Praline Cheesecake Squares |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 48 |
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Sounds so good!! From BH&G. 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 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.
4. 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.).
5. For 24Sservings: Prepare using method above, except assemble and bake in an 8x8x2-inch baking pan.
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