INGREDIENTS :
For the shortbread layer
1½ all-purpose flour cups
¾ cup firmly packed light brown sugar
½ cup butter, softened
½ cup finely chopped walnuts
For the cheesecake layer
2 packages (8 oz.) cream cheese, softened
½ cup of sugar
½ cup of milk
2 teaspoons vanilla extract
For the walnut cake layer
¾ cup firmly packed brown sugar
½ cup light corn syrup
⅓ cup butter, melted and slightly chilled
3 large eggs, lightly beaten
¼ teaspoon salt
½ teaspoon vanilla extract
1½ cups of nuts
HOW TO DO IT:
Preheat the oven to 350.
For the butter layer: In a medium bowl, combine the flour and ¾ cup brown sugar. Using a pastry blender, cut into butter until mixture resembles coarse crumbs. Add ½ cup of nuts. Press mixture evenly into the bottom of a greased baking pan 9×13″. Bake for 10 minutes; remove from oven and let cool slightly about 10 minutes.
For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer equipped with a paddle attachment, and beat at medium speed until smooth. Beat with sugar. Add the milk and 2 teaspoons of vanilla, and beat until combined. Pour the cream cheese mixture over the cooled butter 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 add eggs, salt and remaining ½ teaspoon vanilla extract. Add 1½ cups of nuts. Pour the nut mixture over the cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and walnut cake layer is deep brown.