Рецепт Pecan Praline Cheese Cake
by Global Cookbook

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Ингредиенты

1 x butter cake mix with Pudding (or possibly add in a package of Instant Vanilla Pudding Mix if your mix doesn't have it)
1/2 c. butter, softened
3 x (8 ounce.) Packages cream cheese, softened
1/2 c. sugar
3 Tbsp. flour
1 1/2 tsp vanilla, rum or possibly brandy extract or possibly 1 Tbsp Pecan Liquor or possibly choice

3 x Large eggs
4 x (1.2 ounce.) toffee bars (or possibly candy of your choice), coarsely crushed
1/3 c. dark brown sugar
1 c. minced pecans
1/3 c. commercial caramel sauce

Preheat oven to 325 degrees. Place in a large bowl and combine cake mix and butter till crumbly. Set aside 1 c. crumb mix. Press remaining mix in bottom and 1 1/2" up sides of ungreased 9" to 10" springform pan. In large bowl, combine cream cheese, sugar, flour and extract of choice; beat till smooth. Add in Large eggs; mix well. Stir in crushed candy bars.
Pour into crust lined pan. In small bowl, combine reserved crumb mix, brown sugar and pecans; mix well. Sprinkle over filling. Bake at 325 degrees for 70 to 85 min or possibly till center is set and topping is golden. Remove from oven and drizzle caramel over top. Bake another 8 to 10 min. Let cold 30 min. Run knife around sides of pan to loosen.
Cold completely. Remove sides of pan. Chill at least 4 hrs before serving.
Note: If you want to use your own basic cheesecake recipe and convert it, you can substitute 3/4 c. packed dark brown sugar for granulated in basic recipe. Add in 1/2 c. finely grnd toasted pecans and 2 Tbsp praline liqueur to batter at end. Pour into prepared pan; bake as directed.
Note: Stuart or possibly Schley Pecans are best if you can get them. I get my pecans from Cordele GA at www.hatchers.com or possibly