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    Praline Pecan Cheesecake

    Source of Recipe


    List of Ingredients

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

    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

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


    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.




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