Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar for 3 to 5 minutes until light and fluffy.

Incorporate the eggs one by one, mixing well after each, and then stir in vanilla bean paste.

Whisk together flour, baking powder, and salt in a separate bowl before gradually adding to the creamed mixture, mixing just until combined.

Fold in the chopped pecans with a spatula.

Spread the batter into the prepared baking pan evenly.

In another bowl, beat together cream cheese, remaining vanilla bean paste, and powdered sugar until smooth and creamy.

Drop spoonfuls of the cream cheese mixture over the batter and swirl gently with a knife or skewer.

Bake for 40-45 minutes until edges are golden brown and a toothpick comes out with moist crumbs.

Let cool in the pan for at least 15 minutes before cutting into squares; serve warm or at room temperature.