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Bobbie's Praline Cheeescake


1-1/2 C all purpose flour
1/2 C sugar
1 C (2 sticks) well-chilled, UNSALTED butter, cut into pieces
2  Egg yolks


1 C sugar
1 C dark corn syrup
3 eggs
1 tsp vanilla
2 C chopped, toasted pecans

3/4 C sugar
2 eggs (room temperature)
1 tsp vanilla
16 oz cream cheese, cut into pieces (at room temperature)
1 C fresh orange juice

1 C (2 sticks) unsalted butter
2 C sugar
1 large red apple, peeled, cored and cut into large pieces
3/4 C fresh orange juice
1 C chopped, toasted pecans  


Preheat oven to 350F. Grease 10" springform pan. Wrap foil around outside of bottom of pan, and 2" up the outside of pan  Mix flour and sugar. Cut in butter until mixture resembles coarse meal. Add yolks and mix until dough begins to come together. Gather dough into a ball; press into bottom of prepared pan. Bake crust until golden brown (about 20 min). Cool slightly. Increase the oven temp to  375F



Blend sugar, corn syrup, eggs and vanilla (use the processor) Mix in pecans. Pour this filling over the baked and cooled crust.  Sit springform pan on a heavy cookie sheet. Bake just until the edges of the filling are set, but the center remains soft. (about 15-25 minutes) Allow to cool while preparing topping. Reduce the oven to 250F.



Using the processor, mix sugar, eggs and vanilla. Gradually add cream cheese and process until very smooth.  Blend in the orange juice. Pour mixture over the pecan filling. 



Bake until the top of the cake is golden brown and the center is firm when the pan is moved.  This should take approximately 2 hours. NOTE: DO NOT bake in an oven OVER 250F, as this will cause a very dry cake.

Cool completely in pan on cooling rack. Cover and refrigerate overnight.  Remove foil and pan sides.

Serve this with praline sauce.



Melt butter in heavy, large saucepan over medium heat. Mix in sugar and apple. Cook until sauce turns caramel color, stirring frequently. This takes about 10-15 minutes. Mix in orange juice. Strain into bowl. This sauce can be made a day ahead. Allow to stand at room temperature, and then just before serving, nuke it in the microwave. Then add pecans.  

FILLING: 1/2 C Captain Morgan Spiced Rum
TOPPING:  I cut the O.J to 1/2 C and add 1/2 C Spiced Rum  

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