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Praline Pecan Cheesecake

praline pecan cheesecake Dessert
Praline Pecan Cheesecake
  • 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.

Updated November 1, 2010
Bake-Off® Contest 34, 1990
Sue Zappa
St. Paul, Minnesota



  • 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
  • 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


  • 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.

No nutrition information available for this recipe

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