Praline Pecan Cheesecake
1 pkg. (18.25 oz.) pudding included butter flavor cake
1/2 cup butter or margarine, softened
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
4 bars (1 oz. ea.) toffee candy bars, coarsely chopped
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.