Praline Pecan Cheesecake


  • 1 (18.25-oz.) pkg. Pillsbury™ Moist Supreme™ Butter Recipe Cake Mix
  • 1/2 cup margarine or butter , softened
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1/3 cup sugar
  • 3 tablespoons all purpose or unbleached Flour
  • 1 to 1 1/2 teaspoons rum extract
  • 3 eggs
  • 4 (1.4-oz.) toffee candy bars, coarsely crushed
  • 1/2 cup firmly packed brown sugar
  • 1 cup chopped pecans
  • 1/3 cup caramel ice cream topping


1_ Heat oven to 325°F. In large bowl, combine cake mix and butter; beat at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1/2 inch up sides of ungreased 10 or 9-inch springform pan.

2_ 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.

3_ In medium bowl, combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle evenly over filling.

4_ Bake at 325°F. for 70 to 85 minutes or until center is set and topping is golden brown.

5_ Remove cheesecake from oven. Drizzle caramel topping over top.

6_ Return to oven; bake an additional 8 to 10 minutes or until topping is set. Cool 30 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Remove sides of pan. Refrigerate at least 4 hours or overnight before serving. Store in refrigerator.