Praline Cheesecake Squares
Indulge in the irresistible decadence of Praline Cheesecake Squares, a heavenly dessert that combines the creamy richness of a classic cheesecake with the caramelized crunch of a pecan praline topping. Built on a buttery graham cracker crust, these bars feature a velvety cream cheese filling infused with vanilla and topped with a luscious layer of brown sugar pecan praline. With just 15 minutes of prep time and simple steps, this recipe is perfect for entertaining or satisfying your sweet tooth at home. Serve these chilled treats at your next gathering and watch them disappear—each bite is a harmony of creaminess and crunch that's truly unforgettable!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 1 cup Brown sugar, packed
- 0.5 cup Heavy cream
- 1 cup Pecans, chopped
- 4 tablespoons Unsalted butter (for praline topping)
Instructions
Preheat your oven to 325°F (163°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar until smooth and creamy, about 2 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Pour the cheesecake filling over the prepared crust and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until the center is set and no longer jiggly. Let it cool to room temperature, then refrigerate for at least 2 hours.
In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and 4 tablespoons of unsalted butter for the praline topping. Stir until the mixture is smooth and the sugar is fully dissolved, about 2-3 minutes.
Remove the praline sauce from the heat and stir in the chopped pecans.
Pour the praline topping evenly over the chilled cheesecake layer and spread gently with a spatula.
Return the pan to the refrigerator and chill for an additional hour to set the topping.
Use the parchment overhang to lift the cheesecake out of the pan. Slice into 16 squares and serve chilled. Enjoy!
Nutrition Facts
Calories |
6448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.6 g | 549% | |
| Saturated Fat | 209.1 g | 1046% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 602.4 g | 219% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 449.3 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 909 mg | 70% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
