Ingredients :
SHORTBREAD LAYER
- 1½ cups all-purpose flour
- ¾ cup firmly packed light brown sugar
- ½ cup butter, softened
- ½ cup finely chopped pecans
CHEESECAKE LAYER
- 2 (8 ounce) packages cream cheese, softened
- ½ cup sugar
- ½ cup milk
- 2 teaspoons vanilla extract
PECAN PIE LAYER
- ¾ cup firmly packed brown sugar
- ½ cup light corn syrup
- ⅓ cup butter, melted and cooled slightly
- 3 large eggs, lightly beaten
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1½cups pecans
Directions :
Preheat 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.
