Ingredients
SHORTBREAD LAYER:
1 1/2 cups all-purpose flour
3/4 cup light brown sugar, firmly packed
1/2 cup butter, softened
1/2 cup pecans, finely chopped
CHEESECAKE LAYER:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 teaspoons vanilla extract
PECAN PIE LAYER:
3/4 cup brown sugar, firmly packed
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 cups pecans
Directions
Preheat oven to 350°F.
SHORTBREAD LAYER:
In 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 9x13-inch baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
CHEESECAKE 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 shortbread layer. Bake for 15 minutes; remove from oven and 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. Pour 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.
