A creamy, dense, egg nog and toffee cheesecake sits on top of a sweet, traditional pecan pie for a showstopping holiday dessert that will fit everyone's tastes.
⅓cupegg nogmy original recipe called for spiced rum or bourbon in the same amount
½teaspoonvanilla
¼cupbuttermelted and browned (melt in pan over medium heat until deep golden brown, do not burn)
1cuptoffee bits
1cupsour cream
Praline Topping
¼cupbutter
⅓cupbrown sugar
½teaspoonvanilla
¼cupheavy cream
1 ¼cupspecanstoasted and chopped
½teaspoonsalt crystalsoptional
Instructions
Pecan Pie Layer
Preheat oven to 350F
Roll out the dough and fit it into the bottom of a high sided 9 inch springform pan (or a larger springform if sides aren't very high) and up the sides OR add the melted butter to the cookie crumbs and press on the bottom and up the sides of the springform
Melt the butter until it is golden and then whisk in brown sugar until it is smooth
Remove from heat and add the corn syrup, vanilla and salt.
Whisk beaten eggs into corn syrup mixture.
Sprinkle pecans on the bottom of the springform and then carefully pour the filling mixture over them.
Bake for 50 minutes.
Cheesecake Layer
Preheat oven to 375F
Beat the cream cheese on low speed with the paddle attachment.
Add the sugar and continue beating until the sugar is well mixed in and no longer grainy.
Add the eggs one at a time, beating well after each addition (keep it on low speed)
Add the egg nog (or rum), vanilla, browned butter, toffee, and sour cream.
Mix well.
Pour over the pecan pie layer.
Wrap the springform pan in heavy duty aluminum foil that goes all the way up the sides.
Place springform in a large roasting pan and add hot water until it is halfway up the sides.
Bake for 50 minutes.
Turn oven off and leave door closed for one hour.
Remove cheesecake from the oven and let it cool to room temperature.
Cover tightly and refrigerate overnight.
Praline Topping
Melt the butter in a small saucepan over medium heat.
Whisk in the brown sugar until smooth.
Bring to a simmer and cook for 2 minutes, or until the sugar crystals are mostly gone, whisking constantly.
Remove from heat and stir in vanilla and heavy cream.
Stir in the pecans and spoon the warm praline mixture over the top of the chilled cheesecake. Sprinkle with coarse salt crystals if desired.
Notes
Storage:Refrigerate any leftovers promptly (within 2 hours). Cover with plastic wrap and keep in the coldest part of the refrigerator. The cheesecake will last up to 5 days.Tips:
Make sure that you seal the bottom of your springform pan with foil because any leaks will really ruin this. The crust gets really soggy if water gets into the pan. just wrap the aluminum foil over the bottom and up the sides nearly to the top.
You can use a crumb crust if you prefer but make sure it's really pressed down firmly and goes up the sides or the pecan pie goo will leak out. I suggest pecan sandies.
Don't whip the cheesecake filling. You want the least amount of air in it possible.
This cheesecake can be made up to 2 days ahead of time but it does not freeze well.
Lay a sheet or two of paper towel over the top before covering and refrigerating. The towel will absorb any condensation that forms.
Keep leftovers wrapped and refrigerated.
I've had a lot of people say that there was too much batter for a 9-inch pan and I couldn't figure out what was going on. In talking to someone recently I realized that my pans have VERY high sides compared to other pans. SO I'd suggest using a 10.5-inch pan or one with VERY high sides. Or you can use the extra for a smaller, crustless cheesecake.