Ingredients:
Graham Cracker Crust
1 ¼ cup graham cracker crumbs (from 10 full sheets of graham cracker, about 150 g)
5 tbsp unsalted butter, melted
1 tbsp packed brown sugar, light or dark
½ tsp ground cinnamon
¼ tsp The Sweetest Bean Vanilla Bean Powder
Pinch of salt
Vanilla Cheesecake
16 oz cream cheese, softened (2 packages)
¾ cup granulated sugar
1 tsp The Sweetest Bean Vanilla Bean Powder
¼ cup sour cream
2 eggs, room temperature
Pumpkin Swirl
⅔ cup canned pumpkin
1 tsp pumpkin pie spice
¼ tsp ground cinnamon
Preheat oven to 350 deg F.
Spray an 8x8 metal baking pan with nonstick cooking spray and fully line with parchment paper leaving some overhang on the edges. This makes removing the bars easier after baking and cooling. Use binder clips to hold parchment paper in place.
In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, and The Sweetest Bean Vanilla Bean Powder. Once mixed together, add the melted butter. The mixture should resemble wet sand. Press the graham cracker mixture evenly into the bottom of the prepared baking pan.
Bake for 8 - 10 minutes until lightly browned. Set aside to cool while making the cheesecake mixture. Reduce oven temperature to 325 deg F.
In a medium mixing bowl, combine the canned pumpkin, pumpkin pie spice, and cinnamon. Set aside.
In the bowl of a stand mixer (or a large bowl), combine softened cream cheese, granulated sugar, and The Sweetest Bean Vanilla Bean Powder until smooth and creamy. Make sure to scrape the edges of the bowl to fully combine all ingredients. Add the sour cream and mix until combined. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to fully combine.
Measure 1 cup of the cheesecake mixture and add it to the pumpkin mixture. Fold the cheesecake into the pumpkin until fully combined.
Add dollops of each cheesecake mixture onto the cooled crust, alternating between flavors. Use a butter knife or offset spatula to swirl them together.
Bake for 30 - 35 minutes, until the outer 1 inch of the edges of the cheesecake are set and the center still has a slight jiggle. The center of the cheesecake should be 145 - 150 deg F. Once the cheesecake is done, turn off the oven and leave the oven door slightly ajar for 45 minutes to allow the cheesecake to cool off slowly. Then remove from the oven and allow to cool at room temperature for an hour. Place a paper towel over the pan, making sure not to let it touch the cheesecake, and then secure in place with aluminum foil (this absorbs any possible condensation so as not to ruin the top of the cheesecake). Place in the refrigerator for 4 - 6 hours before cutting and serving. Clean the knife between cuts for cleaner slices. Enjoy! (Makes about 16 bars (8x8 pan))