Cheesecake Praline Squares
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
- 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