Praline Pecan Cheesecake
|Butter cake mix||18 1⁄4 Ounce (1 package, Pillsbury Moist Supreme)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Cream cheese||24 Ounce, softened (3 packages, 8 ounce each)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour/Unbleached flour||3 Tablespoon (Pillsbury BEST)|
|Rum extract||1 1⁄2 Teaspoon|
|Toffee candy bars||5 1⁄2 Ounce, coarsely crushed (4 bars)|
|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)|
1 Preheat the oven to 325°Fahrenheit.
2 In a large bowl, add cake mix and butter, beating at low speed until crumbly.
3 Reserve 1 cup of crumb mixture for topping.
4 Dust your fingers with flour a npress the remaining mixture in the bottom and 1/2 inch up sides of ungreased 10 or 9-inch springform pan.
5 In the same large bowl, mix cream cheese, sugar, flour and rum extract and beat until smooth.
6 Add in the eggs and mix well.
7 Mix in crushed candy bars.
8 Into the crust-lined pan, pour the mixture.
9 In a medium bowl, add reserved crumb mixture, brown sugar and pecans; mix well.
10 Evenly sprinkle the mixture over filling.
11 Bake for 70 to 85 minutes or until the center is set and topping is golden brown.
12 Remove the cheesecake from oven.
13 Generously drizzle with caramel topping over top.
14 Return to oven and bake for another 8 to10 minutes or until the topping is set.
15 Allow to cool for about 30 minutes.
16 Carefully run a knife around sides of the pan to loosen.
17 Allow to cool for about 1 hour or until completely cooled.
18 Remove the sides of pan.
19 Place in the Refrigerator for at least 4 hours or overnight before serving.
20 Cut and serve chilled.