Pecan Pie Cheesecake Fudge — 194 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! πŸ™‚

  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 Barb,
      Yes, you can use Graham Crackers but I think the salty taste of the saltine crackers adds another layer of flavor. πŸ™‚

    • Hi Amy,
      It’s an instant pudding mix. It’s in the area of the other pudding mixes but on the bottom shelf at my grocery store. πŸ™‚

      • I made this with coconut pudding mix because it was all I had but it was a huge hit! I have gone to 3 stores and the only cheesecake pudding mix I find is sugar-free. Is this what you use? Thanks!

        • Hi Alicia, No….you’ll need the regular box of pudding. The sugar free boxes don’t have enough mix in them. I have also used vanilla pudding. It doesn’t taste as good as the cheesecake pudding but it’s still good. πŸ™‚ Do you have a Walmart or Kroger store in your area? That’s where I have found it.

      • 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. πŸ™‚

          • 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. πŸ™‚

  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. πŸ™‚

  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!

  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. πŸ™‚

  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 πŸ™‚

  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 πŸ™‚

  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. πŸ™‚

  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. πŸ™‚

    • 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. πŸ™‚

  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. πŸ™‚

  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?

    • You will love it Maida! I’m in the process of editing a video for it right now. I hope to have it up in a few days. πŸ™‚

  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!

    • Hi Anthony, Thanks so much for your kind words. I’m glad the video was helpful. You will love the pistachio fudge! πŸ™‚

    • Thank you. I will. Appreciate it. Even though the bottom did not cook and was liquid, it tasted wonderful. Thank you, you were so kind to answer.

  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!

  34. I made this recipe, crackers floated to top. I used margarine!! When I sliced into it, the brown sugar floated to top. What did I do wrong.

    • Hi Diane, Margarine has lots of water and less fat then butter. Butter is a must when baking and making candy. Try again and use butter. The results will knock your socks off! πŸ™‚

  35. Hi, I’m from Australia and would like to try this amazing dessert. Can you please tell me what marshmallow cream is. Thank you.

  36. I just cut these up and offered a square to my daughter’s 15 year old boyfriend. As I went back into the kitchen to cut up more squares, I realized that he had followed me and was already asking for more before I could turn around. When he Leaves this evening, he’ll be taking home extra for him and his parents. What a delicious recipe. Thank you for sharing!

  37. Hi Sheryl, is it possible to nominate someone for the Nobel Peace Prize for a fudge recipe? I make TONS of Christmas goodies every year. I always add new and remove the mediocre. This is hands down the most divine thing I’ve made yet. I will be making this every year now forever! They not only taste sensational but look beautiful as well. Nailed it on my first try thanks to your directions.

    • Hahaha…Lisa! Thanks so much for your kind and sweet words. I’m glad the recipe turned out and am honored that it will grace your yearly Christmas goodie tray. πŸ™‚

  38. This recipe is absolutely wonderful. I’ve made this on MANY occasions and everyone loves it. We had a Bake Off last year for work, I work with about 700 people. So everyone voted and I won with this recipe. Our bakeoff is coming up again next month so I’m checking out your recipes once again. πŸ™‚ BTW I do give your site credit for the recipe and print it straight from this page!!! Love it!!!

    • Hi Tina, That is wonderful news! Check out my pecan pie bread pudding. I just made it again (for my dad). I had forgotten how delicious it was and easy to make. Please let me know what you decide on for this year’s bakeoff. Sounds like tons of fun!

  39. Outside USA: Can’t get Cheesecake Pudding in a box/packet, can’t get Sugar Loaded Marshmallow stuff in a Jar/Can.

    Please Advise?

    Australian foods are pretty good, but we mostly avoid some the of the Corn-Syrup filled ‘delights’ that you guys seem to consider normal, but sometimes, if I wanna make stuff from an American recipe, I need some of those sins…

    • Hi Paull, I have made this fudge using vanilla pudding…..I missed the cheesecake flavor but it was still tasty. You can make your own fluff just by melting marshmallows. If it were me I would just order both items on Amazon. HA! πŸ™‚

  40. The measurement for the white chips are confusuing to me. I just found and want to make this recipe. I know my husband will love it. For the Australian folks cupcake jemma has a utube video about making your own marshmallows if the cant find them.

  41. I made this last night. I used ready-made pie crust instead of crackers. It tastes really good, but the fudge part is super sticky, and doesn’t have the consistency of traditional fudge. I refrigerated it overnight. Then took it out, cut it, and when it got to room temperature the edges started “melting”. I was wondering if 1 and a half Tbsp of butter is too much, of is it just supposed to be a 1/2 Tbsp? Thanks.

    • Hi Davissa, The butter measurement of 1 1/2 tablespoons is correct. Was it humid the day you made the fudge? Making candy on humid days using never comes to a good end. Trust me it’s happened to me many times. If that’s not the case….did you watch my video? Maybe it can help you figure out what went wrong. I’m kind of thinking using pie crust instead of crackers might be the problem. The crackers will soak up some of the butter while the pie dough will not. I hope this helps πŸ™‚

    • Hi Kenna, I have two questions….Did you start the boiling timer after the brown sugar and butter started to boil and did you take it off the burner to add the condensed milk. Also, make sure you accurately measured everything. πŸ™‚

  42. I made this recipe last year for our Independence Day party. To say it was a success is an understatement. Now, it is a MUST at any pot luck I attend.
    “You’re bringing that fudge, right?” is added at the end of invitations. It’s insane. Thank you so much for sharing this recipe!

  43. I don’t like to use any processed food in my baking. Can I substitute all the dry ingredients I use to make a homemade vanilla pudding, in place of the bought instant pudding? The recipe sounds fabulous. As soon as I receive your answer, I will make it.

    • Hi Carol, The pudding is in dry form, so if you have a pudding recipe that you can use before adding milk then yes. Just make sure it’s the same measurement of dry that’s in a store bought box of pudding mix. Also, the pudding mix is cheesecake flavored. If you use vanilla flavored it will change the flavor of the fudge some.

  44. OMG!!! This looks delicious! I’ve been looking for a recipe to add crumbled praline candy to. Do you think subbing praline pecans will make it too sweet?

    • Hi Renee, You do need a sweet tooth for this cheesecake fudge but it’s worth every bite. Maybe you could add a mixture of the candy and nuts to balance it out.

    • Hi Jonathan, I didn’t have a candy thermometer in the mixture when it was boiling. Bring the candy to a full boil and continue boiling for 2 minutes.

  45. I am a health professional. A while ago, a recovering patient’s grateful wife brought this fudge in. It was a massive success. Your awesome recipe brought some cheer into our workplace.

  46. I can’t seem to get the saltines to stay on the bottom they’re always floating to the top when I add the first layer!!! What am I doing wrong!?!

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