marshmallow cream
  • 1 - 3.4 ounce instant cheesecake pudding mix
  • 1 cup pecans, chopped


    For the Crust and Filling:
  1. Preheat oven to 425 degrees.
  2. Line a 8x8-inch baking dish with foil.
  3. Arrange saltines in a even layer on the bottom of the baking dish.
  4. In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
  5. Cook for 2 minutes.
  6. Remove from heat, and stir in condensed milk.
  7. Pour over crackers.
  8. Bake 10 minutes.
  9. Set aside and make fudge topping.
  10. For the Cheesecake Fudge:
  11. In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk; heat until melted and smooth.
  12. Add the pudding mix and stir until the mix dissolves.
  13. Add the marshmallow; stir until melted and smooth.
  14. Pour hot fudge over filling. Smooth using an off set spatula.
  15. Sprinkle on pecans, press down with the palm of your hand.
  16. Refrigerate until set.
  17. Remove from refrigerator and cut into small squares.


This is a LBC original!

This recipe is from Lady Behind The Curtain.

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Pecan Pie Cheesecake Fudge — 34 Comments

    • Hi Brenda,
      Haha… I made it, had one piece and sent it out of the house for others to enjoy. {That’s my secret} Always get it out of the house! :)

    • Hi Lisa,
      Did you fill the bottom with all the crackers? Maybe that was it. I don’t know. That didn’t happen when I made the recipe. I hope you were able to peel the foil off. :)

  1. Quick question, does it matter if the crackers are crushed or not? I assumed crushed. The recipe looks delicious and I’m currently trying to make it! Thanks!!

    • Hi Nancy,
      No, I wouldn’t risk shipping a cheesecake. They need to be stored in the refrigerator unless you’re serving it. :)

  2. I clicked your “printer friendly” button… You call ((7 pages)) printer friendly?? What a waste of ink!! Should have just wrote it down.

    • Sandra, at the top of the print page you have the option of deleting anything like photos and even text from what you print also, if you scroll down to where the recipe is there is another print option that will automatically take the pictures out for you which is only 2 pages.

    • My goodness Sandra……….this woman just shared a wonderful recipe with you. It is not her fault that you are not familiar with various printing options or how to use your own print preview on your computer. It’s your angry, negative vibe that keeps people from being generous and kind in this world. I am so sorry SHeryl that you even chose to respond kindly to this woman!

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