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Butter Praline Pecan Cheesecake

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For crust
  Plus butter recipe cake mix 12 Ounce (1 Package)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Cream cheese 24 Ounce, softened (Three 8 Ounce Packages)
  Sugar 1⁄3 Cup (5.33 tbs)
  Flour 3 Tablespoon
  Rum extract 1 1⁄2 Teaspoon
  Eggs 3
  Toffee candy bars 4 4⁄5 Ounce, coarsely crushed (Four 1.2 Ounce Pieces)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Chopped pecans 1 Cup (16 tbs)
  Caramel ice cream topping 1⁄3 Cup (5.33 tbs)

Heat oven to 325°F.
In large bowl, combine cake mix and butter at low speed until crumbly.
Reserve 1 cup of crumb mixture for topping.
Press remaining mixture in bottom and 1 1/2 inches up sides of ungreased 10- or 9-inch springform pan.
In same large bowl, combine cream cheese, sugar, flour and rum extract; beat until smooth.
Add eggs; mix well.
Stir in crushed candy bars.
Pour into crust-lined pan.
In small bowl, combine reserved crumb mixture, brown sugar and pecans; blend well.
Sprinkle evenly over filling.
Bake at 325°F. for 70 to 85 minutes or until center is set and topping is golden brown.
Remove from oven; drizzle caramel topping over top.
Bake an additional 8 to 10 minutes to set topping.
Cool 30 minutes.
Run knife around sides of pan to loosen.
Cool completely.
Remove sides of pan.
Refrigerate 4 to 5 hours or overnight.
Store in refrigerator.

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