Sunday, February 13, 2011

Cheesecake Praline Squares

crust
Crust:
2 1/2 c. all-purpose flour
1 c. butter, melted
2/3 c. pecans, finely chopped
2 Tbsp. confectioners' sugar

Filling:
3 packages (8 oz. each) cream cheese, softened
2/3 c. sugar
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla extract
mixing the filling
1/2 tsp. grated lemon peel
4 eggs, lightly beaten

Topping:
1 c. packed brown sugar
1 c. heavy whipping cream
1 c. pecans, chopped
1 1/2 tsp. vanilla extract

In a large bowl, combine the flour, butter, pecans, and confectioners' sugar. Press into an ungreased 13x9-inch baking dish. Bake at 350 F for 20-24 minutes or until lightly browned. Cool on a wire rack.
Baked filling

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 F for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.
Ready to eat!

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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