1 1/2 cups unbleached all purpose flour
1/3 cup sugar
1/4 teaspoon salt
12 tablespoons unsalted butter, cold, cut into pieces
1 teaspoon vanilla extract
1 tablespoon cold water
2 (8 oz) packages cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
Pecan Pie Layer:
6 tablespoons unsalted butter, melted
3/4 cup packed brown sugar
1/2 teaspoon salt
3/4 cup corn syrup
2 teaspoons vanilla
2 cups chopped pecans
Heat oven to 400. Spray a 9 by 13 baking dish with cooking spray. Process flour, sugar, and salt for 3 pulses in a food processor. Add butter pieces and pulse 10 times. Turn processor on and add vanilla and water. Stop before it forms a dough, but is starting to clump together. Dump into pan and press into an even layer. Bake 15-20 minutes until light golden brown. Set crust on a wire rack to cool slightly while you prepare the fillings. Wash food processor bowl and blade. Reduce oven to 320.
Make Cheesecake Layer:
In clean food processor, process cream cheese until smooth, scraping down sides, about 60 seconds. Add sugar and process until smooth. Scrape down bowl and add egg and vanilla. Process until smooth. Set aside.
Make pecan pie Layer and assemble:
In a large bowl, whisk together all ingredients except pecans until well combined. Stir in pecans.
Spread cheesecake filling over crust. Carefully pour and spread pecan pie mixture on top. Bake 1 hour until puffed and dry on top, but still slightly jiggly. Cool on a wire rack 1 hour, then refrigerate at least 2 hours. Cut into 16 bars. Keep refrigerated.