Loaded Cheesecake Blondies:
White chocolate and cranberry blondies with a cheesecake topping.
Servings: 16
Ingredients
- 1 ¼ cups flour I use King Arthur Gluten Free
- 1 ½ sticks unsalted butter
- 2 large eggs
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- ⅓ cup dried cranberries
- ⅓ cup white chocolate chips
Filling
- 8 oz room temp cream cheese
- ½ cup sugar
- juice from ½ a lemon
- 1 egg
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350 F.
- In a mixer with paddle attachment, cream together butter and sugar.
- Add eggs, vanilla, and salt and mix.
- In a separate bowl, mix ¼ cup of flour with chopped craisins and white chocolate chips. Add 1 cup of flour to mixer and combine.
- Remove paddle attachment, scrape down the sides, and fold in craisins and white chocolate chips.
- Line an 8x8 glass baking dish with two pieces of parchment and spray with non-stick spray. This will make it easier to pull the blondies out and cut after they have baked.
- Spoon the ¾ of the blondie dough into your baking dish and set aside remaining ¼ in a separate bowl.
- Clean your mixing bowl and prepare cheesecake filling.
- Switch to whisk attachment on mixer. Whip softened cream cheese. Add sugar and mix. Add eggs, vanilla, and lemon juice and mix.
- Drop dollops of remaining blondie dough on top and swirl with a toothpick.
- Bake at 350 for 35-40 minutes. After they have baked, let them cool completely before cutting. Also good served chilled.