INGREDIENTS
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For the shortbread layer
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1 1/2 cups all-purpose flour
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3/4 cup brown sugar
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1/2 cup butter, softened
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1/2 cup finely chopped pecans
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For the cheesecake layer
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2 (8-ounce) packages cream cheese, softened
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1/2 cup sugar
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1/2 cup milk
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2 tsp vanilla extract
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For the pecan pie layer
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3/4 cup brown sugar
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1/2 cup light corn syrup
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1/3 cup butter, melted and cooled
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3 large eggs, lightly beaten
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1/4 tsp salt
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1/2 tsp vanilla extract
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1 1/2 cups pecans