Butter Praline Pecan Cheesecake
|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)|
|Rum extract||1 1⁄2 Teaspoon|
|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.
Remove sides of pan.
Refrigerate 4 to 5 hours or overnight.
Store in refrigerator.