Praline Pecan Cheesecake

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

–

Save & Share

Servings 16

false

( 8 ) Ratings

8 Ratings

5 Stars 56%

4 Stars

3 Stars

2 Stars 22%

1 Stars 11%

Member Reviews ( 6 )

6682749e-c66e-4e24-8f04-15cbd4640321

Bake-Off® Contest 34, 1990

Sue Zappa

St. Paul, Minnesota

ingredients 11
Prep Time 35 min
Total Time 7 hr 40 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

Nutrition Information

Review & Comments

Write a Review

chirogal

report Posted Jan. 26, 2012 6:42 PM

I have been making this cheesecake for over 15 years now, and get raves everytime I make it. I use vanilla not rum, but love the candy bars in it. Very rich but great and easy to make

marvin15

report Posted Jun. 13, 2011 8:38 PM

simplemente horrible.

irene1227

report Posted Feb. 28, 2011 10:43 AM

amazing---best cheese cake ever. used the vanilla instead of rum and left out the candy in the filling lots of topping . My guests always request it

irene1227

report Posted Mar. 31, 2010 9:27 AM

been making this for years----amazing----I leave out the candy in the filling- and also sometimes a little of the crumbs on top it ( there is a lot of crumbs left to use on the top)or maybe my cheese cake pan is smaller.serve small pieces its very rich--EVERYONE THINKS IT IS THE MOST AMAZING DESSERT THEY HAVE EVER HAD......

irene1227

report Posted Jan. 31, 2010 9:47 AM

i found this recipe over 10 years ago. I use vanilla in place of the rum flavering and don't use the candy-----it si sooooo amazing. very rich --every one loves it..best cheesecake ever...irene