Ingredients :
+Short baking layer
°1 c 1⁄2 flour for all purposes
°3⁄4 glass light brown sugar pack strongly
°1⁄2 c Soft Butter
°1⁄2 c of finely chop pecans
+Cheese cake layer
°2 (8 oz) soft cream cheese packaging
°1⁄2 c of Sugar
°1⁄2 c Milk
°2 tsp vanilla extract
°Pecan Pie Layer
°3⁄4 c of bottled brown sugar
°1⁄2 c of light corn syrup
°1⁄3 a melted and cool glass of butter
°3 eggs slightly beaten
°1⁄4 teaspoon salt
°1⁄2 teaspoon vanilla extract
°1 cup 1⁄2 of pecans
Methods :
Preheat oven to 350.
+SHORTBREAD-LAYER
In pot, mix the flour and 3/4 c brown sugar. Use a pastry mixer, cut the butter to mixture resembles coarse crumbs. Stir 1/2 cup of pecans. Press mixture evenly into the greased bottom 9 × 13 ′ ′ bread. Baking for 10 mn; Removing from the oven, and cool, about 10 minutes.
+CHEESECAKE LAYER
Placing cream cheese in a stand mixer bowl with paddle accessory, whisk at medium speed until smooth. Whisk in sugar. Adding 2 tsp of vanilla and whisk until combined. Pour cream cheese mixture on the refrigerated strange bread layer. Baking for 15 minutes; Removing from the oven & cool slightly, about 10 minutes. PECAN PIE LAYER
In pot, mix 3/4 cups brown sugar, corn syrup & melted butter. GeSweetlyntly stir in eggs, salt and the rest 1/2 tsp vanilla extract. Stirring 1 1/2 cup of pecans. Pour pecan mixture on refrigerated cheesecake layer. Baking for 35-40 min
