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Bake-Off® Contest 34, 1990
St. Paul, Minnesota

Praline Pecan Cheesecake

Enjoy this pecans topped cheesecake made with Pillsbury® Moist Supreme® Butter Recipe Cake Mix - perfect for a delicious dessert.

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  • prep time 35 min
  • total time 7 hr 40 min
  • ingredients 11
  • servings 16
 

Ingredients

Crust

1
(18.25-oz.) pkg. Pillsbury® Moist Supreme® Butter Recipe Cake Mix
1/2
cup margarine or butter , softened

Filling

3
(8-oz.) pkg. cream cheese, softened
1/3
cup sugar
3
tablespoons all purpose or unbleached Flour
1
to 1 1/2 teaspoons rum extract
3
eggs
4
(1.4-oz.) toffee candy bars, coarsely crushed

Topping

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. In 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 or 9-inch springform pan.
  • 2 In 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.
  • 3 In medium bowl, combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle evenly over filling.
  • 4 Bake at 325°F. for 70 to 85 minutes or until center is set and topping is golden brown.
  • 5 Remove cheesecake from oven. Drizzle caramel topping over top.
  • 6 Return to oven; bake an additional 8 to 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.
  • 1 Heat oven to 325°F. In 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 or 9-inch springform pan.
  • 2 In 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.
  • 3 In medium bowl, combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle evenly over filling.
  • 4 Bake at 325°F. for 70 to 85 minutes or until center is set and topping is golden brown.
  • 5 Remove cheesecake from oven. Drizzle caramel topping over top.
  • 6 Return to oven; bake an additional 8 to 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.

Nutritional information

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