1 1/2 c All-purpose flour
3/4 c Sugar
1 c Unsalted butter -
Well-chilled, cut into
Pieces
2 Egg yolks
FILLING:
1 c Sugar
1 c Dark corn syrup
3 Eggs
1 ts Vanilla
2 c Chopped toasted pecans
(about 8 ounces)
TOPPING:
1 c Sugar
2 Eggs - room temperature
1 ts Vanilla
16 oz Cream cheese - room
Temperature, cut into
Pieces
1 c Fresh orange juice
PRALINE SAUCE - See recipe
FOR CRUST: Preheat oven to 375F. Grease 10-inch springform pan. Wrap
foil around outside of bottom and 2 inches up outside of pan. Mix
flour and sugar in processor. Cut in butter using on/off turns until
mixture resembles coarse meal. Add yolks and mix until dough just
begins to come together. Gather dough into ball; press into bottom
of prepared pan. Bake crust until golden brown, about 20 minutes.
Cool slightly. Maintain oven temperature.
FOR FILLING: Blend sugar, corn syrup, eggs and vanilla in large bowl.
Mix in pecans. Pour filling over crust. Set springform on heavy
baking sheet. Bake until edges of filling are set but center remains
soft, about 15 minutes. Cool while making topping. Reduce oven
temperature to 250F.
FOR TOPPING: Using electric mixer, blend sugar, eggs and vanilla in
large bowl. Gradually add cream cheese and beat until smooth. Blend
in orange juice. Pour over pecan filling. Bake until top of cake is
golden brown and center remains firm when pan is moved, about 1 hour
50 minutes. Cool completely in pan on rack. Cover and refrigerate
overnight.
Remove foil and pan sides. Slice and serve cheesecake, passing Praline
Sauce separately.
