Pecan Cheesecake Squares

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. 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 9x13" 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.