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
Ingredients:
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
Directions:
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.
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