Cheesecake Praline Squares |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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A smooth cheesecake layer, a nutty crust, and a praline-like topping make this dessert extra special. I fix these squares often for friends or when my big Italian family gets together. -Barbara McCalley, Allison Park, Pennsylvania Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
1 cup butter, melted |
2/3 cup finely chopped pecans |
2 tablespoons confectioners' sugar |
filling: |
3 packages (8 ounces each) cream cheese, softened |
2/3 cup sugar |
1 can (14 ounces) 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 large bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-24 minutes or until lightly browned. Cool on a wire rack.
2. In a large 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.
3. Bake at 350° for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.
4. In a small 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. Yield: 15 servings.
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