Praline Pecan Cheesecake

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

By Pillsbury Kitchens

November 1, 2010

Bake-Off® Contest 34, 1990

St. Paul, Minnesota

Crust

(18.25-oz.) pkg. Pillsbury™ Moist Supreme™ Butter Recipe Cake Mix

1/2

cup margarine or butter , softened

(8-oz.) pkg. cream cheese, softened

1/3

cup sugar

tablespoons all purpose or unbleached Flour

to 1 1/2 teaspoons rum extract

eggs

(1.4-oz.) toffee candy bars, coarsely crushed

1/2

cup firmly packed brown sugar

cup chopped pecans

1/3

cup caramel ice cream topping

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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.