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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

15 ServingsPrep: 20 min. Bake: 35 min. + chilling

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.

2 of 2

Cheesecake Praline Squares (continued)

Directions (continued)

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.

Nutrition 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.