Praline Pecan Cheesecake Recipe

Don't let the cooking time scare you, most is cooling time. From Country Home magazine.

• Ready In: 5 hrs 10 mins
• Serves: 16

Ingredients

• 1  two layer size package  butter recipe cake mix
• 1⁄2 cup butter, softened
• 3 (8 ounce) packages cream cheese, softened
• 1⁄3 cup granulated sugar
• 3  tablespoons all-purpose flour
• 1 1⁄2 teaspoons rum or 1 1⁄2 teaspoons  almond extract
• 3  eggs
• 4  ounces  bars  chocolate-covered english toffee bars, coarsely crushed
• 1⁄2 cup  packed brown sugar
• 1  cup  chopped pecans
• 1⁄3 cup  caramel topping

Directions

1. Preheat oven to 325°. In a large mixing bowl beat cake mix and butter together with an electric mixer at low speed until crumbly. Reserve 1 cup of crumb mixture for topping.
2. Press remaining mixture in bottom and 1 ½ inches up sides of an ungreased 9-inch springform pan.
3. In another large mixing bowl beat the cream cheese, granulated sugar, flour, and rum extract with an electric mixer on medium speed until smooth. Add eggs and beat just until combined. Stir in crushed toffee bars. Pour into crust-lined pan.
4. In a small bowl, combine reserved topping mixture, brown sugar, and pecans. Sprinkle evenly over filling. Bake for 70 minutes or until center is set.
5. Remove from oven, drizzle caramel topping over top. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from the sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack . Cover and chill for at least 4 hours before serving. This praline pecan recipe prepares.