Pecan Pie Cheesecake Fudge Recipe

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:
Preheat oven to 425 degrees.
Line a 8x8-inch baking dish with foil.
Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
Cook for 2 minutes.
Remove from heat, and stir in condensed milk.
Pour over crackers.
Bake 10 minutes.
Set aside and make fudge topping.
For the Cheesecake Fudge:
In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk; heat until melted and smooth.
Add the pudding mix and stir until the mix dissolves.
Add the marshmallow; stir until melted and smooth.
Pour hot fudge over filling. Smooth using an off set spatula.
Sprinkle on pecans, press down with the palm of your hand.
Refrigerate until set.
Remove from refrigerator and cut into small squares.
Store at room temperature.
Notes

This recipe is from Lady Behind The Curtain.