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Ингредиенты
- 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
Инструкции
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 12 servings | |
| Calories 569 | |
| Calories from Fat 300 | 53% |
| Total Fat 34.4g | 43% |
| Saturated Fat 16.58g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 299mg | 12% |
| Potassium 181mg | 5% |
| Total Carbs 61.69g | 16% |
| Dietary Fiber 1.3g | 4% |
| Sugars 41.2g | 27% |
| Protein 6.78g | 11% |
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