Bake Off - Pecan Cheesecake

Thursday, April 12, 2012

My mouth is watering just reading the title of this....cheesecake is my ultimate weakness.  Not much else to say other than enjoy!  Try to share the cheesecake with others, but I won't judge if you eat it all by yourself! ;)

Pecan Cheesecake

Crust - 
1 pkg. Pillsbury plus butter recipe cake mix
1/2 cup butter or margarine, softened

Fillings - 
3 (8 oz) pkg cream cheese, softened
1/2 cup sugar
3 tbs flour
1 to 1 1/2 tsp rum extract
3 eggs
4 (1.2 oz) toffee candy bars, coarsely crushed

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

Heat oven to 325F.  In large bowl, 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 10 or 9 inch spring form 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 crumb mixture, brown sugar and pecans; blend well.  Sprinkle evenly over filling.  Bake at 325F for 70 to 85 minutes or until center is seat and topping is golden brown.  Remove from over; drizzle caramel topping over top.  Bake an additional 8 to 10 minutes to set topping.  Cool 30 minutes.  Run knife around sides of pan to loosen.  Cool completely.  Remove sides of pan.  Refrigerate 4 to 5 hours or overnight.  Makes about 16 servings.


Post a Comment

LuLu's Viddles Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino

Review on