You can’t go wrong with a layer of shortbread, a layer of cheesecake and a layer of pecan pie in every bite! My daughter calls them “squares of heaven.” I think after you try them, you’ll see why!


For The Shortbread Layer

1 1/2 C. all-purpose flour
3/4 C. firmly packed light brown sugar
1/2 C. butter, softened
1/2 C. finely chopped pecans

For The Cheesecake Layer

2 (8-Oz.) packages cream cheese, softened
1/2 C. sugar
1/2 C. milk
2 Tsp. vanilla extract

For The Pecan Pie Layer

3/4 C. firmly packed brown sugar
1/2 C. light corn syrup
1/3 C. butter, melted and cooled slightly
3 Large eggs, lightly beaten
1/4 Tsp. salt
1/2 Tsp. vanilla extract
1 1/2 C. pecans


1-Preheat oven to 350.

For the shortbread layer:

2-In a medium bowl, combine flour and 3/4 cup brown sugar.
3-Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4-Stir in 1/2 cup pecans.
5-Press mixture evenly into bottom of a greased 9×13″ baking pan.
6-Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.

For the cheesecake layer:

8-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.
9-Add milk and 2 teaspoons vanilla, and beat until combined. 10-Pour the cream cheese mixture over the cooled shortbread layer.
11-Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.

For the pecan pie layer:

12-In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter.
13-Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. S
14-tir in 1 1/2 cups pecans.
15-Pour pecan mixture over cooled cheesecake layer.
16-Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

[Yummy]: Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.
Follow me on Pinterest