By Request

The praline cheesecake recipe:

• 2 1/2 cups all-purpose flour
• 2/3 cup finely chopped pecans
• 2 tbsp powdered sugar
• 1 cup butter, melted
• 3 8-oz packages cream cheese, softened
• 4 eggs
• 1 14-oz. can sweetened condensed milk
• 2/3 cup granulated sugar
• 2 tsp. vanilla
• 1 cup packed brown sugar
• 1 cup whipping cream
• 1 cup chopped pecans
• 1 1/2 tsp. vanilla

1. Preheat oven to 350 degrees. In large bowl, combine flour, 2/3 cup chopped pecans, and powdered sugar. Stir in melted butter.

2. Press mixture onto bottom of 13x9 baking pan. Bake for 15 to 20 minutes or until crust is set and lightly browned around edges.

3. Meanwhile, in large bowl, beat cream cheese with electric mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk, granulated sugar, and 2 teaspoons vanilla. Pour mixture over crust. Bake for 35 to 40 minutes or until set. Cool in pan on wire rack.

4. For topping: in 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.

5. Stir in 1 cup chopped pecans and 1 1/2 teaspoons vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours. Cut into small bars.

The cookbook says to cut these really small, because they're so rich, but where's the fun in that? There's no dessert too rich for me--I cut mine into slabs. Enjoy!