Prepare the Fudge Base: In a medium saucepan, melt the white chocolate chips, butter, and a pinch of salt over low heat. Stir constantly until the mixture is completely smooth.

Incorporate Condensed Milk and Marshmallow Cream: Add the sweetened condensed milk and marshmallow cream to the melted mixture. Stir until fully combined and fluffy.

Add Cheesecake Flavor: Sprinkle in the instant cheesecake pudding mix, stirring thoroughly until dissolved.

Prepare Caramel Drizzle: In a small microwave-safe bowl, combine the caramel baking bits with water. Microwave in 15-second intervals, stirring between each, until smooth and melted.

Layer the Fudge: Pour half of the fudge mixture into a parchment-lined 8×8-inch baking dish and smooth the surface. Drizzle half of the melted caramel on top and sprinkle with half of the chopped pecans. Use a knife or spatula to swirl the caramel and pecans into the fudge.

Add the Final Layer: Pour the remaining fudge mixture over the first layer. Smooth it out, drizzle the remaining caramel on top, and sprinkle with the rest of the pecans. Swirl gently for a decorative finish.

Chill and Set: Cover the dish and refrigerate for at least 2 hours, or until firm.

Slice and Serve: Once chilled, lift the fudge out of the pan using the parchment paper. Cut into bite-sized squares with a sharp knife, wiping it clean between slices. Enjoy chilled for the best flavor!