Pecan Cheesecake Squares

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 3/4 cup Brown sugar, firmly packed light
  • 3/4 cup Brown sugar, firmly packed
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 2 1/2 tsp Vanilla

• Nuts & Seeds

  • 2 cup Pecan

• Dairy

  • 3/4 cup Butter
  • 2 (8-ounce packages Cream cheese
  • 1/2 cup Milk

Found on flavorite.net

Directions

• Preheat oven to 350.
• 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.
• 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.
• 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.