Praline Pecan Cheesecake
Source of Recipe
Country Home Magazine
Recipe Introduction
We received letters from a number of readers hankering to try the sugar-sweet recipes that inspired Debra Landwehr Engle to write our May 2003 Country Thoughts essay. Well, here you go. And we promise, we won’t tell your dentist.
List of Ingredients
1 2-layer-size package butter cake mix
½ cup butter, softened
3 8-ounce packages cream cheese, softened
1/3 cup granulated sugar
3 Tbsp. all-purpose flour
1 ½ tsp. rum or almond extract
3 eggs
4 1.4-ounce bars chocolate-covered English toffee, coarsely crushed
½ cup packed brown sugar
1 cup chopped pecans
1/3 cup caramel ice-cream topping
Recipe
Preheat oven to 325°. In a large mixing bowl beat cake mix and butter together with an electric mixer at low speed until crumbly. Reserve 1 cup of crumb mixture for topping.
Press remaining mixture in bottom and 1 ½ inches up sides of an ungreased 9-inch springform pan.
In another large mixing bowl beat the cream cheese, granulated sugar, flour, and rum extract with an electric mixer on medium speed until smooth. Add eggs and beat just until combined. Stir in crushed toffee bars. Pour into crust-lined pan.
In a small bowl, combine reserved topping mixture, brown sugar, and pecans. Sprinkle evenly over filling. Bake for 70 minutes or until center is set.
Remove from oven, drizzle caramel topping over top. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from the sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack . Cover and chill for at least 4 hours before serving. This praline pecan recipe prepares 16 servings.
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