Praline Cheesecake Squares

This dessert is very rich, so cut it into small servings. Make it ahead because cheesecakes are best when served the next day.


Praline Cheesecake Squares

by 12  people


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Servings: 48
Serving size: 1  square
Prep Time: 40 mins
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Ingredients
  • 2 1/2  cups 
    all-purpose flour
  • 1   cup 
    butter, melted
  • 2/3  cup 
    finely chopped pecans
  • 2   tablespoons 
    powdered sugar
  • 3  8  ounce package 
    cream cheese, softened
  • 4   
    eggs
  • 1  14  ounce can 
    sweetened condensed milk
  • 2/3  cup 
    granulated sugar
  • 2   teaspoons 
    vanilla
  • 1   cup 
    packed brown sugar
  • 1   cup 
    whipping cream
  • 1   cup 
    chopped pecans
  • 1 1/2  teaspoons 
    vanilla
Directions
1.
For crust, in a large bowl combine flour, melted butter, the 2/3 cup finely chopped pecans, and the powdered sugar; mix well. Press mixture into the bottom of a 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until crust is set and light golden brown around the edges.
2.
Meanwhile, for filling, in a large mixing bowl beat cream cheese with an electric mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk, granulated sugar, and the 2 teaspoons vanilla. Pour filling over baked crust. Bake in a 350 degree F oven for 35 to 40 minutes until set. Cool in pan on a wire rack.
3.
For topping, in a medium saucepan combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Stir in the 1 cup chopped pecans and the 1 1/2 teaspoons vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours before serving. Cut into squares. Makes 48 servings.
Tip
  • To Tote: Cover tightly. Transport in an insulated cooler with ice packs. (Or cut into squares and place in a single layer in a shallow container. Cover and transport in an insulated cooler with ice packs.)
Variation
  • For 24 Servings: Prepare using method above, except assemble and bake in an 8x8x2-inch baking pan.
Nutrition information
Per Serving: cal. (kcal) 214, Fat, total (g) 15, chol. (mg) 54, sat. fat (g) 8, carb. (g) 18, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 8, pro. (g) 3, vit. A (RE) 0, vit. A (IU) 485.9, vit. C (mg) 0, Thiamin (mg) 0.09, Riboflavin (mg) 0.14, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.04, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 103, Potassium (mg) 96, calcium (mg) 50.48, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
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