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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| salted butter: 1 cup (melted) |
| pecans (chopped): 2/3 cup |
| powdered sugar (unsifted): 2 Tbl |
| cream cheese: 3 8oz packages (softened) |
| granulated sugar: 2/3 cup |
| sweetened condensed milk: 1 14floz can |
| vanilla extract: 2 tsp |
| lemon peel: 1/2 tsp |
| eggs: 4 (lightly beaten) |
| light brown sugar (packed): 1 cup |
| heavy whipping cream (fluid): 1 cup |
| pecans (chopped): 1 cup |
| vanilla extract: 1 1/2 tsp |
Cheesecake Praline Squares
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
15 serving(s)
Tags
- 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° 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° 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.