Praline Cheesecake Squares
  • 2-1/2 cups all-purpose flour
  • 1 cup butter, melted
  • 2/3 cup finely chopped pecans
  • 2 tablespoons powdered sugar
  • 3 8-ounce packages cream cheese, softened
  • 4 eggs
  • 1 14-ounce can sweetened condensed milk
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla
  • 1 cup packed brown sugar
  • 1 cup whipping cream
  • 1 cup chopped pecans
  • 1-1/2 teaspoon vanilla
  1. For crust, in a large bowl combine flour, melted butter, the 2/3 cup finely chopped pecans, and the powdered sugar; mix well.
  2. Press mixture into the bottom of a 13x9x2-inch baking pan.
  3. Bake in a 350 degree F oven for 15 to 20 minutes or until crust is set and light golden brown around the edges.
  4. Meanwhile, for filling, in a large mixing bowl beat cream cheese with an electric mixer on low to medium speed until smooth.
  5. Add eggs; beat well.
  6. Beat in sweetened condensed milk, granulated sugar, and the 2 teaspoons vanilla.
  7. Pour filling over baked crust.
  8. Bake in a 350 degree F oven for 35 to 40 minutes until set.
  9. Cool in pan on a wire rack.
  10. For topping, in a medium saucepan combine brown sugar and whipping cream.
  11. Cook and stir over medium heat until mixture boils; reduce heat.
  12. Simmer, uncovered, for 10 minutes. Remove from heat.
  13. Stir in the 1 cup chopped pecans and the 1 1/2 teaspoons vanilla.
  14. Pour topping over cheesecake. Cover and chill for 2 to 24 hours before serving. Cut into squares.
Great for the Church Dinner or for home. Looks good, taste better!