Pecan Cheesecake Squares

Source : positivelysplendid.com

For The Shortbread Layer

• 1 1/2 cups all-purpose flour
• 3/4 cup firmly packed light brown sugar
• 1/2 cup butter, softened
• 1/2 cup finely chopped pecans

For The Cheesecake Layer

• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

For The 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 cups pecans

Instructions

• 1
  
  Preheat oven to 350.
• 2
  For the 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" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
• 3
  For the 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.
• 4
  For the 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 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

Notes

• These would be a lovely addition to a holiday menu!