Salted Caramel Cheesecake Blondies

Yes, this recipe has it all: cheesecake, salted caramel and buttery blondie.

[cooked-sharing]
Yields12 Servings
 1 cup Whole Pecans
 2 tbsp Butter
For the Cheesecake Batter:
 2 (8 ounce) Packages Cream Cheese, at room temperature
 ½ cup Sugar
 2 Eggs
 1 tsp Vanilla Extract
For the Blondie Batter:
 1 ½ cups Flour
 1 tsp Baking Powder
 ½ tsp Table Salt
 1 ½ sticks Butter, melted
 1 ½ cups Packed Light Brown Sugar
 2 Eggs
 1 tsp Vanilla Extract
 3 tbsp Caramel Suace, melted, plus more for topping
 ½ tsp Sea Salt
1

Preheat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until toasted, about 8 Minutes. Let cool, then lightly chop. Coat a 9-inch square pan with butter. Line with parchment paper, coat the parchment with butter.

For the Cheesecake Batter:
2

Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 Minutes. Beat in 2 egg and 1 teaspoon vanilla until combined; set aside.

For the Blondie Batter:
3

Whisk the flour, baking powder and salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans.

4

Spread the blondie batter in the prepared pan. Pour the cheesecake mixture on the batter. Drizzle 3 tablespoons of caramel sauce over the cheesecake batter. Using the tip of a knife, gently swirl together to create a marbled effect. Bake until a toothpick inserted into the center comes out clean, 45 to 50 Minutes. Let cool.

5

To decorate, drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until completely cooled, about 2 hours.

Category,

Ingredients

 1 cup Whole Pecans
 2 tbsp Butter
For the Cheesecake Batter:
 2 (8 ounce) Packages Cream Cheese, at room temperature
 ½ cup Sugar
 2 Eggs
 1 tsp Vanilla Extract
For the Blondie Batter:
 1 ½ cups Flour
 1 tsp Baking Powder
 ½ tsp Table Salt
 1 ½ sticks Butter, melted
 1 ½ cups Packed Light Brown Sugar
 2 Eggs
 1 tsp Vanilla Extract
 3 tbsp Caramel Suace, melted, plus more for topping
 ½ tsp Sea Salt

Directions

1

Preheat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until toasted, about 8 Minutes. Let cool, then lightly chop. Coat a 9-inch square pan with butter. Line with parchment paper, coat the parchment with butter.

For the Cheesecake Batter:
2

Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 Minutes. Beat in 2 egg and 1 teaspoon vanilla until combined; set aside.

For the Blondie Batter:
3

Whisk the flour, baking powder and salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans.

4

Spread the blondie batter in the prepared pan. Pour the cheesecake mixture on the batter. Drizzle 3 tablespoons of caramel sauce over the cheesecake batter. Using the tip of a knife, gently swirl together to create a marbled effect. Bake until a toothpick inserted into the center comes out clean, 45 to 50 Minutes. Let cool.

5

To decorate, drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until completely cooled, about 2 hours.

Salted Caramel Cheesecake Blondies

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