Salted Caramel Cheesecake Blondies
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
48
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Pecan1 cup
Granulated Sugar3 large
Egg1.5 tsps
Pure Vanilla Extract1.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt (fine)12 tbsps
Unsalted Butter (melted)1.5 cups
Light Brown Sugar (packed)1 tsp
Fleur De SelDirections:
1
Preheat the oven to 325 degrees F
2
Spread the pecans on a baking sheet
3
Bake until toasted, about 8 minutes
4
Let cool, then chop
5
Coat a 9-inch square baking dish with cooking spray
6
Line with parchment paper, leaving an overhang; coat the parchment with cooking spray
7
Make the cheesecake batter: Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 minutes
8
Beat in 1 egg and 1/2 teaspoon vanilla until combined; set aside
9
Make the blondie batter: Whisk the flour, baking powder and fine salt in a medium bowl
10
Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined
11
Fold in the flour mixture with a rubber spatula until just combined
12
Stir in 3/4 cup pecans
13
Spread half of the blondie batter in the prepared pan
14
Top with half of the cheesecake batter in spoonfuls
15
Warm the caramel sauce in the microwave, then drizzle between the spoonfuls of cheesecake batter
16
Top with the remaining blondie batter, then the remaining cheesecake batter in spoonfuls
17
Using the tip of a butter knife, gently swirl together to create a marbled effect
18
Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes
19
Let cool 10 minutes in the pan, then lift the blondies out of the pan using the parchment and transfer to a rack
20
Drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the fleur de sel
21
Refrigerate until completely cooled, about 2 hours
22
Cut into squares
23
Photograph by Ryan Dausch