Praline Cheesecake Squares

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Makes: 48 servings
Prep: 40 minutes
Chill: 2 to 24 hours
Bake: 50 minutes

Nutrition Facts
Servings Per Recipe 48 servings Calories 214, Total Fat (g) 15, Saturated Fat (g) 8, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 54, Sodium (mg) 103, Carbohydrate (g) 18, Total Sugar (g) 8, Fiber (g) 1, Protein (g) 3, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 5, Iron (DV%) 4, Percent Daily Values are based on a 2,000 calorie diet

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  • 48

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 packages 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 teaspoon vanilla

Preparation

Step 1

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.

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.)

For 24 Sservings: Prepare using method above, except assemble and bake in an 8x8x2-inch baking pan.

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