More Great Recipes: Cheesecake

Praline Pecan Cheesecake


User Avatar
By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 pkg. (18.25 oz.) pudding included butter flavor cake
1/2 cup butter or margarine, softened
Filling:
3 pkgs. (8 oz. each) cream cheese, softened
1/3 cup sugar
3 tablespoons all-purpose flour
1 to 1-1/2 teaspoons rum extract
3 eggs
4 bars (1 oz. ea.) toffee candy bars, coarsely chopped
Topping:
1/2 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup caramel ice cream topping


Heat oven to 325ºF. In large bowl, combine cake mix and butter at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. With floured fingers, press remaining mixture in bottom and up sides of ungreased 9 or 10-inch springform pan.



In 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; mix well. Sprinkle evenly over filling.



Bake at 325ºF 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 before serving. Store in refrigerator.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11137 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart