This recipe from positivelysplendid.com popped up among my facebooks friends, so I thought I would give it a try. The pictures looked incredible (yes, I look at dessert photos the same way others look at centerfolds) and the review looked good too.
Verdict: Absolutely delicious
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
- Preheat oven to 350.
- For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar.
- Although the original link says to use a pastry blender, I used a hand mixer and it worked just fine. 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.
Here is the end result in various shots: