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Cheesecake Praline Squares Recipe

Cheesecake Praline Squares Recipe photo by Taste of Home

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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

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Cheesecake Praline Squares Recipe

Prep: 20 min. Bake: 35 min. + chilling

Yield: 15 Servings

20 35 55

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 peel
4 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 13-in. x 9-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 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.
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. Yield: 15 servings.

Nutritional Facts 1 serving (1 piece) equals 582 calories, 37 g fat (17 g saturated fat), 137 mg cholesterol, 231 mg sodium, 57 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Cheesecake Praline Squares in Taste of Home June/July 2004, p33

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Reviews for Cheesecake Praline Squares

Cheesecake Praline Squares

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(1-7) of 7 reviews

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Reviewed on Feb. 24, 2013 by rustedgold1

Forgot to rate this when I actually made it a while ago now. Very good and I will make again soon!

Reviewed on Jul. 25, 2011 by snteter

These are wonderful! I've made them for quite a few events and everyone always wants the recipe.

Reviewed on Apr. 02, 2011 by Mrs. Peters

The bottom is too thick and its too sweet for my taste.

Reviewed on Apr. 05, 2010 by Amy the Midwife

Several people at work asked for the recipe! A definite keeper!

Reviewed on Mar. 29, 2010 by Amy the Midwife

Delicious! A little difficult to cut and keep pretty, though. I cut it while it was cold and I had to wash the knife off every few inches of cutting.

Reviewed on Mar. 03, 2010 by carolbewley

This is probably the best cheesecake recipe I have ever made. It was excellent!

Reviewed on Dec. 06, 2008 by lifesjourneytoday@yahoo.com

I brought this to a ladies Christmas party tonight for my church and they raved about this cheesecake. I toasted the pecans in the oven for about 10 minutes or so prior to adding them to the topping.