Imagine a dessert that combines the sweet crunch of a shortbread cookie with the tangy goodness of cheesecake, all topped off with a decadent pecan pie layer.
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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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 473 | ||
Calories from Fat: 277 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 146.8mg | 45 % | |
Sodium 2392.5mg | 83 % | |
Potassium 193.5mg | 5 % | |
Total Carbohydrate 43.2g | 13 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 41g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 473
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