Pecan Pie Cheesecake Fudge

Yes, this Pecan Pie Cheesecake Fudge is insane.  So be prepared you may have to hide it.  :)

I combined the best of three dessert treats together!  Pecan Pie, Cheesecake and Fudge!  Unlike cheesecake which needs to be refrigerated, this fudge can be stored at room temperature.  Which makes this the PERFECT travel safe treat!  Off to Grandmas house you go!  Armed with the BEST fudge EVER!  :)

Pecan Pie Cheesecake Fudge - Lady Behind The Curtain

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, bake sale or as a gift!

Add this fudge to your Candy Pinterest Board.  Don’t have a Candy board?  Let me help you build one.

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Pecan Pie Cheesecake Fudge - Lady Behind The Curtain

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Pecan Pie Cheesecake Fudge Recipe Card

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First add a layer of saltines.

Caramel-Pumpkin-Fudge-Lady-Behind-The-Curtain-1

Add the delicious caramel layer and bake.

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DSC_2836 2

BEFORE YOU BEGIN THIS RECIPE REMEMBER….MAKING FUDGE IS A SCIENCE!  NO GUESSING..YOU HAVE TO MEASURE EVERYTHING.

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

Ingredients

    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, about 1 1/2 (12 ounce) BAGS
  • 1-1/2 tablespoons butter
  • pinch of salt
  • 1 cup sweetened condensed milk
  • 1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
  • 1 - 3.4 ounce instant cheesecake pudding mix, DRY
  • NOTE: If you can't find cheesecake pudding you can substitute with vanilla pudding.
  • 1 cup pecans, chopped

Instructions

    For the Crust and Filling:
  1. Preheat oven to 425 degrees.
  2. Line a 8x8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
  3. Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
  4. In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
  5. TIP: Make sure the sugar mixture is at a COMPLETE BOIL before cooking to the 2 minutes.
  6. Cook for 2 minutes.
  7. REMOVE FROM HEAT AND STIR IN THE SWEETENED CONDENSED MILK
  8. Slowly pour over crackers.
  9. Use a spatula to make sure all the crackers are covered.
  10. Bake 10 minutes.
  11. Set aside and make fudge topping.
  12. For the Cheesecake Fudge:
  13. In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix; heat until melted and smooth.
  14. Add the marshmallow; stir until melted and smooth.
  15. Pour hot fudge over filling. Smooth using an off set spatula.
  16. Sprinkle on pecans, press down with the palm of your hand.
  17. Refrigerate until set (at least 2 hours or overnight).
  18. Remove from refrigerator.
  19. Carefully remove foil making sure to get all the pieces and cut into small squares.
  20. Store at room temperature.

Notes

This recipe is from Lady Behind The Curtain.

http://www.ladybehindthecurtain.com/pecan-pie-cheesecake-fudge/

60 FUDGE RECIPES

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Comments

Pecan Pie Cheesecake Fudge — 150 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! :)

  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!!

      • On another comment about refrigeration, you said they can be stored at room temperature. Here you say must be refrigerated unless serving. Please what is the correct one?

        • Hi Barb, To answer your question about the marshmallow cream…Yes, a 7 ounce container is all you need. The answer to whether or not the fudge needs to be refrigerated. Since it’s baked and cooked on the stove top I would treat it like any other fudge. Storing at room temperature it fine. I have since change those answers in question. :)

          • Thanks Sheryl for clearing everything up so quickly. This recipe is going on my to try list for sure.

  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!

  3. My aunt made these last year and they were to-die for. The butter/sugar mixture really soaked into the cracker – to the point where we had no idea saltines were the bottom layer. HOWEVER, when I made it – the butter/sugar mixture didn’t soak into the cracker. The crackers were kind of dry and I’m not sure why it didn’t soak into the cracker. Any ideas? Maybe I didn’t bake it long enough…

    • Hi Morgan, I’m sorry to hear that. I don’t know what could of gone wrong. A couple of guesses are maybe you forgot one of the ingredients like to add the condensed milk or you added too many crackers. :)

  4. Hello Sheryl, I just printed out your yummy looking recipe. I can’t wait to try it. (oh my I think I just gained a pound looking at the picture of this fudge) hehehe. I will probably wait for Thanksgiving or earlier if going to visit friends. (too much goodness for me and my hubbie). Cheers.

  5. Hi Sheryl!
    I love your recipe and I’ve been wanting to try it. However, I can’t find the Jell-O cheesecake putting listed in the recipe no matter where I look. I’ve found the Jell-O No Bake cheesecake dessert so I was wondering if I could use this as a substitute. Also, can I leave out the marshmallows? Thank you in advance for tasking your time to answer this question and I hope the finishing product turns out just as good as yours looks!

    • Hi Fahima,
      I’ve noticed when looking for the cheesecake pudding mix some stores put it next to the cheesecake kit and not with the other pudding mixes. I found mine at Safeway. I’m sorry but you do need the marshmallow cream (not marshmallows). That’s what adds volume and a fluffy texture. If it’s the flavor you don’t like you don’t need to worry because you can’t taste the marshmallow.

