Ingredients :
short bread layer
1½ cups all-purpose flour
½ cup tightly packed light brown sugar
Half a cup of soft butter
cup finely chopped pecans
cheesecake layer
2 packages (8 ounces) soft cream cheese
Half a cup of sugar
Half a cup of milk
2 teaspoons of vanilla extract
Pecan Pie Layer
½ cup packed brown sugar
Half a cup of light corn syrup
½ cup melted and slightly cooled butter
3 large eggs, lightly whisked
Half a teaspoon of salt
Half a teaspoon of vanilla extract
1½cups pecans
directione :
Preheat oven to 350. Bake Layer In a medium bowl, combine flour with 3/4 cup brown sugar. Using a pastry mixer, chop the butter until the mixture resembles coarse crumbs. Stir in 1/2 cup pecans and place mixture evenly in the bottom of a greased 9" x 13" baking tray. Bake for 10 minutes. Remove from oven, and let cool slightly, about 10 minutes. Cheese Layer Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until smooth. Sugar fails. Add milk and 2 teaspoons vanilla, and whisk until combined. Pour the cream cheese mixture over the cooled shortbread. Bake for 15 minutes Remove from oven and let cool slightly, about 10 minutes, layer pecan pie in medium bowl, mix remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently add eggs, salt, and remaining 1 tablespoon vanilla, stirring. Stir in 1 1/2 cups pecans. Pour the pecan mixture over the cooled cheesecake layer, and bake for 35-40 minutes, or until the center is firm and the pecan pie layer has turned rich brown.
Enjoy !
