CHEESECAKE PRALINE SQUARES
A smooth cheesecake layer, a nutty crust, and a praline-like topping make this dessert extra special. I fix these squares often for friends or when my big Italian family gets together. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 20-24 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon zest. Add eggs; beat on low speed just until combined. Pour over crust. , Bake at 350° for 35-40 minutes or until edges are lightly browned. Cool on a wire rack., In a small 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 the heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.
Nutrition Facts : Calories 582 calories, Fat 37g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 231mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 2g fiber), Protein 9g protein.
PRALINE SQUARES
This is one of the first cookies I learned to make. The recipe can be halved and baked in an 8 x 8-inch pan, or a 9-inch pie plate. In my younger days I didn't have as complete kitchen as I do now.
Provided by Countrywife
Categories Breads
Time 35m
Yield 32 2inch squares
Number Of Ingredients 9
Steps:
- Melt shortning in saucepan over low heat.
- Remove from heat and mix in sugar egg and vanilla.
- Stir in remaining ingredients.
- Spread in greased 9 x 13-inch pan.
- Bake 25 minutes at 350°F.
- While warm, cut into squares.
PRALINE SHORTBREAD SQUARES
Provided by Elana Amsterdam
Categories Dessert Bake Vegetarian Kid-Friendly Wheat/Gluten-Free Pecan Fall Chill Potluck Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 16 squares
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Grease an 8-inch square baking dish with grapeseed oil and dust with almond flour.
- To make the shortbread, blend the almond flour, salt, grapeseed oil, and agave nectar in a food processor until smooth. Press the dough into the prepared baking dish.
- Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool.
- While the shortbread bakes, prepare the pralines. In a small saucepan over medium-low heat, melt the butter, then add the agave nectar and vanilla extract. Simmer for 5 minutes, then add the pecans. Remove the praline mixture from the heat, cool to room temperature, and spread over the shortbread.
- Place in the refrigerator for 3 hours to set. Cut into squares and serve.
PRALINE CHEESECAKE SQUARES 24
Steps:
- Same as for 48 serving recipe, however use a 8x8x2-inch baking pan.
CHEESECAKE PRALINE SQUARES
My DD & I love pralines and cheesecake, so this is sure to be a hit in my house. The recipe is from Taste of Home.
Provided by MarlaM
Categories Cheesecake
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish.
- Bake at 350° for 20-24 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° 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 the heat; stir in pecans and vanilla. Pour over cheesecake.
- Refrigerate for 4 hours or overnight. Cut into squares.
Nutrition Facts : Calories 682.4, Fat 46.5, SaturatedFat 24, Cholesterol 169.6, Sodium 286, Carbohydrate 58.1, Fiber 1.7, Sugar 39.3, Protein 10.9
CHOCOLATE PRALINE SQUARES
This is a recipe I found at the Better Homes and Gardens site and want to save in my Zaar account for easier access. Haven't tried them yet.
Provided by evelynathens
Categories Bar Cookie
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 20
Steps:
- For crust, stir together flour and powdered sugar. Cut in the 3/4 cup butter until pieces are the size of small peas. Stir in the 1 1/2 cups pecans. Press into a lightly greased 13x9x2-inch baking pan. Bake in a 325 degree F oven 25 minutes or until light brown.
- For filling, in a medium saucepan combine light and dark corn syrups, brown sugar, and the 1/4 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat. Beat eggs with an electric mixer on low speed until mixed. Continue beating, slowly adding hot mixture. Stir in 2 cups pecans, peel, and vanilla.
- Pour filling onto crust. Sprinkle with chocolate pieces. Bake in a 350 degree F oven for 35 to 40 minutes or until center is set. Cool on a wire rack; chill to store. To serve, cut into squares. If desired, serve with Orange Cream and additional finely shredded orange peel.
- Orange Cream: Combine 1 cup whipping cream, 2 tablespoons sugar, and 2 tablespoons dairy sour cream; beat until mixture starts to thicken. Add 1 tablespoon orange liqueur or 1/2 teaspoon orange extract, 1/2 teaspoon finely shredded orange peel, and 1/2 teaspoon vanilla; beat on low speed just until soft peaks form (tips curl).
Nutrition Facts : Calories 423.5, Fat 27.2, SaturatedFat 10.4, Cholesterol 69.6, Sodium 82.2, Carbohydrate 46, Fiber 2.4, Sugar 28.4, Protein 4.1
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