Ingredients
- Crust:
- 1 pkg. Pillsbury Plus Butter Recipe Cake Mix
- 1/2 cup butter or margarine, softened
- Filling:
- 3 (8oz) pkgs. cream cheese, softened
- 1/3 cup sugar
- 3 tbsp. flour
- 1 to 1 1/2 tsp. rum extract
- 3 eggs
- 4 (1.2 oz) toffee candy bars, coarsely crushed
- Topping:
- 1/2 cup firmly packed brown sugar
- 1 cup chopped pecans
- 1/3 cup caramel ice cream topping
Preparation
Step 1
Heat oven to 325°. In large bowl, combine cake mix and butter at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. Press remaining mixture in bottom and 1 1/2 inches up sides of ungreased 10-or 9 inch spring form pan.
In same large bowl, combine cream cheese, sugar, flour and rum extract, beat until smooth. Add eggs; mix well. Stir in crushed candy bars. Pour into crust lined pan.
In small bowl, combine reserved crumb mixture, brown sugar and pecans; blend well. Sprinkle evenly over filling. Bake at 325° for 70-85 minutes or until center is set and topping is golden brown. Remove from oven; drizzle caramel topping over top. Bake an additional 8-10 minutes to set topping. Cool 30 minutes. Run knife around sides of pan to loosen. Cool completely. Remove sides of pan. Refrigerate 4-5 hours or overnight. Store in refrigerator. Makes 1 serving.
If necessary use floured fingers to press dough in pan. For easier serving, cut slices with wet knife.