Cheesecake Praline Squares
2 1/2 cups all-purpose flour
1 cup butter, melted
2/3 cup finely chopped pecans
2 tablespoons confectioners'
3 (8 ounce) packages cream
2/3 cup sugar
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/2 teaspoon grated lemon
4 eggs, lightly beaten
1 cup packed brown sugar
1 cup heavy whipping cream
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
In a bowl, combine the flour, butter, pecans and confectioners' sugar.
Press into an ungreased 13-in. x 9-in. x 2-in. baking dish.
Bake at 350 degrees F for 20-24 minutes or until lightly browned. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth.
Add the milk, vanilla and lemon peel.
Add eggs; beat on low speed just until combined. Pour over crust.
Bake at 350 degrees F for 35-40 minutes or until edges are lightly browned.
Cool on a wire rack.
In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil.
Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla.
Pour over cheesecake.
Refrigerate for 4 hours or overnight.
Cut into squares.
Note: Crust was MUCH too thick for a 9 x 13 pan, made this very hard to slice. If I was going to make this again, I'd definitely only make 1/2 of the crust part. Flavor was very good, though