Ingredients

For shortbread layer

1 1/2 cup all purpose flour

3/4 cup firmly packed light brown sugar

1/2 cup butter softened

1/2 cup finely chopped pecans

For Cheesecake Layer

2 (8-oucnce) packages of cream cheese softened

1/2 cup sugar

1/2 cup milk

2 teaspoons vanilla extract

For Pecan Pie Layer

3/4 cup firmly packed brown sugar

1/2 cup light corn syrup

1/3 cup butter, melted and cooled slightly

3 large eggs, lightly beaten

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 cup pecans

Preparation

  1. Preheat oven to 350

  2. For the Shortbread layer: In medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" backing pan. Bake for 10 minutes; remove from oven and cool slightly, about 10 minutes.

  3. For the cheescake layer: Place 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 shortbreak layer. Bake for 156 minutes; remove from oven and cool slightly, about 10 minutes.

  4. For the pecan pie layer: n 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. Stire in 1 1/2 cups of pecans. Pour pecan mixture over cooled cheese cake layer. Bake for 34-40 minutes or until center is set and pecan pie layer is a rich brown color.