This recipe for praline pecan cheesecake is sinfully good……..hmmmmmmmmm
I got this from one of those soft cover books from Pillsbury April 1993 entitled “Bake-Off Pies and Desserts”… although I have seen the recipe elsewhere… that is where I got it originally… I did substitute vanilla for rum extract… that was the only change I made…. It’s just wonderful.
This cheesecake is amazing!
Definitely a winner… enjoy!
Praline Pecan Cheesecake Recipe:
All you need:
For the crust:
1 package Pillsbury Plus Butter Recipe Cake Mix
½ cup butter or margarine, softened
For the filling:
3 (8 oz) packages Philadelphia cream cheese
1/3 cup sugar
3 tablespoons flour
1 ½ teaspoons vanilla
4 (1.4 oz) toffee candy bars, coarsely crushed
For the topping:
½ cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup caramel ice cream topping
All you have to do:
Preheat oven to 325 degrees F.
In a large bowl, combine the cake mix and butter at a low speed until crumbly.
Take 1 cup of the mixture and set aside for the topping.
Flour your hands… and press the rest of the crumb mixture into the bottom and up the sides (up about 1 ½ inches) of an ungreased 9 or 10 inch spring form pan.
In the same bowl, combine the cream cheese, 1/3 cup sugar, flour and vanilla, beat at low speed until smooth.
Add eggs, beat a very low speed. Mix well.
Stir in the crushed candy bars.
Pour into the crust lined pan.
In a small bowl, combine the set aside crumb mixture, brown sugar and pecans. Mix well.
Sprinkle evenly over the filling.
Bake for 70 to 85 minutes or until the center is set and topping is golden brown.
Remove from oven and drizzle caramel topping over the top.
Bake an additional 8 to 10 minutes to set topping.
Cool 30 minutes.
Run a knife around sides of pan to loosen
Remove sides of the springform pan.
Refrigerate 4 to 5 hours or overnight before serving.
This cheesecake must be stored in the refrigerator.
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