For the shortbread layer
1½ cups all-purpose flour
¾ cup firmly packed light brown sugar
½ cup butter, softened
½ cup finely chopped pecans
For the cheesecake layer
2 (8-ounce) packages cream cheese, softened
½ cup sugar
½ cup milk
2 teaspoons vanilla extract
For the pecan pie layer
¾ cup firmly packed brown sugar
½ cup light corn syrup
⅓ cup butter, melted and cooled slightly
3 large eggs, lightly beaten
¼ teaspoon salt
½ teaspoon vanilla extract
1½ cups pecans
Preheat oven to 350.
For the shortbread layer: In a medium bowl, combine flour and ¾ cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in ½ cup pecans. Press mixture evenly into bottom of a greased 9×13″ baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
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.
For the pecan pie layer: In a medium bowl, combine the remaining ¾ cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining ½ teaspoon vanilla extract. Stir in 1½ 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.
