Praline Cheesecake Squares

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.

by 12  people
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Recipe from Better Homes and Gardens
SERVINGS
48
SERVING SIZE
1  square
PREP TIME
40 mins

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
SERVINGS
48
SERVING SIZE
1  square
PREP TIME
40 mins
by 12  people
add your rating
add a comment
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
Related Video
How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

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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