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!

Pecan Pie Cheesecake Fudge - Lady Behind The Curtain

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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
  • 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

Instructions

    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.
  18. Store at room temperature.

Notes

This recipe is from Lady Behind The Curtain.

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

MORE GREAT FUDGE RECIPES

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Comments

Pecan Pie Cheesecake Fudge — 60 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…

  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.

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