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Praline: Praline Pecan Cheesecake

Source of Recipe

Pillsbury Bakeoff Recipes


List of Ingredients

CRUST:
18 ounces butter recipe cake mix
1/2 cup butter, softened

FILLING:
24 ounces cream cheese, softened
1/3 cup sugar
3 tablespoons flour
1 1/2 teaspoons rum extract
3 eggs
4 toffee candy bars, coarse crushed

TOPING:
1/2 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup caramel ice cream topping


Recipe

Heat oven to 325ºF. In largge bowl, combine cake mix and butter; beat at low speed until crumbly. Reserve 1 cup crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1/2 inch up sides of ungreased 9 or 10 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 and pour into crust-lined pan.

In medium bowl, combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle evenly over filling. Bake at 325ºF for 70-85 minutes or until center is set and topping is golden brown. Remove cheesecake from oven and drizzle caramel topping over top. Return cake to oven and bake an additional 8-10 minutes or until topping is set. Cool 30 minutes, then run knife around sides of pan to loosen. Cool until completely cooled before removing sides of pan. Refrigerate at least 4 hours before serving. Store in fridge. Serves 16.