INCREDIBLY SINFUL PRALINE PECAN CHEESECAKE


 

Keri C

TVWBB Wizard
INCREDIBLY SINFUL PRALINE PECAN CHEESECAKE

--Crust:
1 pkg. Pillsbury Plus butter recipe cake mix
1/2 c. softened butter
--FILLING:
3 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 to 1 1/2 tsp. rum extract
4 (1.2 oz.) toffee candy bars, coarsely crushed
3 tbsp. flour
3 eggs
--TOPPING
1/2 c. packed brown sugar
1/3 c. caramel ice cream topping
1 c. chopped pecans

Heat oven to 325 degrees. Combine cake mix and butter in large bowl, mixing at low speed until crumbly. Set aside 1 cup of mixture for topping. Press remaining mixture in bottom and 1 1/2 inches up sides of ungreased 9 or 10 inch
springform pan.

In same bowl, combine cream cheese, sugar, flour, and rum extract; beat until smooth. Add eggs and mix well. Stir in crushed candy bars and pour into crust lined pan. In small bowl combine reserved crumb mixture, brown sugar, and pecans; blend well. Sprinkle evenly over filling.

Bake at 325 degrees for 70-85 minutes or until center is set and topping is golden brown. Remove from oven and drizzle caramel topping over top. Bake for 8-10 minutes more to set topping. Cool 30 minutes.

Run knife around sides of pan to loosen. Cool completely. Remove sides of pan and refrigerate 4-5 hours or overnight. Store in refrigerator. 16 serving.
 
Oh my gosh Keri! Here we meet again! You must be some cook, cause your recipes sound GREAT!

Do you use toffee bars like Heath or Score, covered with chocolate? Oh this sounds so good!
 

 

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