Each square of this scrumptious dessert boasts a layer of shortbread, a layer of tangy cheesecake, and a crunchy pecan pie layer in every bite!

Ingredients

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

Preparation

Preheat oven to 350.

For the shortbread layer

1. In a medium bowl, combine flour and 3/4 cup brown sugar.
2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
3. Stir in 1/2 cup pecans.
4. Press mixture evenly into bottom of a greased 9×13″ baking pan.
5. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.

For the cheesecake layer

1. Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth.
2. Beat in sugar.
3. Add milk and 2 teaspoons vanilla, and beat until combined.
4. Pour the cream cheese mixture over the cooled shortbread layer.
5. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.

For the pecan pie layer

1. In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter.
2. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract.
3. Stir in 1 1/2 cups pecans.
4. Pour pecan mixture over cooled cheesecake layer.
5. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.