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 rum extract (or almond)
3 eggs
4 (1.2 oz) toffee candy bars coarsely crushed (I use Heath)
Topping: 1/2 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup caramel ice cream topping
Heat oven to 325 degrees. Combine cake mix and butter at low speed until crumbly. Reserve 1 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 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. Bake at 325 degrees for 70-80 minutes, or until center is set. Remove from oven, drizzle caramel topping over top. Bake an additional 8-10 minutes to set the topping. 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.
Sue's Tips: Sue has always used the almond extract, rather than the rum extract, and we love the results. Sue reduces the crumb mixture for the topping from 1 cup to 3/4 cup, leaving more for the crust. Sue also recommends setting a foil-lined cookie sheet under the springform pan when placing it in the oven.
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 rum extract (or almond)
3 eggs
4 (1.2 oz) toffee candy bars coarsely crushed (I use Heath)
Topping: 1/2 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup caramel ice cream topping
Heat oven to 325 degrees. Combine cake mix and butter at low speed until crumbly. Reserve 1 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 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. Bake at 325 degrees for 70-80 minutes, or until center is set. Remove from oven, drizzle caramel topping over top. Bake an additional 8-10 minutes to set the topping. 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.
Sue's Tips: Sue has always used the almond extract, rather than the rum extract, and we love the results. Sue reduces the crumb mixture for the topping from 1 cup to 3/4 cup, leaving more for the crust. Sue also recommends setting a foil-lined cookie sheet under the springform pan when placing it in the oven.
