Cheesecake Praline Squares

Back in the days when I lived a couple hours away from my parents, my mom would make this cheesecake often when I would come visit. Now that I've moved backed to my hometown and only 15 minutes away from their house, my visits aren't such a special occasion anymore. Not that I'm complaining about the mini candy bars that she keeps in the crisper but I really miss this cheesecake. Fortunately, she still makes it for holidays. See the picture above? That was my plate for Independence Day. And I'm not even sorry about it.

Cheesecake Praline Squares (originally from Taste of Home magazine)

Crust:
2 cups flour
1 cup butter, melted
2/3 cup pecans, finely chopped
2 TBS powdered sugar

Filling:
3 pkgs (8 oz each) cream cheese, softened
2/3 cup sugar
1 can (14 oz) sweetened condensed milk
2 tsp vanilla extract
4 eggs
1/2 tsp lemon zest or juice

Topping:
1 cup packed brown sugar
1 cup heavy whipping cream
1 cup chopped pecans
1 1/2 tsp vanilla extract

In a bowl, combine flour, butter, pecans and powdered sugar. Press into an ungreased 9x13 baking dish. Bake at 350 degrees for 20 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. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350 degrees for 35-40 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.

Enjoy!