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    "Cheesecake Praline Squares"


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: CookandBottlThis recipe from the June/July 2004 issue of Taste of Home... Looks Yummy! And it tastes just as goodewasher_NV

    List of Ingredients




    Ingredients:
    2-1/2 C. all purpose flour
    1 C. Butter, melted
    2/3 C. finely chopped Pecans
    2 T. Powdered Sugar

    Filling:
    3 pks. (8 oz. each) Cream Cheese, softened
    2/3 C. Sugar
    1 can (14 oz.) Sweetened Condenced Milk
    2 t. Vanilla
    1/2 t. grated Lemon Peel
    4 Eggs, slightly beaten

    Topping:
    1 C. packed Brown Sugar
    1 C. Heavy Whipping Cream
    1 C. chopped Pecans
    1-1/2 t. Vanilla

    Recipe



    In a bowl, combine flour, butter, pecans and powdered sugar. Press into an ungreased 9 x 13 x 2 baking dish. Bake at 350 degrees for 20 - 24 minutes or until lightly browned.

    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 for 35 - 40 minutes or until edges are lightly browned. Let cool.

    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. Refridgerate for 4 hours or overnight. Cut into squares. Enjoy!

    Number Of Servings: 15 squares


 

 

 

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