Cheesecake Praline Squares

• 2-1/2 cups all-purpose flour
• 1 cup butter, melted
• 2/3 cup finely chopped pecans
• 2 tablespoons confectioners' sugar
• 3 packages (8 ounces each) cream cheese, softened
• 2/3 cup sugar
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon grated lemon zest
• 4 large eggs, lightly beaten
• 1 cup packed brown sugar
• 1 cup heavy whipping cream
• 1 cup chopped pecans
• 1-1/2 teaspoons vanilla extract

1. In a large bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350u0b0 for 20-24 minutes or until lightly browned. Cool on a wire rack.
2. 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.
3. Bake at 350u0b0 for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.
4. 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.

flour, butter, pecans, sugar, cream cheese, sugar, condensed milk, vanilla, lemon zest, eggs, brown sugar, heavy whipping cream, pecans, vanilla

Taken from www.tasteofhome.com/recipes/cheesecake-praline-squares/ (may not work)