Cheesecake Praline Squares #691 5/04

Categories:
desserts, New 2004

2 1/2 cups flour
1 cup Butter; melted
2/3 cup pecans; finely chopped
2 tablespoon confectioners sugar -----Filling-----
3 8 oz cream cheese; softened
2/3 cup Sugar
1 14 oz, can sweetened condensed milk
2 teaspoon Vanilla
1/2 teaspoon grated lemon peel
4 large eggs; lightly beaten -----Topping-----
1 cup brown sugar; packed
1 cup whipping cream
1 cup pecans; chopped
1 1/2 teaspoon Vanilla

In a bowl, combine the flour, butter, pecans and conf. sugar. Press into an ungreased 13 X 9 X 2 baking dish. Bake at 350°F for 24 minutes or until lightly browned. Cool on a wire rack. In a large mixing 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°F for 40 minutes or until edges are lightly browned. Cool on a wire rack. In a 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 heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.

Contributor: Taste of Home Mag