Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Foster      

Recipe Categories:

    Praline Pecan Cheesecake


    Source of Recipe


    Unknown

    List of Ingredients




    CRUST:
    1 Butter Recipe cake mix
    1/2 c. butter, softened

    FILLING:
    3 (8 oz.) pkgs. cream cheese, softened
    1/3 c. sugar
    3 T. flour
    1-1/2 t. rum extract
    3 eggs
    4 (1/4 oz.) toffee candy bars, coarsely crushed

    TOPPING:
    1/2 c. firmly packed brown sugar
    1 c. chopped pecans
    1/3 c. caramel ice cream topping

    Recipe



    Heat oven to 325. In a 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 inch springform pan.

    In the 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 medium bown, Combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle evenly over filling. Bake at 325 for 70 to 85 minutes or until center is set and topping is golden brown.

    Remove cheesecake from oven. Drizzle caramel toping over top. Return to oven; bake an additional 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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |