Thursday, January 15, 2015


Love this recipe from Positively Splendid.

For the shortbread layer
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup firmly packed light brown sugar
  3. 1/2 cup butter, softened
  4. 1/2 cup finely chopped pecans
  5. For the cheesecake layer
    1. 2 (8-ounce) packages cream cheese, softened
    2. 1/2 cup sugar
    3. 1/2 cup milk
    4. 2 teaspoons vanilla extract
    5. For the pecan pie layer
      1. 3/4 cup firmly packed brown sugar
      2. 1/2 cup light corn syrup
      3. 1/3 cup butter, melted and cooled slightly
      4. 3 large eggs, lightly beaten
      5. 1/4 teaspoon salt
      6. 1/2 teaspoon vanilla extract
      7. 1 1/2 cups pecans
    6. 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.
      5. Adapted from Southern Lady Magazine

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