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!


I found mine at Walmart.

Pecan Pie Cheesecake Fudge - Lady Behind The Curtain




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 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. 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 (at least 2 hours or overnight).
  17. Remove from refrigerator and cut into small squares.
  18. Store at room temperature.


This recipe is from Lady Behind The Curtain.

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Pecan Pie Cheesecake Fudge — 99 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!!

    • 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!

  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!

    • 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!!!

  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?

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