Ingredients :
SANDED LAYER
1½ cups all-purpose flour
¾ cup firmly packed brown sugar
½ cup butter, softened
½ cup finely chopped pecans
CHEESE CAKE LAYER
2 packages (8 ounces) cream cheese, softened
½ cup) sugar
½ cup of milk
2 teaspoons vanilla extract
PECAN PIE LAYER
¾ cup firmly packed brown sugar
½ cup light corn syrup
⅓ cup butter, melted and slightly cooled
3 large eggs lightly beaten
¼ tsp salt
½ teaspoon vanilla extract
1½ cups of pecans
Directions :
Preheat oven to 350. LAYER OF SHORTBREAD In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, stir in the butter until the mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of greased 9x13-inch pan. Bake for 10 minutes; remove from oven and let cool slightly, about 10 minutes. CHEESE CAKE LAYER Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth. Beat the 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 let cool slightly, about 10 minutes. PECAN PIE LAYER In 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. Spoon pecan mixture over cooled cheesecake layer. Bake for 35 to 40 minutes, or until center is set and pecan pie layer is a rich brown color.
Enjoy !
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