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Praline Pecan Cheesecake

  • Prep 35 min
  • Total 7 hr 40 min
  • Ingredients 11
  • Servings 16
  • Pinterest
    25
  • Save
    848
  • Print
    234
  • Facebook
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Enjoy this pecans topped cheesecake made with Pillsbury® Moist Supreme® Butter Recipe Cake Mix - perfect for a delicious dessert. MORE+ LESS-

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

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

Steps

Hide Images
  • 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

No nutrition information available for this recipe

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