Pumpkin Swirl Vanilla Bean Cheesecake Bars with a Caramel Pecan Topping
By Lizzie on October 1, 2024
Happy Fall Y’all!! I hope you are all safe and have survived Hurricane Helene with little to no damage. My heart goes out to all of those around our country who were affected by this terrible event. Here in Florida, we are used to preparing ourselves for these storms every year, but I have never seen a hurricane with such a wide reach destroy so many homes and so much property. I am praying for everyone who has been impacted.
I have had the privilege of collaborating with my favorite vanilla extract company, Nielsen Massey, and am so excited to share my newest creation with you!! My Pumpkin Swirl Vanilla Bean Cheesecake bars are so rich and luscious, and are topped with the most gooey and sweet Caramel Pecan Topping!! These bars are the perfect dessert for your Thanksgiving table and can be made several days in advance too!! I hope you love them as much as I loved creating them for you!!
Nielsen Massey is the gold standard of extracts !
Using Biscoff cookies for the crust made this recipe really feel like the holidays 🙂
You can see all the vanilla bean flecks in the cheesecake batter!!
The pumpkin swirl really adds such a lovely touch to these bars!
Dollop the pumpkin mixture on top of the cheesecake batter and swirl to form a pretty design!
Getting ready to go into the oven!
All baked and cooling before that gorgeous caramel topping gets poured all over!!
I had to stop myself from eating half the pan!!
Up close and personal 🙂
This really is as yummy as it looks!
You need these bars in your life!!
Pumpkin Swirl Vanilla Bean Cheesecake Bars with a Caramel Pecan Topping
Makes: 1, 9x13 inch pan Prep time: 1 hour Bake time: 50-55 minutes
Ingredients
CRUST:
2 CUPS CRUSHED BISCOFF COOKIES (ABOUT 30 COOKIES)
1/2 CUP MELTED, UNSALTED BUTTER
2 TABLESPOONS LIGHT BROWN SUGAR
CHEESECAKE FILLING:
32 OUNCES, FULL FAT ROOM TEMPERATURE CREAM CHEESE
1 AND 1/2 CUPS GRANULATED SUGAR
4 EGGS
1 TABLESPOON, NIELSEN MASSEY VANILLA BEAN PASTE
PUMPKIN SWIRL
2 CUPS PURE PUMPKIN PUREE
1/2 CUP GRANULATED SUGAR
2 EGG YOLKS
2 TEASPOONS CINNAMON
1 TEASPOON PUMPKIN PIE SPICE
PECAN PIE TOPPING
3 CUPS TOASTED PECAN HALVES
12 TABLESPOONS UNSALTED BUTTER
1 AND 1/2 CUPS LIGHT BROWN SUGAR
1/2 TEASPOON SALT
1 CUP HEAVY WHIPPING CREAM
2 TEASPOONS NIELSEN MASSEY VANILLA BEAN PASTE
Direction
BUTTER A 9X13 INCH PAN AND LINE IT WITH PARCHMENT PAPER LEAVING SOME HANGING OUT SO YOU CAN LIFT IT OUT OF THE PAN WHEN DONE
PREHEAT YOUR OVEN TO 325 DEGREES. TOAST YOUR PECANS FOR 7 MINUTES ON A LINED PAN. SET ASIDE
IN A FOOD PROCESSOR, PULVERIZE YOUR BISCOFF COOKIES UNTIL YOU GET 2 CUPS OF CRUMBS.
IN A SMALL BOWL, MIX TOGETHER YOUR CRUMBS, MELTED BUTTER AND BROWN SUGAR
PRESS INTO THE BOTTOM OF YOUR PAN AND BAKE FOR 8 MINUTES AND REMOVE TO COOL SLIGHTLY
IN THE BOWL OF YOUR STAND MIXER, MIX TOGETHER YOUR CREAM CHEESE, SUGAR, VANILLA BEAN PASTE AND EGGS, ONE AT A TIME.
BLEND UNTIL COMBINED AND SMOOTH
POUR THE CHEESECAKE MIXTURE OVER YOUR PREPARED CRUST
MAKE THE PUMPKIN SWIRL BY WHISKING ALL INGREDIENTS UNTIL SMOOTH IN A BOWL.
DOLLOP AROUND BY 1/2 CUPS ALL OVER THE TOP OF THE CHEESECAKE MIXTURE AND SWIRL WITH A SKEWER UNTIL YOU HAVE GENTLY SWIRLED THE TWO TOGETHER. BE CAREFUL NOT TO GO ALL THE WAY TO THE CRUST
BAKE IN YOUR PREHEATED OVEN FOR 50 T0 55 MINUTES. THE CHEESECAKE WILL STILL BE JIGGLY IN THE CENTER, BUT WILL SET UP AND COOL.
COOL IN THE PAN FOR 30 MINUTES, THEN TRANSFER YOUR PAN TO THE FRIDGE FOR ABOUT 90 MINUTES, OR UNTIL COMPLETELY CHILLED.
MAKE YOUR PECAN PIE TOPPING :
IN A MEDIUM SAUCEPAN, ADD THE 12 TABLESPOONS OF BUTTER, 1/2 TEASPOONS SALT AND 1 AND 1/2 CUPS LIGHT BROWN SUGAR
STIR OVER MEDIUM HEAT UNTIL THE MIXTURE IS BUBBLY AND THE SUGAR HAS DISOLVED.
SLOWLY ADD IN YOUR CUP OF HEAVY CREAM AND WHISK UNTIL ALL COMBINED.
TAKE OFF THE HEAT AND ADD IN YOUR 2 TEASPOONS OF NIELSEN MASSEY VANILLA BEAN PASTE
FOLD IN YOUR TOASTED NUTS AND SET ASIDE TO COOL AND SET UP
WHEN YOUR CHEESECAKE IS TOTALLY CHILLED, POUR OVER THE PECAN PIE TOPPING
KEEP IN THE FRIDGE FOR UP TO A WEEK. YOU MAY FREEZE IT FOR UP TO A MONTH IN AIR TIGHT CONTAINERS
ENJOY!!!
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