Crust -
1 pkg butter receipe cake mix, 1/2 cup of butter softened
Filling -
2 oz of HEATH Toffee chips, 3 ( 8oz) pkg cream cheese,( soften to room temp), 1/3 cup sugar, 3 tablespons of all purpose flour, 3 eggs, 1 1/2 teaspoons rum extract.
Topping -
1/2 cup brown sugar, 1 cup chopped pecans.
Heat oven to 325.
Combine cake mix and butter at low speed(until crumbly), reserve 1 cup of mixture for topping.
Press mixture in bottom and at least 1" to 1 1/2" up the side of a springform pan(ungreased).
Combine cream cheese, sugar, flour and rum extract beat at the lowest speed until creamy. Add eggs and mix well at lowest speed. Stir in toffee and pour into crust-lined pan.
Combine reserved topping mixture with brown sugar and pecans, sprinkle over top of cheescake mixture.
Bake at 325 for 70 to 80 minutes(center will be firm). Remove and cool for 30 minutes and refrigerate for 5 hours before serving.
*** when cooking cheesecake there are two important factors:
1. Mix slowly- this will help decrease the amout of air that gets into the batter when mixing. Air causes chessecake to crack.
2. Place a shallow pan of water on the shelf under the cheesecake to prevent cheescake from cracking.
Be careful not to eat the entire cheesecake by yourself!!!Ha!!!
Comments(8)