Cheesecake Praline Squares Recipe

5 8 12
Cheesecake Praline Squares Recipe
Cheesecake Praline Squares Recipe photo by Taste of Home
Publisher Photo

Cheesecake Praline Squares Recipe

Read Reviews
5 8 12
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Cheesecake Praline Squares in Taste of Home June/July 2004, p33

Nutritional Facts

1 piece: 582 calories, 37g fat (17g saturated fat), 137mg cholesterol, 231mg sodium, 57g carbohydrate (40g sugars, 2g fiber), 9g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.
  4. 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.
Originally published as Cheesecake Praline Squares in Taste of Home June/July 2004, p33

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Reviews forCheesecake Praline Squares

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hunter6295 User ID: 1021074 61434
Reviewed Nov. 21, 2014

"Huge hit at Christmas. My sister-in-law requested it again for Thanksgiving this year."

MY REVIEW
rustedgold1 User ID: 3141438 61426
Reviewed Feb. 24, 2013

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

MY REVIEW
snteter User ID: 3847965 94286
Reviewed Jul. 25, 2011

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

MY REVIEW
Mrs. Peters User ID: 264420 93839
Reviewed Apr. 2, 2011

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

MY REVIEW
Amy the Midwife User ID: 2816815 112447
Reviewed Apr. 5, 2010

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

MY REVIEW
Amy the Midwife User ID: 2816815 52983
Reviewed Mar. 29, 2010

"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."

MY REVIEW
carolbewley User ID: 1866297 58163
Reviewed Mar. 3, 2010

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

MY REVIEW
[email protected] User ID: 1097835 137458
Reviewed Dec. 6, 2008

"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."

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