Praline Cheesecake Squares
2-1/2 cups all-purpose flour
1 cup butter, melted
2/3 cup finely chopped pecans
2 tablespoons powdered sugar
3 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk
2/3 cup granulated sugar
2 teaspoons vanilla
1 cup packed brown sugar
1 cup whipping cream
1 cup chopped pecans
1-1/2 teaspoon vanilla
For crust, in a large bowl combine flour, melted butter, the 2/3 cup finely chopped pecans, and the powdered sugar; mix well.
Press mixture into the bottom of a 13x9x2-inch baking pan.
Bake in a 350 degree F oven for 15 to 20 minutes or until crust is set and light golden brown around the edges.
Meanwhile, for filling, in a large mixing bowl beat cream cheese with an electric mixer on low to medium speed until smooth.
Add eggs; beat well.
Beat in sweetened condensed milk, granulated sugar, and the 2 teaspoons vanilla.
Pour filling over baked crust.
Bake in a 350 degree F oven for 35 to 40 minutes until set.
Cool in pan on a wire rack.
For topping, in a medium saucepan combine brown sugar and whipping cream.
Cook and stir over medium heat until mixture boils; reduce heat.
Simmer, uncovered, for 10 minutes. Remove from heat.
Stir in the 1 cup chopped pecans and the 1 1/2 teaspoons vanilla.
Pour topping over cheesecake. Cover and chill for 2 to 24 hours before serving. Cut into squares.
Pairs Well With
Great for the Church Dinner or for home. Looks good, taste better!