Pecan Cheesecake Squares

• For shortbread layer
• 1 1/2 cup all purpose flour
• 3/4 cup firmly packed light brown sugar
• 1/2 cup butter softened
• 1/2 cup finely chopped pecans
• For Cheesecake Layer
• 2 (8-oucnce) packages of cream cheese softened
• 1/2 cup sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
• For 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 cup pecans

1. 1. Preheat oven to 350
2. 2. For the Shortbread layer: In medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" backing pan. Bake for 10 minutes; remove from oven and cool slightly, about 10 minutes.
3. 3. For the cheescake 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 shortbreak layer. Bake for 156 minutes; remove from oven and cool slightly, about 10 minutes.
4. 4. For the pecan pie layer: n 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. Stire in 1 1/2 cups of pecans. Pour pecan mixture over cooled cheese cake layer. Bake for 34-40 minutes or until center is set and pecan pie layer is a rich brown color.

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Taken from www.epicurious.com/recipes/member/views/pecan-cheesecake-squares-58386810 (may not work)