Cheesecake Praline Squares
CATEGORIES
INGREDIENTS
  • 2 1/2 cups all-purpose flour
  • 1 cup butter, melted
  • 2/3 cup finely chopped pecans
  • 2 tablespoons confectioners'
  • sugar
  • FILLING:
  • 3 (8 ounce) packages cream
  • cheese, softened
  • 2/3 cup sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon grated lemon
  • peel
  • 4 eggs, lightly beaten
  • TOPPING:
  • 1 cup packed brown sugar
  • 1 cup heavy whipping cream
  • 1 cup chopped pecans
  • 1 1/2 teaspoons vanilla extract
DIRECTIONS
  1. In a bowl, combine the flour, butter, pecans and confectioners' sugar.
  2. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish.
  3. Bake at 350 degrees F for 20-24 minutes or until lightly browned. Cool on a wire rack.
  4. In a large mixing bowl, beat cream cheese and sugar until smooth.
  5. Add the milk, vanilla and lemon peel.
  6. Add eggs; beat on low speed just until combined. Pour over crust.
  7. Bake at 350 degrees F for 35-40 minutes or until edges are lightly browned.
  8. Cool on a wire rack.
  9. In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil.
  10. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla.
  11. Pour over cheesecake.
  12. Refrigerate for 4 hours or overnight.
  13. Cut into squares.
  14. 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