Blueberry Cheesecake Blondies
User Reviews
5
Blueberry Cheesecake Blondies
Description
The recipe features two parts: a buttery blondie base made from creamed butter and sugars, eggs, vanilla, and a blend of flour, baking powder, and salt; and a creamy cheesecake topping incorporating softened cream cheese, sugar, sour cream, an egg, vanilla, and blueberries. After preparing the blondie batter and spreading half into a lined pan, spoonfuls of the blueberry cheesecake mixture are placed on top without spreading to create marbled pockets of creaminess and fruit.
Baking at a low temperature ensures even cooking with a tender crumb in the blondie and a smooth cheesecake texture. The swirled combination results in a dessert with soft, moist cake-like bars punctuated by creamy, slightly tangy cheesecake and bursts of fresh blueberry flavor.
These blondies are suited for slicing into bars and can be refrigerated in an airtight container to maintain texture and freshness. The recipe notes that nutritional values are estimates, recommending consulting nutrition professionals for precise counts. The bars yield about 16 servings.
Ingredients
For the Blondie:
- 12 tablespoons butter 1 1/2 sticks, unsalted, room temperature
- ½ cup granulated sugar (3.5 ounces)
- ¾ cup light brown sugar (5.5 ounces)
- 2 large egg
- ½ teaspoon vanilla extract
- 1 3/4 cup all-purpose flour (7.75 ounces)
- 1 1/4 teaspoon baking powder
- ½ teaspoon salt
For the Blueberry Cheesecake:
- 8 ounces cream cheese softened
- 2 tablespoons sugar
- 1 tablespoon sour cream
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ¾ cup blueberries
Instructions
- Preheat oven to 325º Fahrenheit. Line a 9-inch square baking pan with parchment paper.
- In a large bowl, cream together the butter, sugar and brown sugar until light and fluffy. Add in the eggs and vanilla and mix well. 12 tablespoons unsalted butter (room temperature), ½ cup granulated sugar, ¾ cup light brown sugar, 2 large eggs, ½ teaspoon vanilla extract
- Add the flour, baking powder and salt and mix until just combined. 1 3/4 cup all-purpose flour, 1 1/4 teaspoon baking powder, ½ teaspoon salt
- In a second bowl, beat together the cream cheese, sugar, sour cream, egg and vanilla until smooth and creamy. Stir in the blueberries. 8 ounces cream cheese, 2 tablespoons sugar, 1 tablespoon sour cream, 1 large egg, ½ teaspoon vanilla extract, ¾ cup blueberries
- Place half of the blondie batter into the prepared pan and smooth out to cover the bottom of the pan. Place spoonfuls of the cheesecake batter on top of the blondie batter, but do not spread out.
- Place spoonfuls of the remaining blondie batter around the cheesecake batter. If necessary, smooth out the top of the batters so that they are mostly even.
- Bake at 325ºF for 40-50 minutes or until a toothpick inserted into the middle comes out mostly clean, or with just a few moist crumbs. The top will be a light golden brown color.
- Allow to cool to room temperature and the refrigerate until chilled. Slice into 16 squares.
Notes
- Store finished blondies in an airtight container in the refrigerator to maintain freshness.
- The nutritional information provided is an estimate; consult a nutritionist for exact details.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 137mg | 6% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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