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Cheesecake Praline Squares




Source of Recipe


TOH Charlene


List of Ingredients




2 1/2 c all-purpose flour
1 c butter, melted
2/3 c finely chopped pecans
2 Tbls powdered sugar
Filling:
3 pkgs (8 oz each) cream cheese, softened
2/3 c sugar
1 can (14 oz) sweetened condensed milk
2 tsp vanilla extract
1/2 tsp grated lemon peel
4 eggs, lightly beaten
Topping:
1 c packed brown sugar
1 c heavy whipping cream
1 c chopped pecans
1 1/2 tsp vanilla extract

In a bowl, combine the flour, butter, pecans and powdered sugar. Press into an ungreased 13 x 9 x 2 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 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 heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.
Yield: 15 servings.


Let the squares sit overnight, the topping won't run as mine did after 4 hours. We couldn't wait that long to try them. It has a nice bit of lemon taste not to overpowering. I used finely chopped pecans in the topping also, nicer texture I thought.
Good Luck with them.


Recipe