Ingredients
- SHORTBREAD LAYER
1½ cups all-purpose flour¾ cup firmly packed light brown sugar½ cup butter, softened½ cup finely chopped pecans
- CHEESECAKE LAYER
2 (8 ounce) packages cream cheese, softened½ cup sugar½ cup milk2 teaspoons vanilla extract
- PECAN PIE LAYER
¾ cup firmly packed brown sugar½ cup light corn syrup⅓ cup butter, melted and cooled slightly3 large eggs, lightly beaten¼ teaspoon salt½ teaspoon vanilla extract1½cups pecansDirectionsPreheat oven to 350.SHORTBREAD LAYERIn a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans.Press mixture evenly into bottom of a greased 9×13″ baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.CHEESECAKE LAYERPlace the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.PECAN PIE LAYERIn a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer.Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.Source: Allrecipes.com
