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Cook'n with Betty Crocker 
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Praline Pecan Cheesecake |
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Serves: 16 Print this RecipeSue Zappa - St. Paul, Minnesota Bake-Off® Contest 34, 1990 Calling all cheesecake lovers! This heavenly dessert combines an easy cake mix crust with a creamy candy filling and caramel topping--it's an incredible version of cheesecake! CRUST 1 package (1-lb 2.25-oz) pudding-included butter flavor cake mix 1/2 cup butter or margarine, softened FILLING 3 (8-ounce) packages cream cheese, softened 1/3 cup sugar 3 tablespoons all-purpose flour 1 to 1 1/2 teaspoons rum extract 3 eggs 4 (1.4-ounce) packages English toffee candy bars, coarsely crushed TOPPING 1/2 cup firmly packed brown sugar 1 cup chopped pecans 1/3 cup caramel ice cream topping Heat oven to 325°F. In large bowl, combine cake mix and butter at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1 1/2 inches up sides of ungreased 10- or 9-inch springform pan. 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. In small bowl, combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle evenly over filling. Bake at 325°F. for 70 to 85 minutes or until center is set and topping is golden brown. Remove from oven; drizzle caramel topping over top. Bake an additional 8 to 10 minutes to set topping. Cool 30 minutes. Run knife around sides of pan to loosen. Cool completely. Remove sides of pan. Refrigerate 4 to 5 hours or overnight before serving. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 500; Protein 7g; Carbohydrate 50g; Fat 31g; Sodium 430mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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