Praline Pecan Cheesecake

Name: Praline Pecan Cheesecake
Prep time: 35 min
Total time: 7 h 40 min
Yield: 16
Ingredients: 1 (18.25-oz.) pkg. Pillsbury™ Moist Supreme™ Butter Recipe Cake Mix; 1/2 cup margarine or butter , softened; 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; 1/2 cup firmly packed brown sugar; 1 cup chopped pecans; 1/3 cup caramel ice cream topping

9 Ratings

4 Reviews

0 Questions

Prep 35 min
Total 7 hr 40 min
Ingredients 11
Servings 16

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

By Pillsbury Kitchens

Updated November 1, 2010

Bake-Off® Contest 34, 1990

Sue Zappa
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

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.