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.
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.
