Pecan Cheesecake Squares

Shortbread Layer:
1 1/2 c. plain flour
3/4 c. packed light brown sugar
1/2 c. soft butter
1/2 c. finely chopped pecans
Cheesecake Layer:
2, 8 oz. pkgs. cream cheese, softened
1/2 c. sugar
1/2 c. milk
2 t. vanilla
Pecan Pie Layer:
3/4 c. packed dark brown sugar
1/2 c. light corn syrup
1/3 c. butter, melted, slightly cooled
3 eggs, lightly beaten
1/4 t. salt
1/2 t. vanilla
1 1/2 c. pecans, whole

Preheat oven to 350. Combine flour and light brown sugar. Cut in butter until mixture resembles course crumbs. Stir in finely chopped pecans. Press evenly into sprayed 9x13 pan.. Bake for 10 minutes. Remove from oven and cool 10 minutes. Beat cream cheese at medium speed until smooth. Beat in sugar. Add milk and vanilla. Beat until well combined. Pour over shortbread layer. Bake 16 minutes. Remove from oven and cool 10 minutes. Combine dark brown sugar, corn syrup, and melted butter. Gently stir in eggs, salt, and vanilla. Stir in pecans. Pour over cooled cheesecake layer. Bake 35-40 minutes or until center is set and pecan pie is a rich brown color.
Two of my favorite desserts combined in one! Yum!