Praline Pecan Cheesecake
A rich and indulgent cheesecake with praline pecans and toffee, featuring a buttery crust and creamy filling, perfect for special occasions or dessert lovers.
Ingredients
- 1 package Pillsbury Plus Butter Recipe cake mix ⓘ
- 1/2 cup butter or margarine, softened ⓘ
- 3 (8 oz.) packages cream cheese, softened ⓘ
- 1/3 cup sugar ⓘ
- 3 tablespoons flour ⓘ
- 1 to 1 1/2 teaspoons rum extract ⓘ
- 3 eggs ⓘ
- 4 (1.2 oz.) toffee candy bars, coarsely crushed ⓘ
- 1/2 cup firmly packed brown sugar ⓘ
- 1 cup chopped pecans ⓘ
Instructions
- Preheat oven to 325°F.
- In a large bowl, combine the cake mix and softened butter at low speed until crumbly.
- Reserve 1 cup of the crumb mixture for topping.
- Press the remaining mixture into the bottom and 1.5 inches up the sides of an ungreased 9 or 10-inch spring-form pan.
- If necessary, use floured fingers to press the dough evenly in the pan.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract along with the rum extract. If you don't have toffee candy bars, chopped chocolate or caramel pieces can be a great substitute. Ensure your cream cheese is at room temperature to achieve a smoother texture when mixing. Always check the expiration dates on your baking ingredients for best results.
Serving Suggestions
This Praline Pecan Cheesecake is delicious on its own, but you can elevate the presentation by drizzling it with caramel sauce or serving it with a dollop of whipped cream. It pairs beautifully with a cup of coffee or a scoop of vanilla ice cream. For a fun twist, serve alongside slices of the American recipes classic, Snow Cake.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To maintain its texture, avoid freezing the cheesecake, as it may become grainy upon thawing. When ready to serve, let it sit at room temperature for about 30 minutes for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Praline Pecan Cheesecake contains roughly 667 calories, with 4g protein, 87g carbohydrates, and 32g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake in advance?
Yes, you can prepare this cheesecake a day ahead. After baking, let it cool completely, then cover it with plastic wrap and refrigerate overnight. This allows the flavors to meld beautifully, making it a perfect make-ahead dessert for gatherings.
What can I use instead of pecans?
If you're looking for a substitute for pecans, walnuts or almonds can work well. Both provide a similar crunch and flavor profile. For a nut-free version, consider adding crushed graham crackers or a sprinkle of toasted coconut for texture.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center remains slightly jiggly. It will firm up as it cools. Avoid overbaking, as this can lead to cracks and a dry texture. Checking at the 55-minute mark is often a good practice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).