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Cheesecake Praline Squares

A smooth cheesecake layer, a nutty crust, and a praline-like topping make this dessert extra special. I fix these squares often for friends or when my big Italian family gets together. -Barbara McCalley, Allison Park, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 35 min. + chilling
  • Makes
    15 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 cup butter, melted
  • 2/3 cup finely chopped pecans
  • 2 tablespoons confectioners' sugar
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 4 large eggs, lightly beaten
  • TOPPING:
  • 1 cup packed brown sugar
  • 1 cup heavy whipping cream
  • 1 cup chopped pecans
  • 1-1/2 teaspoons vanilla extract

Directions

  • In a large bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 20-24 minutes or until lightly browned. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon zest. 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 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.
Nutrition Facts
1 piece: 582 calories, 37g fat (17g saturated fat), 137mg cholesterol, 231mg sodium, 57g carbohydrate (40g sugars, 2g fiber), 9g protein.

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