Cheesecake Praline Squares 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 Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cheesecake Praline Squares cont. 1 cup heavy whipping cream 1 cup chopped pecans 1-1/2 teaspoons vanilla extract 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 saucepan, combine brown sugar and cream. Cook and stir over medium Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Cheesecake Praline Squares 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. Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008