cheesecake praline squares

Name: Cheesecake Praline Squares
Prep time: 20 min
Cook time: 35 min
Yield: 15
Cuisine: American
Ingredients: 2 1/2 cup(s) all-purpose flour; 1 cup(s) butter, melted; 2/3 cup(s) finely chopped pecans; 2 tablespoon(s) confectioners' sugar; FOR THE FILLING; 3 package(s) (8 ounces each) cream cheese, softened; 2/3 cup(s) sugar; 1 can(s) (14 ounces) sweetened condensed milk; 2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) grated lemon peel; 4 - eggs, lightly beaten; 1 cup(s) packed brown sugar; 1 cup(s) heavy whipping cream; 1 cup(s) hopped pecans; 1 1/2 teaspoon(s) teaspoons vanilla extract

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 15 serving(s)

prep time 20 Min

cook time 35 Min

method Bake

Ingredients For cheesecake praline squares

2 1/2 c

all-purpose flour
1 c

butter, melted
2/3 c

finely chopped pecans
2 Tbsp

confectioners' sugar
FOR THE FILLING
3 pkg

(8 ounces each) cream cheese, softened
2/3 c

sugar
1 can

(14 ounces) sweetened condensed milk
2 tsp

vanilla extract
1/2 tsp

grated lemon peel
4

eggs, lightly beaten
1 c

packed brown sugar
1 c

heavy whipping cream
1 c

hopped pecans
1 1/2 tsp

teaspoons vanilla extract

How To Make cheesecake praline squares

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. Bake at 350° for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.
3
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.
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