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Pecan Pie Cheesecake Shortbread


Pecan Pie Cheesecake Shortbread

INGREDIENTSs cream cheese, softened

1 & ½ cups all-purpose flour

1 & ½ cups firmly packed light brown sugar, divided

½ cup butter, softened

2 cups finely chopped pecans, divided

2 (8 ounce) packages

½ cup sugar

½ cup milk

2 and ½ teaspoons vanilla extract, divided

½ up light corn syrup

1/3 cup butter, melted and cooled slightly

2 large efs, lightly beaten

¼ teaspoon salt


Preheat oven to 350

For the shortbread layer: In a medium bowl, combine flour and ¾ cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in ½ cup pecans. Press mixture evenly into bottom of a greased 9×13” baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.


Foe 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 ¾ cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt and remaining ½ 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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