Praline Pecan Cheesecake
Source of Recipe
Unknown
List of Ingredients
CRUST:
1 Butter Recipe cake mix
1/2 c. butter, softened
FILLING:
3 (8 oz.) pkgs. cream cheese, softened
1/3 c. sugar
3 T. flour
1-1/2 t. rum extract
3 eggs
4 (1/4 oz.) toffee candy bars, coarsely crushed
TOPPING:
1/2 c. firmly packed brown sugar
1 c. chopped pecans
1/3 c. caramel ice cream topping Recipe
Heat oven to 325°. In a large bowl, combine cake mix and butter; beat at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1/2 inch up sides of ungreased 10 inch springform pan.
In the 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 medium bown, Combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle evenly over filling. Bake at 325° for 70 to 85 minutes or until center is set and topping is golden brown.
Remove cheesecake from oven. Drizzle caramel toping over top. Return to oven; bake an additional 10 minutes or until topping is set. Cool 30 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Remove sides of pan. Refrigerate at least 4 hours or overnight before serving. Store in refrigerator.
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