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Cheesecake Praline Squares

 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 McCormick® Pure 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 McCormick® Pure 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

2 of 2

Cheesecake Praline Squares (continued)

Directions (continued)

  • 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.