1 1/2 c all-purpose flour
3/4 c firmly packed light brown sugar
1/2 c softened butter
1/2 c finely chopped pecans
(2) 8oz pkg softened cream cheese
1/2 c sugar
1/2 c milk
2 tsp vanilla extract
now, these next ingredients are for the pecan pie layer
3/4 c firmly packed dark brown sugar
1/2 c light corn syrup
1/3 c melted butter, slightly cooled, not too warm
3 large eggs, lightly beaten
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 c pecans, whole chopped or in pieces, your choice.
Preheat oven to 350.
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 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 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.