Temperature: 325 ° F
Ingredients
- 24 ounces Cream cheese, softened
- 1/3 cup Sugar
- 1 1/2 teasp. Rum Extract
- 4 Heath Bars (crushed)
- 3 table. All Pupose Flour
- 1 Box Pillsbury butter recipe cake mix
- 1/2 cup Softened Real Butter
Instructions
Heat oven to 325°F. Combine cake mix and butter in large bowl, mixing at low speed until crumbly. Set aside 1 cup of mixture for topping. Press remaining mixture in bottom and 1 1/2 inches up sides of ungreased Kaiser 10 inch springform pan. In same bowl, combine cream cheese, sugar, flour, and rum extract; beat until smooth. Add eggs and mix well. Stir in crushed candy bars and 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°F for 70-85 minutes or until center is set and topping is golden brown. Remove from oven and drizzle caramel topping over top. Bake for 8-10 minutes more to set topping. Cool 30 minutes. Run knife around sides of pan to loosen. Cool completely. Remove sides of pan and refrigerate 4-5 hours or overnight. Store in refrigerator
Submitted By: K. Albarez - Baton Rouge, LA
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