– A luxurious dessert combining a crunchy pecan pie base with a rich, creamy cheesecake layer, topped with a luscious praline topping for ultimate indulgence!

Ingredients:
For the Pecan Pie Layer:

Pie dough for a double crust pie, or 3 cups pecan cookie crumbs mixed with ⅔ cup melted butter
½ cup butter
1 cup brown sugar
¾ cup corn syrup
2 teaspoons vanilla extract
½ teaspoon salt
3 eggs, beaten
2 cups pecans, toasted and chopped
For the Cheesecake Layer:

32 oz cream cheese, softened
2 cups sugar
6 eggs
⅓ cup egg nog ” without Alcohol”
½ teaspoon vanilla extract
¼ cup butter, melted and browned
1 cup toffee bits
1 cup sour cream

For the Praline Topping:
¼ cup butter
⅓ cup brown sugar
½ teaspoon vanilla extract
¼ cup heavy cream
1 ¼ cups pecans, toasted and chopped
½ teaspoon salt crystals (optional)

Directions:
Pecan Pie Layer:
 Preheat the oven to 350°F. Prepare the springform pan by either rolling out the dough and fitting it to the bottom and sides, or mixing melted butter with pecan cookie crumbs and pressing them into the pan.
 In a saucepan, melt ½ cup butter until golden, whisk in brown sugar until smooth, then remove from heat and stir in corn syrup, vanilla, and salt. Whisk in beaten eggs.
 Sprinkle chopped pecans over the prepared crust, then pour the syrup mixture over them. Bake for 50 minutes.

Cheesecake Layer:
 Increase oven temperature to 375°F. Beat the cream cheese with sugar until smooth and not grainy. Add eggs one at a time, mixing well after each. Blend in egg nog, vanilla, browned butter, toffee bits, and sour cream.
 Pour this mixture over the cooled pecan pie layer. Wrap the springform pan in heavy-duty foil and place in a roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform.
 Bake for 50 minutes, then turn off the oven and leave the door closed for one hour. Remove and let cool to room temperature, then refrigerate overnight.

Praline Topping:
 Melt butter in a saucepan, whisk in brown sugar until smooth, bring to a simmer and cook for 2 minutes. Remove from heat, stir in vanilla and heavy cream, then the pecans.
 Spoon this warm mixture over the chilled cheesecake and sprinkle with salt crystals if using.

Storage:
Refrigerate promptly. Cover with plastic wrap, store in the coldest part of the refrigerator, and consume within 5 days.

Tips:
Ensure the springform pan is sealed with foil to prevent water from seeping in. Use a 10.5-inch pan or one with very high sides if available.
Avoid whipping the cheesecake filling to keep it dense and creamy.
Lay a sheet of paper towel over the top before covering to absorb condensation.

Nutritional Information:
Calories: 822 kcal
Servings: Depends on slice size

Enjoy this sumptuous cheesecake, perfect for special occasions or whenever you want to treat yourself to something truly spectacular!