      • Hi. I would say yes, you could use chocolate chips. The white ones are only for color. If you don’t mind the color of the filling not being white, then by all means use the milk or bittersweet chocolate chips. I’m trying this tonight and thought I’d try it in two batches, one with white chocolate and one with dark chocolate. Looking forward to it!

        • Well Libby, Yes, you can use chocolate but the difference between white chocolate and milk or semi sweet chocolate chips is not only the color but the flavor. They are completely different.

    • Hi Joan, I don’t see why you can’t double the recipe. They may be a little thicker but I think fudge would still turn out great. :)

  6. Am definitely gonna make these! A couple questions though. You think it would be ok with my homemade marshmallow recipe? Also, would these be ok sitting out for a few days….meaning not stored in the fridge? Thinking of adding to my holiday gift baskets but want to make sure they would hold up. Thanks!

    • Hi Janet, You can never go wrong adding yummy homemade marshmallow cream. Because there’s no cream cheese in these, it is perfectly safe to store them at room temperature. :)

  7. 1.5 cups of marshmallow cream – can I get that out of a 7 oz jar or do I need the bigger one? We wouldn’t use it for anything else, so I hate to get the big size if I only need the smaller one.

  8. Hi Sheryl I had a lot of trouble find the cheesecake pudding too. I use it in many recipes so I was at the point of ordering a whole case. I found the sugar free but it is not the same. I ended up going to Jello’s website and found which store near me carried it. They had it on sale so I bought 10 boxes. If many see your recipe it will be gone soon . My is setting up now

      • I made this and found that when I took the crust out of the oven that some crackers had floated to the top of the mix. Also I noticed that it was super oily. Is that normal? I followed the recipe exactly with the 1/2 cup of butter

        • Hi Gillian, The filling is supposed to incase the crackers. Meaning some of the filling is under the crackers and some of it is on top. Maybe you needed more crackers. I overlapped them a bit. Did you use real butter or margarine? I did not have the oily problem. This is the first I’ve heard of that issue. I hope you give this recipe another try. It is a delicious recipe. :)

  9. Tasted wonderful but doubled the batch. Cheesecake did not harden and was falling over, crackers were stuck the foil. I even freezed the cheescake fudge for about 3 hours and it did not harden. Any ideas on making it firm up or getting the crackers to not stick to the pan?

    • Hi Kasey, Did you use a larger pan for the larger amount of fudge? I will agree the fudge did stick a little to the foil but I was able to peel if off. How about using parchment paper next time. I didn’t have any problems with the fudge not setting. Was it humid? Humidity always makes candy making difficult.

  10. Hi Brenda!
    I just LOVE your recipes! You are so creative and fun!!!
    This recipe looks positively divine! I was wondering if you had any ideas for substituting something for the pudding mix? Do you think I could use real cream cheese with some cornstarch to replace it? I hate to bother folks with substitutions, but sometimes they know if something else might work!
    Thanks so much for all you do!!!
    Kari

  11. This dessert looks absolutely amazing! I see where you said make fudge topping; however, how did you make your fudge topping and how much fudge do I need. Maybe I overlooked it or something but if you don’t mind, I would love to know. Thanks!!

  12. Love this recipe..Ive made it twice this month already..Everyone loves it..making some for work tomorrow..This has turned out perfect both times I’ve made it..followed the directions exactly had no issues!! Thanks for sharing this

  13. My sister made this for a get together last year – I think I ate 4 – 5 pieces! – It’s so great – I’m making it for a bake sale this weekend – I’d be willing to bet I’ll be requested to make it again next bake sale :)

  14. I’m confused. At one point you say that this does not need to be refrigerated and at another point you say it should be refrigerated until serving.

  15. This recipe sounds so amazing! Hope I didn’t miss this question in the comments but, does this recipe double easily? Or…should I just make two batches? Thank you so much!

  16. Hi. This looks delish. Do you think I could make the fudge in a pan with
    Individual square cavities? Maybe spray with Pam. Is it
    Really sticky? Might not come out?

  17. An office coworker made this and we all loved it. Since then, a couple of us have made this same dessert, and our “crust” is much more gooey than was the lady’s who made it originally. Any thoughts? We’ve left in over night…maybe it’s supposed to be rather gooey. Maybe the first lady is the one who messed up!? Just curious.

    • Hi Tommy, no the fudge is not supposed to be gooey. I have a couple of ideas as to why your fudge (crust) didn’t turn out. First, did you cook the butter/brown sugar mixture at a boil not simmer for 2 minutes? Second, did you add the sweetened condensed milk AFTER the sugar mixture was done cooking? Not while it was cooking. I hope this helps. Happy Thanksgiving :)

  18. Hi Sheryl, I made this for Thanksgiving tomorrow , but my pudding mixture didn’t set up, I put it in fridge all evening, it has a great taste . Was I suppose to put the cheesecake pudding in dry and not make it up. I have it in freezer now, we r still gonna use because it does have a great taste. Thanks so much for a great recipe

  19. I missed the cooking step for the crust is there anything I can do to correct it (it is already all put together) would it hurt to bake it now? Or will it still set?

