Praline Pecan Cheesecake

Name: Praline Pecan Cheesecake
Prep time: 35 min
Total time: 7 h 40 min
Yield: 16
Ingredients: 1 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

Prep time:35 min
Total time:7 hr 40 min
Ingredients:11
Servings:16

By Pillsbury Kitchens(Opens in a new tab)Updated 08/09/2023

Praline Pecan Cheesecake

Prep time:35 min
Total time:7 hr 40 min
Ingredients:11
Servings:16
Calories per serving:

Bake OffBake-Off® Contest 34, 1990. Sue Zappa. St. Paul, Minnesota. Bake-Of

Sue Zappa

St. Paul, Minnesota

Bake Off

Bake-Off® Contest 34, 1990

Bake-Of

Enjoy this pecans topped cheesecake made with Pillsbury™ Moist Supreme® Butter Recipe Cake Mix - perfect for a delicious dessert.

Praline Pecan Cheesecake

Prep time:35 min
Total time:7 hr 40 min
Ingredients:11
Servings:16

Ingredient

Crust

1 pkg. Pillsbury™ Moist Supreme™ Butter Recipe Cake Mix
1/2 cup margarine or butter , softened

Filling

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

Topping

1/2 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup caramel ice cream topping

Instructions

Step 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.

Step 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.

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

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

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

Step 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.