Pumpkin Swirl Vanilla Bean Cheesecake Bars with a Caramel Pecan Topping

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!!!