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Praline Pecan Cheesecake

This recipe was shared with us by a cousin, Barbara Stumpe, after we first sampled it at a Landwehr family reunion.

Crust:        1 pkg. Pillsbury Moist Supreme Butter Recipe cake mix

                     1/2 cup butter or margarine, softened

Filling:       3 (8 oz) pkg. cream cheese, softened

                     1/3 cup sugar

                     3 Tbls flour

                     1 1/2 tsp almond extract (or rum)

                     3 eggs

                     4 (1.2 oz) toffee candy bars coarsely crushed (Heath or similar)

Topping:    1/2 cup firmly packed brown sugar

                       1 cup chopped pecans

                       1/3 cup caramel ice cream topping        

Heat oven to 325 degrees.  In large bowl, combine cake mix and butter at low speed until crumbly.  Reserve 3/4 cup of crumb mixture for topping.  Press remaining mixture in bottom and 1 1/2 inches up sides of ungreased 9 1/2 inch springform pan.  In same large bowl, combine cream cheese, sugar, flour and almond (or rum) extract; beat until smooth.  Add eggs; mix well.  Stir in crushed candy bars.  Pour into crust-lined pan.  In small bowl combine reserved topping mixture, brown sugar and pecans.  Blend well.  Sprinkle evenly over filling.  Put springform pan on foil-lined cookie sheet.  Bake at 325 degrees for 75-85 minutes, or until center is set.  Remove from oven, drizzle caramel topping over top of cheesecake.  Return to oven, and bake an additional 8-10 minutes to set the topping.  Remove from oven and from cookie sheet.  Cool 30 minutes.  Run knife around sides to loosen.  Cool completely.  Remove sides of pan.  Refrigerate 4-5 hours or overnight.  16 servings.  520 calories per serving.


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