  20. This might sound really silly, but when making the cheesecake fudge do you use one and a half (1 1/2) tablespoons or a half (1/2) tablespoon of butter; also for the marshmallow cream is it (1 1/2 cups) or (1/2 cup); and lastly is it one package (3.4 ounces) of instant cheesecake pudding mix?

    • Hi Missy, I know that might look a little confusing. To help you look at whether I say cup or cups or tablespoon or tablespoons. In this instance I say cups and tablespoons which means the bigger portion is the correct amount.

  21. This looks so delicious.. I am so going to make this for Christmas.. I didn’t find this in time for Thanksgiving.. I have tried several recipes, that you have posted and each one has been delicious.. I can’t wait to make this one.. Thanks so much for sharing..

  22. Can’t wait to try your recipes! Thanks for sharing them! That’s so thoughtful of you! May God bless you and Merry Christmas!

  23. Sheryl, I want to say first what an inventive recipe. I made this last night and had a problem with it being grainy. When I pored in the pudding mix while stiring to mix it well the bottom began to scorch. I had it on very low. Any help would be nice as I’m in the middle of getting goodie trays ready for Xmas. Thank you

    • Hi Teri, There is no reason any of those ingredients should be grainy. The only thing I can think of is that your heat was still too hot. Good luck on your Christmas trays. :)

  24. Do you use salted or unsalted butter? I always use salted butter and also add the salt called for in recipes – but some recipes are so specific about using unsalted butter. Does it really make much of a difference?
    I can’t wait to get to the store & I’m going to buy enough for 2 or 3 batches! I know my family will LOVE these!

    • When baking or creating anything sweet I always use unsalted butter. I’ve never tried salted so I don’t really know how much of a difference it would make.

  25. Hi, I just put mine in the fridge to cool, however the white fudge seemed gritty almost like the pudding didn’t dissolve…..perhaps after it cools it won’t be that way. I can’t wait to try it.

    • Hi Pat, Yes, that is the problem. Perhaps you didn’t stir it long enough in the hot mixture. Don’t worry the pudding will absorb some moisture while it’s in the refrigerator and be fine. :)

    • Hi Suzanne, I don’t understand the question. You said you made the fudge. Does that mean you found the pudding or did you substitute in another pudding? If you have a Super Walmart that’s where you’ll find it. I don’t know about adding real cream cheese it will change the texture.

  26. I love this!!! I was eating the white chocolate mix from the pan!!!! Well worth the time!!New family tradition!!!

  27. Absolutely love this recipe. Only problem I had was the Reynolds wrap stuck to the bottom. I guess I should have used a heavier foil. Still managed to get it all out but lost a lot of the caramel. I will try it again in a few days. My son loves this fudge.

    • Hi Donna, I’m so glad you love the recipe. Did you spray your foil with non stick cooking spray? You can also use non stick foil.

  28. Well I made this yesterday for my husband (his request) saw your link on a friend’s facebook page and immediately sent it to me,this stuff taste amazing, the cheesecake fudge hardened beautifully, but I also had a problem with the “crust layer” mine is more like delicious gooeyness, the crackers seemed to have floated to the top while baking, I did use “Kroger” brand crackers, next time I make this (and I definitely will) I will try premium saltines and use a 9×13. But for now we will enjoy it the way it is in its messy gooyness

    • Sorry to hear you had this problem Hillary. I made this fudge the other day to double check that everything was correct. I even made it on a rainy day to see if that might be the problem. It came out perfect but I did get some ideas as to why some fudge recipes aren’t turning out. First, you have to measure everything. No pun intended but you can’t fudge on any of the measurements. As to your issue I would say you didn’t cook the bottom layer long enough on the top of the stove. Plus remember to add the condensed milk after you boil the sugar mixture. I hope some of these suggestions help. Thanks for trying my recipe. :)

  29. I just finished cutting into this DELICIOUS fudge! It is awesome!! My bottom layer was still a bit chewy, is it supposed to be? It looks hard in your photos! Maybe I need to cook it a little longer? Regardless there won’t be an ounce that is wasted! Thanks for sharing!

    • Hi Colette,
      Yes, the bottom is a little chewy but not enough to stick to your teeth. It should melt in your mouth. I’m glad you liked the recipe. :)

  30. I think my caramel might have darkened a bit too much. It’s darker brown than the recipe. It smells okay, but will it make my fudge bitter? Should I start again?

  31. This recipe looks absolutely divine, and I can’t wait to try it! I was wondering though if the fudge mixture has to be cooked to a certain temperature in order for it to set properly?

  32. Hi Sheryl, I made your Pecan Pie Cheesecake Fudge today and it came our perfect. Thank you for taking the time to post that video and for adding tips and notes to the recipe. They were helpful. Can’t wait to try your pistachio fudge next!

  33. I am making this for a women’s ministry event at my church tomorrow night. I did double the recipe using a 9×13 pan, but otherwise followed it to a T. Thanks!

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