2(8 ounce) Packages Cream Cheese, at room temperature
½cupSugar
2Eggs
1tspVanilla Extract
For the Blondie Batter:
1 ½cupsFlour
1tspBaking Powder
½tspTable Salt
1 ½sticksButter, melted
1 ½cupsPacked Light Brown Sugar
2Eggs
1tspVanilla Extract
3tbspCaramel Suace, melted, plus more for topping
½tspSea 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.
Ingredients
1cupWhole Pecans
2tbspButter
For the Cheesecake Batter:
2(8 ounce) Packages Cream Cheese, at room temperature
½cupSugar
2Eggs
1tspVanilla Extract
For the Blondie Batter:
1 ½cupsFlour
1tspBaking Powder
½tspTable Salt
1 ½sticksButter, melted
1 ½cupsPacked Light Brown Sugar
2Eggs
1tspVanilla Extract
3tbspCaramel Suace, melted, plus more for topping
½tspSea 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.
